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How has convenience altered the way we approach food? 

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How has convenience altered the way we approach food? 

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"Loath to rely on the inconsistency and quality variability of seasonal produce as a source of revenue and keen to extend the perishable lifespan of food, industry has opted for the technoscience of preservation, product manipulation through the use of various forms of processing, artificial additives and chemical agents. As a result, the taste of a particular food product can bear little relation to that of a “real” (that is, unprocessed) product"

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"Loath to rely on the inconsistency and quality variability of seasonal produce as a source of revenue and keen to extend the perishable lifespan of food, industry has opted for the technoscience of preservation, product manipulation through the use of various forms of processing, artificial additives and chemical agents. As a result, the taste of a particular food product can bear little relation to that of a “real” (that is, unprocessed) product"

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GENOA, Italy - There are few things more quintessentially Italian than pizza. Yet the country that introduced it to the world is having a hard time finding enough Italians who want to make it. Restaurants are short about 6,000 pizza makers. Almost half of young Italians are unemployed, but few want to make pizzas for a living.

Pizza-making is not the only job to have lost appeal among young Italians. Italy also lacks carpenters, nurses, electricians and even its famous tailors. Some 150,000 of these manual jobs remain unfilled. One problem, economists say, is that schools aren't preparing students for this kind of work. But another is cultural: these jobs have lost their prestige.

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Italy is running out of pizza makers (VIDEO)

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GENOA, Italy - There are few things more quintessentially Italian than pizza. Yet the country that introduced it to the world is having a hard time finding enough Italians who want to make it. Restaurants are short about 6,000 pizza makers. Almost half of young Italians are unemployed, but few want to make pizzas for a living.

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Is there anything left we can classify as entirely real or natural food, divorced from industrial production?

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Is there anything left we can classify as entirely real or natural food, divorced from industrial production?

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“Hard labor at the metate at least gave women status and identity within the family and the community. … Tortilla making was so essential to domestic life that no woman in the village became eligible for marriage until she demonstrated this skill.” (225)

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“Hard labor at the metate at least gave women status and identity within the family and the community. … Tortilla making was so essential to domestic life that no woman in the village became eligible for marriage until she demonstrated this skill.” (225)

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Q1. Do cultural food traditions liberate or repress individual cultures within today’s society?

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“The commodification of sensation” is a phrase suggestive of how the fragile, “chemical” history of taste is being usurped by simulations, as the focus is tightened on the immediacy of thrilling sensations"

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“The commodification of sensation” is a phrase suggestive of how the fragile, “chemical” history of taste is being usurped by simulations, as the focus is tightened on the immediacy of thrilling sensations"

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How do we conceptualise what it means for something to be tasty? Do we rely on an actual sense of taste or are we driven by external factors such as marketing and convenience?

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How do we conceptualise what it means for something to be tasty? Do we rely on an actual sense of taste or are we driven by external factors such as marketing and convenience?

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“Industrial processed foods such as powered milk can supplement these diets in important ways, but the devaluation of traditional cooking through transnational advertising and misplaced ideals of modernity has primarily increased the consumption of junk foods based on fats and sugars.” (223)

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“Industrial processed foods such as powered milk can supplement these diets in important ways, but the devaluation of traditional cooking through transnational advertising and misplaced ideals of modernity has primarily increased the consumption of junk foods based on fats and sugars.” (223)

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Q2. Do you think that large scale food production compromises the nutritional value of food and has become a case of quantity over quality in today’s society?

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Q3.Do you think that large quantities of processed food influence obesity in the lower middle class and lower class rural population? And is capitalism to blame for?

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Q3.Do you think that large quantities of processed food influence obesity in the lower middle class and lower class rural population? And is capitalism to blame for?

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An opinion piece regarding how the vocabulary for taste is limited in comparison to other senses

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Industry report from 1970s claimed natural foods are “a wild mixture of substances created by plants or organisms for completely different non-food purposes -their survival and reproduction… consumed by humans at their own risk”, while artificial flavours are tailor-made for human consumption.

The reading then suggests that while artificial flavourings can be added to non-nutritious things like soft drinks, it can also be used to enhance flavourless, highly nutritional food like soy products, which could potentially be of great benefit to food equity issues.

-Is this purely a self-justifying marketing ploy, or is it conceivable that’s humans will be able to produce food that is better than what nature can provide? Is it hubris to think that human scientific capacities could improve upon “natural” food?

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“modern consumers have become too accustomed to having a wide range of flavours at their disposal to willingly give up a number of their favourites”

-Is the elimination of artificial flavours possible? Would such a venture be worthwhile? Are we as consumers addicted to artificial flavouring?Is the trade-off between impactful flavours and potential health effects too insignificant for people to think change is necessary? Is the loss of the craft of making tasty food by natural means a more significant consideration in rebuking artificial flavours?

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“Ajinomoto advertisements in turn emphasized that the product was “pure white,” lending it a hygienic quality that accorded with the strong emphasis in contemporary women’s education on bleaching and disinfecting.” Pg 40

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“a necessity; since people used it in everything at home their taste buds has become so accustomed to the seasoning they didn’t enjoy anything without it.” (41).

“Now, thanks to Ajinomoto’s recent campaigning and developments within the science of flavor, msg is again winning new fans.” Pg 47

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Translation summary:

The summary of the translation is: does Takami [male name] like daikon? Yes he does, very much so. [adds haimii, or MSG], begins to gush over how tasty the daikon is

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1980 味の素 ハイミー

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Translation summary:
I love egg and haimi together, it makes it taste better and better

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Social Change = Marketing Technique change?

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Social Change = Marketing Technique change?

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Ajinomoto has had a change in the advertising techniques over the past decade to better reflect the contemporary audience.
The advertisements from the 1980s have more connection to housewives and/or women preparing food. However, with the rise of the decline birth-rate and delayed marriage and/or child bearing in Japan since the 1990s, for Ajinomoto advertisements to remain relevant, there has been a shift to focusing on elements of popular culture, such as idols and interesting (storyline) characters, such as Mr Umami.

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Translation summary: he says how much he loves his rice and eggs, adds soy sauce but isn’t satisfied, adds umami and devours his eggs.

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【小栗旬 CM】うま味調味料「味の素®」　たまごかけごはん　ひそかな楽しみ篇　30秒

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【小栗旬 CM】うま味調味料「味の素®」　たまごかけごはん　ひそかな楽しみ篇　30秒

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Mr Umami as a character

“5 steps to change your pasta:

Is there umami in there?

Cook the pasta, fog up your glasses, salt and oil don’t have enough flavour, you need to add umami

*adds 8 shakes of umami*

Is there umami in there in?

There is umami in there

Ajinomoto no umami

Mr Umami Menu”

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MR.UMAMI 「うま味しっかりペペロンチーノ」篇 うま味調味料「味の素®」 CM AGB

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What is your opinion about MSG? Is the artificial flavour esstenial or something that should not been eaten? Why do you think this way?

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Think about recent advertisements you have seen about convenient food or flavourings. What techniques have been utilised to make the food more appealling to the audience?

(For Australian audeinces i.e. Hungry Jacks, MacDonald's, Weetbix, Milo etc)

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Does the shift in target audience alter how the product is perceived by the audience? Is how Umami/Haimi represented in the above advertisements make the marketing more or less effective?