Chapter 54 food color

There is a survey report abroad that green is the first color that is pleasant and appetizing, followed by yellow, orange, red, and white.Although I don't know whether the effective sample under investigation includes a certain proportion of people of color, it still makes sense on the whole, such as green thinks of fresh vegetables, orange thinks of fruit, red thinks of beef, yellow thinks of corn and butter ( It is normal to think of McDonald's), and white thinks of rice, bread, milk, etc. Given the recent notoriety of the ranking campaign in China, the above report also seems boring.In fact, the so-called appetite-enhancing colors are all colors that conform to the eater's expectation and imagination of the color of the food that is about to be eaten.In other words, green rice is unpleasant.Pleasant food color should be natural and vivid, just like raw vegetables; at most, it can only be half-push and half-finished, such as the interactive result of cooking, and should not be violently dyed.

The obsession with a particular color also has the violent quality of dye.In the past few years, green food was in power, and the public opinion was so fierce that people felt that they had never eaten green vegetables since they were born.This question has not yet been figured out, but the mainstream discourse in the food industry has turned from green to black.According to nutritionists, the nutrition of natural natural foods is closely related to their colors, and the order of their nutritional value is: black is the best, followed by red, yellow and white. The marketing strategy of "black food" is nothing more than inviting ancient Chinese doctors, such as Li Shizhen, to put it on the market; declaring that the royal family loves food, dragging the emperor into trouble; inviting foreign aid, pointing out that this matter is already in full swing in Western developed countries.There is indeed a saying in Chinese medicine that "when it is dark, it must be nourished", but there is insufficient scientific evidence, and "nourishing" and "nutrition" may not necessarily be the same concept.As for the "black-eating movement" in foreign countries, it is unheard of. Even if there is such a thing, but considering that every time the foreigners who are moved to work as "childcare" are all white, so the "every black must make up" Rather be suspicious.

However, as far as business operations are concerned, the marketing strategy of "black food" is not completely dull.The inherent mysterious power of black will make people believe that food with this color is more nourishing under the implication.In fact, black hints are everywhere, black hair is more youthful than white hair, black-label Scotch whiskey is more advanced than red-label, and even the golden color that is worshiped by all mankind cannot compete with black.Recently, American Express (AE) introduced a "black card" Centruion, equivalent to a black belt in karate.He "complied" enough to charge an annual fee of $9,800 ($400 for a gold card), and the rest is needless to say.Police in Bucharest have discovered that prostitutes in the city use different lipstick colors to denote seniority, with black charging the highest prices, foreign reports said.Coincidentally, in a prostitution den that was cracked in Shenzhen recently, ordinary escorts were given red cards to work, while those who could provide carnal services were given black cards.The coaches and players of the national football teams of China and England also believe that playing in dark-colored jerseys has a better chance of winning than light-colored ones.

I found that "every black must be supplemented" actually only includes those with heavy color in the same kind of food, not individual black food.The latter is like cuttlefish juice. Apart from being used by the Italians to make delicious "angel hair", no one has deliberately exaggerated its nourishment.On the contrary, it is often mentioned that black fungus is better than white fungus, black rice is better than white rice, black sesame is better than white sesame, black chicken and white chicken are nourishing.When there is an obvious level difference in the same kind of food, the profit margin will expand accordingly.Unfortunately, the first ones who seem to be able to do this are the criminals who inject dark harmful chemical pigments into various light-colored foods, which is really black humor.

I don't know whether the fact that the per capita consumption of two milks in our country is equivalent to a bottle of eye drops is more worthy of concern.In any case, color is the arrangement of creation, and colorful is the right way to eat. Beyond once sang: "The charm of colorful colors is because he doesn't have to separate each color."