Excerpts
Highly Palatable
- Hyperpalatable (Via R'Eyes.)
Many of us have what's called a "bliss point", at which we get the greatest pleasure from sugar, fat or salt. Combined in the right way, they make a product indulgent, high in "hedonic value." During the past two decades, there has been an explosion in our ability to access and afford what scientists call highly "palatable" foods.
~ From The End of Overeating, by David Kessler (Via the guardian and msh258).
- Oliver's blog
- Login or register to post comments
Email this page
Comments
I had a growler of Dogfish Head Worldwide Stout this weekend and hot my "bliss point".
http://www.dogfish.com/brews-spirits/the-brews/occassional-rarities/world-wide-stout.htm
Submitted by @HereNow on 03.15.10 at 08:42.
I hit my bliss point with a 2003 Rochefort 10 at Kulminator in Antwerp last month.
Submitted by vajardin on 03.16.10 at 01:14.
I'm your blisspoint.
Submitted by vonhottie on 03.19.10 at 01:25.