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The Colors We Eat

Nautilus
The Colors We Eat

«Before food gets to us, our eyes have already seasoned it.» A fascinating read on how (and to what great extent) the colour of food influences our taste (and how the food industry makes use of it). Fun fact to remember: There are two colour standards for cherries – one after bleaching, one after dyeing.


From Weekly Filet #216, in July 2015.

💔 Some older links might be broken — that's the state of the web, sadly. If you find one, ping me.

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