User:JordanmManson/sandbox

Food Coloring: Quotations and Drafts

"Experts have long known that colour plays a crucial role in the taste and perception of food."

"Over the past 150 years, food companies and marketers in other parts of the world have taken eating in a more visually thrilling (if a little disorienting) direction."

Included down below is the paragraph I would like to reconstruct. I would like to add in information pertaining to how different coloring changes the perception of food taste and how companies use this fact to their advantage.

Purpose of food coloring
People associate certain colors with certain flavors, and the color of food can influence the perceived flavor in anything from candy to wine. Sometimes the aim is to simulate a color that is perceived by the consumer as natural, such as adding red coloring to glacé cherries (which would otherwise be beige), but sometimes it is for effect, like the green ketchup that Heinz launched in 1999. Color additives are used in foods for many reasons including:


 * To make food more attractive, appealing, appetizing, and informative
 * Offset color loss due to exposure to light, air, temperature extremes, moisture and storage conditions
 * Correct natural variations in color
 * Enhance colors that occur naturally
 * Provide color to colorless and "fun" foods
 * Allow consumers to identify products on sight, like candy flavors or medicine dosages

Food Studies

The lead in the, "Food Studies", article is significantly detailed, yet in the article itself, it more so discusses food and education as opposed to the art, history, and society aspects. I would like to further elaborate on this information.

Food studies is the critical examination of food and its contexts within science, art, history, society, and other fields. It is distinctive from other food-related areas of study such as nutrition, agriculture, gastronomy, and culinary arts in that it tends to look beyond the mere consumption, production, and aesthetic appreciation of food and tries to illuminate food as it relates to a vast number of academic fields. It is thus a field that involves and attracts philosophers, historians, scientists, literary scholars, sociologists, art historians, anthropologists, and others.[citation needed]

Finger Food

The article has no mention of how finger food came to be and the cultural ties behind it. I would like to explore this subject deeper, using certain quotations from various online sources.

"As it happens, finger foods rose in popularity around the same time cocktail parties became fashionable."

"The French began calling finger foods canapes in the late 18th century."

Finger Food Draft: Addition of History Analysis.

Finger Foods throughout history have been an appetizing and posh dish served as a starter for many occasions. The first group of people to enjoy finger foods were the Romans, in the event that they could not use cutlery while lying on the triclinium, a long couch. From this point in history, finger foods gained immense popularity, especially in European regions. The French helped to revolutionize finger food into being a posh dish, as everything from France is perceived as a fancy delicacy. According to the Indiana Connection, "The French began calling finger foods canapes in the late 18th century."