The basic premise of this argument is that food is more delicious in 2010 than in 1970 because food scientists engineer it to be so. We cannot help but overeat calories and therefore become obese. The implication is that hyper-palatable “fake” foods are more delicious and more rewarding than real foods, but that seems very difficult to believe. Is a “fake,” highly processed food such as a TV dinner more delicious than fresh salmon sashimi dipped in soy sauce with wasabi? Or is Kraft Dinner, with its fake cheese sauce, really more enticing than a grilled rib-eye steak from a grass-fed cow?
