Inquiry Writing - Fatty Foods
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Why are people drawn to the taste of Fatty Foods?
According to a passage from the book Salt Sugar Fat: How the Food Giants Hooked Us, Alexander the Great wrote about different sensations in taste and called fat “one whose power to generate pleasure was on par with sweet.” In the modern day, both sugar and fat go hand in hand in a lot of processed foods. Humans have evolved to crave fat because of its high caloric density with nine calories per gram, while protein and sugar only have four. This made fat an ideal food source for our hunter-gatherer ancestors, who needed more calories per day and didn’t have to worry about becoming fat. In today’s world, fat is an incredibly useful substance. It makes Gummy bears gummy, cookies firmer, and is used as a preservative. (Moss, 163,164) https://scalar.usc.edu/works/uiuc-food-networks/media/MichaelMoss_SaltSugarFat2013_2.1.pdf
Fat also satisfies the human want for our food to “melt in our mouths.” The Monell Chemical Senses Center says the low melting point of fat from weak chemical bonds makes fatty substances a prime candidate for mouthfeel, whether it's in a steak, chocolate, or cheese.
(Kreeger, 2024) https://monell.org/monell-center-study-new-gut-brain-circuits-found-for-sugar-and-fat-cravings
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