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Why Hershey bars taste like vomit (and I love them)
About this video
Adam Ragusea explores why Hershey's chocolate tastes the way it does to many non-Americans, tracing it to butyric acid and Hershey's history, and why familiarity makes Americans love it. He compares it with British Cadbury.
Why it appears in the archive
HN recommends it as a fascinating explanation of how taste is cultural and why American chocolate tastes distinctive.
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From the Hacker News discussion
European chocolate tastes dull. Snark aside, it's about what you grew up with. Fascinating video: [VIDEO]
Read original comment ↗Adam Ragusea has an excellent video on this very topic - "Why Hershey bars taste like vomit (and I love them)" : [VIDEO]
Read original comment ↗There's a really good video about that [1]. A quick summary is that the aftertaste is a chemical that's in vomit, so if you're not used to it in chocolate then the chocolate literally tastes of puke. But if you are used to it, from your childhood, then it tastes great. It's also the same chemical that gives parmesan cheese its pungency, so it's not like Americans are alone in liking it in their food. [1] [VIDEO]
Read original comment ↗Spotted the non-American! We love our Hershey's, butyric acid and all. European milk chocolates lack complexity IMO. It's akin to claiming Kraft Singles are a better cheese than Parmigiano Reggiano because they don't taste "like vomit". That said, I'd prefer a good dark to either one. See also: [VIDEO]
Read original comment ↗