food facts

WTF Fun Fact 13686 – The Date of Sliced Bread

The phrase “the best thing since sliced bread” is thrown around a lot, but have you ever stopped to ponder its origin? This journey takes us back to the 1920s, to a small town in Missouri, where the Chillicothe Baking Company introduced the world to the first machine-cut bread.

This innovation wasn’t just a minor convenience; it revolutionized the bread industry and how we eat breakfast. Let’s knead through the details.

The Dawn of Sliced Bread

Before the 1920s, bread was sold in whole loaves, leaving the slicing to be done at home. This all changed in 1928 when Otto Frederick Rohwedder, an inventor, perfected his bread-slicing machine. The Chillicothe Baking Company in Missouri became the first to adopt this machine, selling pre-sliced bread under the name “Kleen Maid Sliced Bread.” This wasn’t just a new way to sell bread; it was a new way to experience it.

The introduction of this treat was met with skepticism by some who thought it would dry out faster or that the slices would crumble too easily. However, these doubts were quickly dispelled as consumers embraced the convenience and uniformity of pre-sliced bread. It became a staple in households, transforming breakfast routines and making the bread more versatile for sandwiches and toast.

The Technological Marvel

Rohwedder’s machine was a marvel of its time. It not only sliced the bread but also wrapped it, keeping it fresher longer than at home. This machine was a significant leap forward in food manufacturing, showcasing the potential for technology to improve everyday life. Its success paved the way for further innovations in food processing and packaging.

Sliced bread represented more than just a technological advancement; it marked a cultural shift towards greater convenience and efficiency in the American lifestyle. It reflected the era’s broader trends of mechanization and innovation, from assembly lines in factories to household appliances.

The food became a symbol of modernity and progress, changing not just how people ate but how they thought about food and technology.

Becoming the Best Things Since Sliced Bread

The popularity and impact of sliced bread gave rise to the phrase “the best thing since sliced bread.” This idiom underscores the innovation’s significance and has become a benchmark for measuring the value of new inventions. It’s a testament to how deeply the concept is embedded in our cultural lexicon. It continues to represent the pinnacle of convenience and innovation.

The Legacy Continues

Today, the idea of buying unsliced bread is foreign to many. This highlights the lasting impact of the Chillicothe Baking Company’s decision to embrace Rohwedder’s invention. These cut carbs have become a given in grocery stores worldwide. And it’s a reminder of how a simple idea can have a profound and lasting impact on daily life.

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Source: ABOUT CHILLICOTHE

WTF Fun Fact 13685 – Fruit Loops are all the Same Flavor

Despite their rainbow of colors, all Fruit Loops are all the same flavor. This revelation might just change your morning routine forever. Let’s unravel this flavorful illusion.

The Fruity Illusion of Flavor

At first glance, Fruit Loops seem like a bowl full of varied flavors. Red, blue, green, and yellow ones, each presumably tasting like the fruit they represent. However, the truth is they all taste the same. Kellogg’s, the company behind the cereal, has crafted these cereals to have a uniform flavor profile, a blend that hints at fruitiness but doesn’t correspond to any specific fruit.

The Science of Taste

Why do so many of us believe we’re tasting different flavors? It boils down to the power of visual cues and how they influence our perception of taste. Studies in sensory science show that color can significantly affect how we perceive the flavor of food. When we see a colorful array of loops, our brain prepares us to experience different tastes.

This expectation influences our perception, making us believe we’re enjoying a variety of flavors when, in fact, each loop tastes the same.

The Flavor Formula: Fruit Loops are all the Same

What exactly are we tasting when we dive into a bowl of Fruit Loops? The flavor is a fruity concoction, designed by food scientists to appeal broadly to the cereal’s audience. It’s a mix of fruit flavors that creates a unique taste, which many of us can’t pinpoint to a single fruit but find deliciously satisfying. This generic “fruity” flavor is consistent across all the loops, regardless of their color.

From a manufacturing standpoint, producing Fruit Loops of the same flavor but different colors is a stroke of genius. It simplifies the production process, allowing Kellogg’s to create a single flavor batch of cereal and then divide it into separate streams for coloring. This efficiency in production likely helps keep costs down while maintaining the allure of a fun, colorful breakfast option.

Marketing Brilliance

The uniform flavor of Fruit Loops is also a masterclass in marketing. By associating the cereal with a variety of colors, Kellogg’s taps into the visual appeal that attracts both kids and adults. The colorful presentation makes Fruit Loops stand out on the shelves, promising a fun and fruity eating experience.

This visual variety, despite the singular flavor, has helped cement the cereal as a breakfast staple in many households.

The Psychological Play

The uniform flavor strategy plays into a psychological phenomenon where our senses, including sight, smell, and taste, converge to create our eating experience. This sensory interplay can lead to surprising perceptions, like tasting different flavors in Fruit Loops. It’s a reminder of how our brains synthesize information from our senses to create subjective realities, even when it comes to the taste of our favorite foods.

Thrown for a Loop: Fruit Loops are all the Same Flavor

The revelation that Fruit Loops are all the same flavor despite their colorful variety has sparked discussions and debates among cereal enthusiasts and foodies alike. It challenges our assumptions about how food should taste based on its appearance and invites us to explore the role of sensory perception in our eating habits.

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Source: “Breaking Breakfast News: Froot Loops Are All the Same Flavor” — Time Magazine

WTF Fun Fact 13679 – Turning Peanut Butter into Diamonds

There’s a way of turning peanut butter into diamonds. Yep – your go-to sandwich spread can actually be turned into one of the most coveted gemstones on Earth.

So, why isn’t everyone making diamonds in their kitchen?

The Science of Sparkle

At the heart of this astonishing fact is the basic science of how diamonds are formed. Diamonds are made of carbon, arranged in a crystal structure under extreme heat and pressure. This process typically occurs naturally over billions of years, deep within the Earth’s mantle. This is where conditions are just right for carbon atoms to bond in a way that creates diamonds.

Peanut butter, believe it or not, is also rich in carbon. When subjected to intense pressures and temperatures similar to those found deep within the Earth, the carbon within peanut butter can theoretically rearrange into diamond structures. Scientists achieve this through a process called high-pressure high-temperature (HPHT) synthesis. This uses specialized equipment to mimic the extreme conditions necessary for diamond formation.

Turning Peanut Butter into Diamonds

Before you start eyeing your jar of peanut butter as a potential gold mine, it’s crucial to understand that creating diamonds from peanut butter is not a simple or efficient process. The transformation requires sophisticated machinery capable of generating pressures over a million times the atmospheric pressure at Earth’s surface, along with temperatures exceeding 2,000 degrees Celsius (about 3,632 degrees Fahrenheit).

The process starts by placing a source of carbon—in this case, peanut butter—into the core of a press designed specifically for HPHT synthesis. The peanut butter is then subjected to these extreme conditions, where the carbon atoms begin to break down and reassemble into the crystalline structure of a diamond.

Why Peanut Butter?

You might wonder, with many sources of carbon available, why choose peanut butter? The answer lies partly in the novelty and the proof of concept. Scientists have experimented with various carbon sources. They’ve tried to demonstrate the versatility of the HPHT process and its ability to create diamonds from unexpected materials.

Peanut butter, as a common household item rich in carbon, is just one fascinating example. It’s amazing how ordinary elements can be transformed into extraordinary substances under the right conditions.

Moreover, the process highlights the fundamental principle that diamonds are, at their core, just a form of carbon. Whether derived from the depths of the Earth, a lab, or a jar of peanut butter, the end product is a testament to the remarkable adaptability and transformational capabilities of carbon atoms.

Good Luck Turning Peanut Butter into Diamonds

Turning peanut butter into diamonds is more of a scientific curiosity than a practical diamond-producing method. It does offer a glimpse into the future possibilities of synthetic diamond production. As technology advances, the ability to create diamonds from various carbon sources could have implications for industries ranging from jewelry to manufacturing to technology.

— WTF fun facts

Source: “Geophysicists Are Turning Peanut Butter Into Diamond Gemstones” — Popular Science

WTF Fun Fact 13671 – Thai Gastrodiplomacy

Beyond tantalizing palettes, Thailand’s food culture serves a strategic role in international relations, known as gastrodiplomacy. This initiative leverages culinary heritage to promote Thailand’s cultural and political interests worldwide. It’s a soft power approach, fostering goodwill and understanding through shared culinary experiences.

Introduction to Thai Gastrodiplomacy

Thai cuisine has long captivated global taste buds with its bold flavors and intricate preparations. However, beyond tantalizing palettes, Thailand’s food culture serves a strategic role in international relations, known as gastrodiplomacy. This initiative leverages culinary heritage to promote Thailand’s cultural and political interests worldwide. It’s a soft power approach, fostering goodwill and understanding through shared culinary experiences.

The Roots of Thai Gastrodiplomacy

Gastrodiplomacy in Thailand took formal shape in the early 2000s with the launch of the ‘Global Thai’ program. This government initiative aimed to increase the number of Thai restaurants worldwide, enhancing Thailand’s cultural presence globally. The philosophy was simple yet profound: by experiencing Thai cuisine, people worldwide could engage with Thai culture, fostering positive perceptions of the country.

The Thai government actively supported entrepreneurs and chefs to open Thai restaurants abroad. They provided culinary training, shared authentic Thai recipes, and sometimes even assisted financially. This support wasn’t just about promoting Thai food; it was about maintaining its authenticity, ensuring that the food served abroad genuinely reflected Thailand’s culinary traditions.

This approach proved successful. Thai restaurants, known for their distinct flavors and aesthetics, became culinary hotspots in major cities worldwide. From the spicy Tom Yum Goong to the sweet and sour Pad Thai, these dishes became not just meals but ambassadors of Thai culture and history.

Cultural Exchange and Soft Power

Gastrodiplomacy transcends mere food promotion; it’s a tool for cultural exchange. Cooking classes, food festivals, and culinary competitions have become platforms for cultural interaction, bridging gaps between Thailand and the world. They offer a taste of Thai life and traditions, creating a sense of connection and mutual respect.

Thai gastrodiplomacy also enhances soft power. By spreading awareness of its cuisine, Thailand shapes global perceptions, positioning itself as a culturally rich and innovative nation. This perception can translate into increased tourism, foreign investment, and a stronger position in global affairs.

Challenges and Adaptations

Despite its success, Thai gastrodiplomacy faces challenges. Ensuring the authenticity of Thai cuisine abroad is a continual struggle, particularly in places where specific ingredients are hard to find. Adaptation without loss of essence is key.

Moreover, the rise of global health consciousness has led to a shift in culinary preferences. Thai gastrodiplomacy has adapted by promoting the health benefits of traditional Thai ingredients like lemongrass, galangal, and turmeric, highlighting the balance and nutritional value of Thai food.

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Source: “You Think You Understand Thai Culture Because You Eat at Thai Restaurants? Think Again” — Food & Wine

WTF Fun Fact 13618 – Hong Kong’s Snake Pizza

Pizza Hut, the iconic American pizza chain, has taken a bold leap into the world of fusion cuisine in Hong Kong by introducing a pizza that’s causing quite a stir. This isn’t just any pizza; it’s topped with snake meat. Collaborating with Ser Wong Fun, a renowned local restaurant with over a century of history, Pizza Hut is reinventing traditional flavors and bringing a slice of local heritage to the pizza scene.

Pizza Hut Serving Snake Pizza

The snake pizza is a blend of traditional snake stew elements like shredded snake meat, black mushrooms, and Chinese dried ham. This blend rests atop the familiar pizza base, marrying the East with the West in an unexpected way. The pizza also swaps out the classic tomato sauce for abalone sauce, adding to the luxurious twist of flavors.

Snake stew has been a delicacy in Hong Kong, particularly enjoyed as the weather turns colder. Many locals believe in its warming and medicinal benefits. Pizza Hut’s new creation banks on this traditional belief, promising a nourishing experience that challenges the conventional palate. It’s a modern take on a dish deeply rooted in the region’s culinary culture.

Reactions to Pizza Hut’s snake pizza are as varied as the ingredients on the pizza itself. Some diners find the concept intriguing, drawn to the idea of snake meat’s rich texture and high-protein content. Others, particularly those not accustomed to the idea of snakes as food, express apprehension at the thought of trying this unconventional topping.

Expertise in Every Slice

To ensure authenticity, Pizza Hut has drawn on the expertise of Ser Wong Fun, which specializes in preparing snake meat delicately. The snake breeds used in the recipe, including Chinese rat snakes and banded kraits, are carefully selected to provide a balance of flavors that are both tantalizing and savory, suitable for the season.

This isn’t Pizza Hut Hong Kong’s first foray into localized menus. In addition to the snake pizza, they’re also introducing a pizza featuring Chinese preserved sausages, a nod to another local favorite. This trend of customizing menus to reflect local tastes is not exclusive to Hong Kong. Pizza Hut Taiwan has experimented with toppings like durian and pig blood curds, while Pizza Hut Japan has offered Tonkotsu ramen pizza, each reflecting the culinary preferences of their respective regions.

The snake pizza is a limited-time offering, available until November 22. It’s a bold statement in the world of fast food, where innovation and tradition collide to create new experiences for adventurous foodies. Whether it becomes a beloved staple or a seasonal novelty, Pizza Hut’s snake pizza has certainly captured the attention of pizza enthusiasts and culinary explorers alike.

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Source:

WTF Fun Fact 13517 – Ina Garten’s White House Job

TV chef Ina Garten’s White House job came as a huge surprise to us. She was an engineer. A nuclear analyst, to be exact.

Garten’s Early Years

Born in Brooklyn, New York, Ina Garten did not initially tread a path leading to culinary mastery. After completing her MBA from George Washington University, she entered the corridors of power and policy, dedicating her analytical mind to deciphering the intricacies of nuclear policy under the tenures of Presidents Ford and Carter.

Nuclear policies, especially during the Cold War, were a tangled web of political posturing, strategic interests, and global safety concerns. Therefore, Ina Garten’s White House job was no small feat. It involved navigating through these delicate matrices and contributing to decisions of profound national importance.

Becoming the Barefoot Contessa

In 1978, a modest ad in a newspaper altered the course of Ina’s life. A small specialty food store, named ‘”he Barefoot Contessa,” was up for sale in Westhampton Beach, New York. Despite having zero culinary training, Garten saw an opportunity. Or perhaps she saw an escape from the high-stakes world of nuclear policies.

Acquiring the store, she embarked on a gourmet adventure, slowly transforming it into a haven for food lovers.

Her undeniable passion and dedication turned The Barefoot Contessa into a roaring success. Capitalizing on this momentum, Ina Garten ventured into the realm of cookbooks. Her debut, in 1999, was a hit, acting as a launchpad for her widely-loved Food Network show in 2002. On screen, she brought warmth, authenticity, and a touch of classic European culinary techniques, quickly making her a household name.

A Sprawling Journey

The magnitude of Ina Garten’s career transition cannot be understated. One day, she was immersed in policy documents, analyzing global nuclear strategies. The next, she was selecting the finest ingredients, crafting exquisite dishes, and teaching millions to find joy in cooking.

While many know Ina Garten as the charismatic “Barefoot Contessa” who sprinkles culinary magic on television, her journey from deciphering nuclear policies in the White House to whisking eggs in a sunlit kitchen is quite an interesting and unexpected journey.

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Source: “Ina Garten, explained: How a nuclear budget analyst became the Barefoot Contessa” — VOX

WTF Fun Fact 13471 – Burger King Thailand Cheeseburger

Burger King Thailand has come up with a new dish – cheeseburger, hold the burger. In fact, 86 everything else too. No condiments, just bun and cheese.

The New Burger King Thailand Cheeseburger

The “Super Cheeseburger,” as it’s called, is anything but a conventional burger. Burger King Thailand debuted this cheese-fanatic’s dream on their Facebook page, with a statement that assured customers, “This is no joke. This is for real.”

Instead of a succulent beef patty, crisp lettuce, tangy pickles, and fresh tomatoes, this unique creation features a towering pile of 20 slices of melted American cheese. And they’re all tucked neatly between the familiar sesame seed buns.

It’s a cheese lover’s dream, or perhaps, their most extravagant nightmare.

A Cheesy New Trend

The dairy-filled spectacle is part of a growing trend in Thailand, where cheese is taking center stage in dishes of all sorts. The presence of cheese in Thai cuisine is a relatively new phenomenon. Thailand-based travel writer Richard Barrow told HuffPost that the current trend in Thailand is “to put cheese on literally everything.” But this cheese-laden concoction has sparked some mixed reviews.

From a casual diner’s perspective, the “Super Cheeseburger” might seem like a stretch, a tad too indulgent, and perhaps missing the classic balance that a good burger is supposed to have.

The cheese avalanche is available at a reduced price from its original cost of $10.90, and can now be enjoyed (or endured) for a mere $3.10. This significant price drop certainly makes the towering cheese mountain more accessible for curious customers and hardcore cheese enthusiasts alike.

Burger King’s Adventurous Side

This isn’t the first time that Burger King has pushed the envelope with their menu. Remember the limited-edition black Halloween Whopper back in 2015? While it didn’t quite capture the hearts (or stomachs) of the masses, it demonstrated Burger King’s willingness to experiment.

The ‘Super Cheeseburger’ may not appeal to everyone’s palate. But it’s a testament to Burger King’s innovative spirit and their readiness to explore outlandish culinary territories. And one thing is for certain — it has undoubtedly stirred up conversation and curiosity. If you ever find yourself in Thailand and feel the urge to try this cheesy extravaganza, remember — it’s not just a burger, it’s a unique culinary experience.

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Source: “Burger King Dishing Out 20-Slice Tall, All-Cheese ‘Burger’ In Thailand” — HuffPost

WTF Fun Fact 13422 – Tom Brown Apple Hunter

Meet Tom Brown, Apple Hunter. He tracks down ancient apple varieties that most people have forgotten.

Why is Tom Brown hunting apples?

Brown’s journey is a love letter to the diversity and richness of apples. He got his start in Clemmons, North Carolina, where a legendary apple called the “Old Fashioned Winesap” sparked his interest. This apple, filled with an intensity of flavor unlike the common supermarket varieties, set Brown on his lifelong quest.

In this pursuit of forgotten flavors, Brown encounters more than just apples. He stumbles upon stories, history, and a myriad of people who are tied to these varieties in one way or another. He also discovers why these varieties are significant and what they tell us about the changing landscape of agriculture.

Brown’s approach to apple hunting is both scientific and adventurous. He frequents old farmsteads, graveyards, and homesites across the southeast. Each location brims with the potential for a forgotten apple treasure.

Brown uses DNA testing to confirm the identity of each apple, but also relies heavily on the tales and memories of the locals to uncover the stories behind the fruit.

The diversity of heritage apples is astonishing. In his travels, Brown has found apples of every conceivable color, taste, and size. There are apples for pies, for cider, for eating fresh off the tree. There are even apples that taste like a banana or a pineapple.

Why is apple hunting important?

This work is about more than just fruit. It’s about biodiversity. Our reliance on a few commercial apple varieties contributes to a lack of genetic diversity, which can have consequences for disease and pest resistance. By resurrecting these heritage varieties, Brown helps maintain the genetic diversity essential for the health of apple orchards worldwide.

But it’s also about a shared heritage. These heritage apples are remnants of a bygone era, a time when every family had an apple tree in their yard, and each apple variety had a story to tell. Saving these apples means preserving a piece of our shared cultural history.

In essence, Brown’s quest is a celebration of apples in all their wonderful variety. It’s a reminder that there is more to this humble fruit than meets the eye. Through his work, Brown tells the stories of these heritage apples, each one a window into our past, a testament to nature’s diversity, and a beacon for the future of sustainable agriculture.

Just like the apples he collects, Tom Brown is unique in his passion and dedication. His journey illustrates the importance of maintaining biodiversity and preserving our shared history, one apple at a time. Through his efforts, we’re reminded of the rich tapestry of apple varieties that exist beyond the few types stocked on supermarket shelves.

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Source: “The Heritage Apple Hunter: The story of Tom Brown” — The Organic Magazine

WTF Fun Fact 13269 – Eating Healthy is Hard

On some level, eating “healthy” is pretty straightforward. We all know that fruits and vegetables are good for us and processed food is bad. And for the most part, we own our decisions, even when we don’t like the outcome. But when you dig a little deeper, eating healthy is hard – really hard. Especially since “healthy” food guidelines change and quality food options aren’t readily available or affordable to everyone.

So maybe it’s not such a surprise that 52% of Americans surveyed in the 2012 “Food & Health Survey: Consumer Attitudes toward Food Safety, Nutrition & Health” found that doing taxes seemed easier than figuring out how to eat healthily.

Why healthy eating is hard

The 2012 study is over 10 years old now, we’ll grant you that. But if anything, nutrition is even more confusing these days with new studies coming out every week to tell us that what we were told was good for us a few years ago (a glass of wine, anyone?) is not slowly killing us.

The poll was commissioned by the International Food Information Council Foundation. It was conducted during the month of April with 1,057 American subjects ages 18 to 80 who were polled online. They were asked about “their health, diet, influences on food selection, and related knowledge and beliefs.”

People showed a large amount of confusion over healthy eating in general, most of which traces to the shortcomings of the food industry. The bit about taxes comes from a specific question:

Which do you think is harder to do well?
1) Figuring out how to do your own taxes – 48%
2) Figuring out what you should and shouldn’t eat to be healthier – 52%

People who said taxes were less confusing were more likely to be men (55%), those without a college degree (56%), those whose BMI put them in the overweight or obese range (60%), and those who had heart disease or high cholesterol (59%), or high blood pressure (57%).

Other interesting findings included:
– Americans believe their physical activity and sleep have more of an impact on their health than their diet.
– Half of Americans feel that enjoying their food is more important than worrying about what’s in it.
– Only 20% weren’t trying to do anything to change their weight.
– Only about one in seven Americans correctly estimate the number of calories they need to maintain their weight.

Let’s face it, the nutrition landscape is hard to navigate!

The latest American food survey

The 2022 survey is a bit different. More consumers than ever are trying to decipher food labels. And while more consumers than ever are concerned about the environmental impact their food has, it still doesn’t always translate to eating healthier.

Food choices aren’t just about knowledge. We also make them based on availability, price, emotion, and other values.

— WTF fun facts

Source: “Americans Find Doing Their Own Taxes Simpler than Improving Diet and Health” (pdf) — Food Insight