The article explores the varying perceptions of M&Ms' taste between Europe and the United States, sparked by the author's experiences in Denmark. It discusses the cultural significance of chocolate and the distinct character of M&Ms as a global treat. The main point revolves around the claim that M&Ms produced in Europe taste better than those made in the U.S., attributed to differences in milk processing, notably butyric acid. This flavor variation raises questions about the consistency of mass-produced candies and the wider implications of local ingredients on taste perception.
The nuanced forms and flavors of chocolate, particularly M&Ms, are culturally integrated yet differ significantly across regions due to variations in production methods and ingredients.
Americans perceive M&Ms as consistent treats, but differences in milk treatment lead Europeans to experience a tangy flavor in American chocolates.
Collection
[
|
...
]