Why Hershey bars taste like vomit (and I love them)
Adam Ragusea · 3 HN recommendations
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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 HN recommends it: HN recommends it as a fascinating explanation of how taste is cultural and why American chocolate tastes distinctive.
“Adam Ragusea has an excellent video on this very topic” Read on HN ↗