Why Hershey bars taste like vomit (and I love them)

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.

HN 推薦的原因： 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” 閱讀 HN 討論 ↗