There are so many things wrong with this article. I don’t know where to begin. Then I download the app and I see an added bonus. You start teaching people how to temper chocolate. Hahaha.
You are confusing white people in general and American white people. First of all, there are plenty of European cultures that came out of the dark ages of Europe with a rich, vibrant and delicious history of food. A lot of it is because of their interactions with eastern cultures when they started trading there. The French, Italians and Germans have a rich culinary history. Creativity was spurred because of interaction and adaptation of eastern cultures.
Many American white people have forgotten their European heritage and replaced it for American junk/pre-made packaged food. It’s because American culture is so busy with speed and over working its population that it does not have time to slow down to make food properly and season it! American culture has been relying too much on packaging every single thing into pretty products in order to make money. The quality that came from Europe was lost.
Second, I don’t know what it is about the British but their food are the least appealing of all European goods and they were the ones that dominated North America. That was bad to begin with.
Third, you likening GMO foods with natural foods is all wrong. It maybe chemically similar but even the chemical structures are different. The tiniest differences can change the product. Mother nature experimented with this for millions of years. It will take a lot longer for American corporations to perfect it’s own processes.
Fourth, there’s a reason there is a tradition of tempering chocolate using slabs of marble. When you do it this way, the chef can feel and see the process better. The resulting quality of chocolate is higher and so is the taste because the texture is different. You can’t do that as accurately on a plain mixer. Theoretically, a mixer can be fitted with custom made attachments and cooling and heating electronic components to possibly temper chocolate less laborious. However, it still takes time because real chocolate requires time to temper.