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Potato Chips as presented by Smithsonian Magazine
Potato chips. I happen to like potato chips. They're one of my favourite
snacks on the planet. So this landed in my inbox and I thought I'd share it Here's the link: http://blogs.smithsonianmag.com/food...1205-BestBlogs Or tiny URL: http://tinyurl.com/73spe6j The article is entitled 'Food & Think' LOL "In a study published last year in Gastronomica, student Josh Freedman and linguist Dan Jurafsky of Stanford examined the language found on 12 different brands of potato chips. They discovered that six less expensive brands of chips had fewer words on the bags and that those words emphasized the food's authenticity through tradition and hominess, making claims like this: "Family-made, in the shadow of the Cascades, since 1921." (In much the same way politicians aren't prone to usin' highfalutin language around down-home audiences.) More expensive potato chips-the ones you might expect to find at health food stores-tended to distinguish themselves with longer words. Their descriptions focused more on health and naturalness, emphasizing how they were different: "No artificial flavors, no MSG, no trans fats, no kidding." Indeed, for each additional "no," "not," "never," "don't," or "won't" that appeared on the bag, the price of potato chips climbed an average of four cents an ounce." You really must read the entire article to realize just how much money people are willing to spend for potato chips! Jill |
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Potato Chips as presented by Smithsonian Magazine
On Sun, 6 May 2012 13:26:38 -0400, "jmcquown" >
wrote: >Potato chips. I happen to like potato chips. They're one of my favourite >snacks on the planet. So this landed in my inbox and I thought I'd share it > > >Here's the link: > >http://blogs.smithsonianmag.com/food...1205-BestBlogs > >Or tiny URL: > >http://tinyurl.com/73spe6j > >The article is entitled 'Food & Think' LOL > >"In a study published last year in Gastronomica, student Josh Freedman and >linguist Dan Jurafsky of Stanford examined the language found on 12 >different brands of potato chips. At least we still have 12 different brands left. All the smaller shops are gone, even the very good ones. State Line used to be a big and very good brand in Southern New England. Then Frito Lay built a plant here, sold chips for about half the going rate, and put a few others out of business. Then raised the prices. |
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Potato Chips as presented by Smithsonian Magazine
Ed Pawlowski > wrote:
> On Sun, 6 May 2012 13:26:38 -0400, "jmcquown" > > wrote: > >> Potato chips. I happen to like potato chips. They're one of my favourite >> snacks on the planet. So this landed in my inbox and I thought I'd share it >> >> >> Here's the link: >> >> http://blogs.smithsonianmag.com/food...1205-BestBlogs >> >> Or tiny URL: >> >> http://tinyurl.com/73spe6j >> >> The article is entitled 'Food & Think' LOL >> >> "In a study published last year in Gastronomica, student Josh Freedman and >> linguist Dan Jurafsky of Stanford examined the language found on 12 >> different brands of potato chips. > > At least we still have 12 different brands left. All the smaller > shops are gone, even the very good ones. > > State Line used to be a big and very good brand in Southern New > England. Then Frito Lay built a plant here, sold chips for about half > the going rate, and put a few others out of business. Then raised the > prices. Lots of companies near me. They got herrs and utz, but there are two distinct snyders, of Berlin, and of Hanover. I thing lays classic really suck. Greg |
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Potato Chips as presented by Smithsonian Magazine
gregz > wrote:
> Ed Pawlowski > wrote: >> On Sun, 6 May 2012 13:26:38 -0400, "jmcquown" > >> wrote: >> >>> Potato chips. I happen to like potato chips. They're one of my favourite >>> snacks on the planet. So this landed in my inbox and I thought I'd share it >>> >>> >>> Here's the link: >>> >>> http://blogs.smithsonianmag.com/food...1205-BestBlogs >>> >>> Or tiny URL: >>> >>> http://tinyurl.com/73spe6j >>> >>> The article is entitled 'Food & Think' LOL >>> >>> "In a study published last year in Gastronomica, student Josh Freedman and >>> linguist Dan Jurafsky of Stanford examined the language found on 12 >>> different brands of potato chips. >> >> At least we still have 12 different brands left. All the smaller >> shops are gone, even the very good ones. >> >> State Line used to be a big and very good brand in Southern New >> England. Then Frito Lay built a plant here, sold chips for about half >> the going rate, and put a few others out of business. Then raised the >> prices. > > Lots of companies near me. They got herrs and utz, but there are two > distinct snyders, of Berlin, and of Hanover. I thing lays classic really > suck. > > Greg Forgot wise from pa. Greg |
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Potato Chips as presented by Smithsonian Magazine
On May 6, 1:26*pm, "jmcquown" > wrote:
> More expensive potato chips-the ones you might expect to find at health food > stores-tended to distinguish themselves with longer words. Their > descriptions focused more on health and naturalness, emphasizing how they > were different: "No artificial flavors, no MSG, no trans fats, no kidding.." > Indeed, for each additional "no," "not," "never," "don't," or "won't" that > appeared on the bag, the price of potato chips climbed an average of four > cents an ounce." Yes, very much like the first time I spied a bottle of olive oil with "No Cholesterol" on the label. No kidding, it's a vegetable product. On the one hand I'd prefer a more honest marketing approach, but on the other hand I guess it's "let the buyer beware". What is the limit though? What's next, "Non Fattening" on a box of shoes? TJ |
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Potato Chips as presented by Smithsonian Magazine
On Sun, 6 May 2012 21:30:05 -0700 (PDT), Tommy Joe
> wrote: > > Yes, very much like the first time I spied a bottle of olive oil >with "No Cholesterol" on the label. No kidding, it's a vegetable >product. I bet if you took a random survey, many people would have no idea. |
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Potato Chips as presented by Smithsonian Magazine
On Mon, 07 May 2012 05:53:55 -0400, Ed Pawlowski > wrote:
> On Sun, 6 May 2012 21:30:05 -0700 (PDT), Tommy Joe > > wrote: > > > > > > Yes, very much like the first time I spied a bottle of olive oil > >with "No Cholesterol" on the label. No kidding, it's a vegetable > >product. > > > I bet if you took a random survey, many people would have no idea. Olives are a vegetable? They grew on trees the last time I checked. -- Food is an important part of a balanced diet. |
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Potato Chips as presented by Smithsonian Magazine
On 5/6/2012 11:08 PM, gregz wrote:
> > wrote: >> Ed > wrote: >>> On Sun, 6 May 2012 13:26:38 -0400, > >>> wrote: >>> >>>> Potato chips. I happen to like potato chips. They're one of my favourite >>>> snacks on the planet. So this landed in my inbox and I thought I'd share it >>>> >>>> >>>> Here's the link: >>>> >>>> http://blogs.smithsonianmag.com/food...1205-BestBlogs >>>> >>>> Or tiny URL: >>>> >>>> http://tinyurl.com/73spe6j >>>> >>>> The article is entitled 'Food& Think' LOL >>>> >>>> "In a study published last year in Gastronomica, student Josh Freedman and >>>> linguist Dan Jurafsky of Stanford examined the language found on 12 >>>> different brands of potato chips. >>> >>> At least we still have 12 different brands left. All the smaller >>> shops are gone, even the very good ones. >>> >>> State Line used to be a big and very good brand in Southern New >>> England. Then Frito Lay built a plant here, sold chips for about half >>> the going rate, and put a few others out of business. Then raised the >>> prices. >> >> Lots of companies near me. They got herrs and utz, but there are two >> distinct snyders, of Berlin, and of Hanover. I thing lays classic really >> suck. >> >> Greg > > Forgot wise from pa. > Greg Wise used to be good before the last megacorp bought them. With Wise there was always a nice distribution of different size pieces with many having nice browning. Now they aren't much different than pringles. |
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