Event #1 Blog: Hot Cling, Shear Magic, and the Mouthfeel of Capitalism


For my first event this quarter, I attended the LASER (Leonardo Art Science Evening Rendezvous) Zoom by Hannah Landecker and Patricia Olynyk on processed foods and health. As I have never touched on the topic of food science, and with Professor Landecker's professional background in biology, I believe that I have learned a lot from this event. I would recommend this event to others for the invaluable insights it offers. 



Throughout the event, Professor Landecker delves into the topic of emulsifiers and defines the term. Emulsifiers are food additives often utilized to mix two substances that tend to separate when combined. An example of this is when oil and water are mixed together (EUFIC). The talk explored the effects of additive and highly processed foods on human health, which comprise most of our diet. I was intrigued to find that in the past, advertisements used to depict processed foods as a dependable source of vital nutrients. Due to the increasing consumer demands and capitalist forces, we are frequently exposed to advertisements that advocate using chemicals for preserving color while simultaneously mocking natural alternatives, as shown in the image below. 

Carotenoids Advertisement

Additionally, studies have found that individuals living in low SES areas might be more exposed to ultra-processed food advertisements than those in high SES areas (Fagerberg et al.). This is particularly dangerous because socioeconomic disparities often correlate with limited access to nutritious food options and higher rates of diet-related health issues, including illnesses such as obesity, cardiovascular disease, cancer, and other chronic diseases (Pannett). 


NOVA Food Classification

This topic later brings me to the realization that the disconnection between art and science may contribute to the continuation of misleading narratives in food marketing. While science is trying to uncover factual information about nutrition and health, art, in the form of advertising, often distorts these facts to sell products. The two sides of scientists and artists must negotiate the gap between the canon and rationality, as artists are not only critical in helping to heal and bridge the painful communication gap but are in a position to play a critical role (Vesna, 122). Particularly in this case, the advertisements created could align with the scientific discoveries of food technology and avoid the potential harm unhealthy food may bring upon us. 


Confirmation of participation:






Work Cited: 

All images were imported from the Zoom session. 

Fagerberg, Petter, et al. “Ultra-processed food advertisements dominate the food advertising landscape in two Stockholm areas with low vs high socioeconomic status. Is it time for regulatory action?.” BMC public health, vol. 19, no. 1, 2019, p. 1717. 10.1186/s12889-019-8090-5.

FoodSafety4EU. “What are emulsifiers and what are common examples used in food?” Eufic, 1 October 2022, https://www.eufic.org/en/whats-in-food/article/what-are-emulsifiers-and-what-are-common-examples-used-in-food.

Pannett, Rachel. “New review links ultra-processed foods to 32 health problems: What to know.” The Washington Post, 29 February 2024, https://www.washingtonpost.com/wellness/2024/02/29/ultraprocessed-foods-health-risk/.

Vesna, Victoria. “Toward a Third Culture: Being in Between.” Leonardo, vol. 34, no. 2, 2001, pp. 121-25, http://www.jstor.org/stable/1577014.

 

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