Our probiotic Kefir Cream Frosting is the one frosting recipe you’ll ever want! Severability. If any a part of this settlement to arbitrate is found by a court of competent jurisdiction to be unenforceable, the court will reform the agreement to the extent essential to cure the unenforceable half(s), and the parties will arbitrate their Dispute(s) regardless of or reliance upon the unenforceable part(s). Nonetheless, if for any reason the Class Action Waiver set forth under in subsection 14.2.c cannot be enforced as to some or all the Dispute, then the agreement to arbitrate will not apply to that Dispute or portion thereof. Any Disputes lined by any deemed unenforceable Class Action Waiver provision may solely be litigated in a courtroom of competent jurisdiction, but the the rest of the agreement to arbitrate might be binding and enforceable. To avoid any doubt or uncertainty, the parties don’t conform to class … Read More
Alexandra Plakias, a philosophy professor at Hamilton College who studies food, disgust, and moral judgment, watched some of these videos at my request (my apologies to her). She identified a possible explanation for why the recipes bore themselves into our brains: They are minimally counterintuitive ideas. “You take something that’s familiar, but then you put just enough of a twist on it to subvert expectations,” Plakias explained to me. “Minimally counterintuitive concepts are maximally memorable.” This concept was developed by the cognitive anthropologist Pascal Boyer to make sense of which kinds of religious ideas stick—a god with a human visage, for instance. On social media, people mostly already understand the conventions of the quick cooking video—that is, until everything goes left, and the canned pasta goes into the pie crust.
Why we seek out these gross food experiences in the first place is less clear. Disgust, Plakias said, isn’t as
Growing up Mexican American just 150 miles from the border, I thought I understood my ancestral cuisine. A tortilla was a fluffy, flour disc that your abuela (grandmother) warmed over the stove and slathered with butter and honey. Queso was a brick of neon-coloured Velveeta cheese your mum melted in a pot with a can of green chillies and served with Tostito corn chips during the Dallas Cowboys game. And tamales were a spicy blend of pork, masa and Crisco vegetable shortening that your tias (aunties) smeared over corn husks and steamed for Christmas dinner.
So, it was a shock when, on my first trip into Mexico’s interior 25 years ago, I opened a menu and recognised none of the options. Where were the fajitas sizzling on a platter? What made the enchiladas suizas (Swiss) and the eggs divorciados (divorced), and what happened to the complimentary chips and salsa?