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

Adam Ragusea · explainer · Watch on YouTube

Cooking & foodChemistry

What it is

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.

Why Hacker News recommends it

HN recommends it as a fascinating explanation of how taste is cultural and why American chocolate tastes distinctive.

  • 3 people recommended it
  • 3 different months
  • 2 strong recommendations
  • first 2021, last 2023

What HN commenters said

  1. “Fascinating video”

    Why American chocolate tastes the way it does and taste is cultural.

    Karunamon, 2021-11 · Strong recommendation · in “The World's Deadliest Thing”

  2. “Adam Ragusea has an excellent video on this very topic”

    Adam Ragusea on why Hershey bars taste like vomit.

    jrussino, 2023-04 · Strong recommendation · in “The Difference Between European and American Butter”

  3. “There's a really good video about that”

    Explains the vomit-like aftertaste chemical and why familiarity makes Hershey's taste good.

    quietbritishjim, 2022-02 · Recommendation · in “The quest to create quality chocolate for a country obsessed with Cadbury (2017)”

Excerpts from Hacker News comments, linked to the originals. Summaries and labels were written by a language model from those comments.

Topics: hershey, chocolate, butyric acid, cadbury, taste, adam ragusea

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