Cibus nimis machinatus

Segmina patatarum suppositicia cum aliis cibis machinatis in taberna catenae Walmart in oppido Wenatchee Civitatum Foederatarum venditata

Cibus nimis machinatus, Francogallice Aliment ultratransformé, in fabricis e transformatione rerum naturalium operationibus chemicis conficiuntur. Definitio cibi nimis machinati a Carolo A. Monteiro et collegis primum anno 2010 in illa "Nova" classificatione alimentorum data est.

Tales cibi gustum placere, famem voracitatemque devincere valent. Confectoribus et venditoribus emolumenta generosiora conferunt quam quae a cibis simplicioribus adportantur. Qui autem quotidie consumere solent obesitate morbisque pluribus necnon morte rapidiore periclitari censentur. Usus ciborum machinatorum e conversione industriali et globalizatione magna parte oritur: inde enim maximae fabricae chemicae et culinariae evolverunt; inde etiam homines plurimi in urbibus habitantes, longas horas laborantes, e retibus ruralibus exclusis, alimenta cito parata cito consumpta quaesiverunt. Inde confectores per omnem orbem terrarum praxim clientium idealium comsumptricem propagare possunt.

Placentarum Neapolitanarum imitationes inter cibos gelatos in Norvegia venditae

Iam ante conversionem industrialem gastronomus Sinensis Yuan Mei de usu productuum artificialium ut sapor colorque ciborum accommodaretur monuit: "Neque caramelum^(en) ad colorem ferculi mutandum, neque saporifera adhibere licet ad aromata addenda".^[1]

Notae

↑ One should not resort to caramel for the sake of adding colour to a dish, and one should not resort to flavourings for the sake of adding fragrance to a dish. Versio Anglica: Yuan Mei, Suiyuan shidan, 1796 (Sean J. S. Chen, ed. et interpr., Recipes from the Garden of Contentment [Great Barrington Massachusettensium: Berkshire Publishing, 2018] (p. 27 apud Google Books))

Bibliographia

Andrew Anthony, "Fast food fever: how ultra-processed meals are unhealthier than you think" in The Guardian (16 Octobris 2022)
Michael J. Gibney, "Ultra-Processed Foods: Definitions and Policy Issues" in Current Developments in Nutrition vol. 3 (Februario 2019) nzy077
Carlos Monteiro et al., "A new classification of foods based on the extent and purpose of their processing" in Cadernos de saúde pública vol. 26 (Novembri 2010)
Fernanda Rauber et al., "Ultra-Processed Food Consumption and Chronic Non-Communicable Diseases-Related Dietary Nutrient Profile in the UK (2008–2014)" in Nutrients vol. 10 (2018) p. 587 ff.
Bettina Elias Siegel, Kid Food: The Challenge of Feeding Children in a Highly Processed World. Oxford University Press, 2019
Anthony Warner, "Rise of the Ultra Foods - Part 1", "Part 2", "I was wrong about ultra-processed food – it really is making you fat (situs venalis)" (2018-2019)
Bee Wilson, "How ultra-processed food took over your shopping basket" in The Guardian (13 Februarii 2020)

Nexus externi

Satira contra Carolum Monteiro ab instituto commerciali Alimentation Santé directa
Salud Picchi González-Alorda, Industrias de alimentos ultraprocesados y su comunicación mediática (dissertatio 2021)

[1] One should not resort to caramel for the sake of adding colour to a dish, and one should not resort to flavourings for the sake of adding fragrance to a dish. Versio Anglica: Yuan Mei, Suiyuan shidan, 1796 (Sean J. S. Chen, ed. et interpr., Recipes from the Garden of Contentment [Great Barrington Massachusettensium: Berkshire Publishing, 2018] (p. 27 apud Google Books))

[1]