I’m speaking with Fabio Parasecoli about his new book, Gastronativism: Food, Identity, Politics, at the Museum of the City of New York at a session chaired by Krishnendu Ray at 6:30 pm. Information is here and the ticketing link is here. This is a preview of the museum’s forthcoming exhibit, Food in New York: Bigger Than the Plate (opening September 16) and is co-presented by MOFAD (Museum of Food and Drink).
by Marion Nestle
Feb
17
2022
Department of home cooking: with breakfast cereals!
When I saw this headline—Beyond breakfast: How Kellogg’s used AI to evolve cereal marketing amid the pandemic—I wanted to know right away how Kellogg is using artificial intelligence to sell more breakfast cereal.
The big data found that now new consumption occasions for cereals have gone beyond breakfast – these are being used in proper recipes for cooking and baking, as a result of increased interest in home cooking and home baking during the pandemic.
Like what proper recipes?
So think of recipes such as fried calamari with Corn Flakes, or using Fruit Loops with pancakes.
Oh. Hadn’t thought of that.
You can’t make this stuff up.