Sobre este episodio
This week on Flightless Bird, David Farrier investigates why American chocolate tastes so different to New Zealand chocolate and more specifically, why Hershey’s chocolate allegedly smells a little bit like vomit. Farrier talks to a former Hershey’s worker to try and get to the truth, learning about various theories, and stumbling on an old rivalry between Hershey’s and Mars. David finds himself talking to flavour expert Barb Stuckey, author of TASTE: Surprising Stories & Science About Why Food Tastes Good. Does he find the answer? Perhaps you need to let your tastebuds decide. Learn more about your ad choices. Visit podcastchoices.com/adchoices
