Harry Potter and the Deathly Hallows

I chose to re-read the seventh Harry Potter book for two reasons. For one, I’m used to JK Rowling producing a new Potter book every couple of years. Since she’s done with the series, though, I haven’t gotten my Potter fix in about three years. Secondly, I wanted to re-read the book since the movie version is coming out so soon. I am so glad that I chose to re-read it. In just the first few pages there were so many things that I had forgotten. I had forgotten that Snape was bad from the end of the sixth book! I had forgotten how Hedwig had died! I had even forgotten that their was already a fight between Harry and the Dark Lord by the forth chapter! I’m now 100 pages in and thus far, clearly so much has happened.

The book begins with Voldemort having a call-to-action meeting with the Death Eaters to discuss the where-abouts of Harry Potter so they will know when to act in order to kill Harry. The story then proceeds to Harry’s point of view, on his last night at Privet Drive with his aunt and uncle. Harry reminisces on the death of Dumbledore, prepares for his departure to the Burrow (the Weasley’s house), and tries to convince the Dursleys that they are in danger and they must flee. Eventually other wizards come and do convince the Dursleys to leave. Later, Harry’s time to leave comes. He travels, simultaneously, with six other members of the Order of the Phoenix, all disguised as Harry to confuse the Death Eaters. However, the mission is unsuccessful. The Death Eaters find the true Harry and nearly kill (this is the first fight between Harry and Voldemort, and also when Hedwig dies). In this mission, Mad Eye Moody dies and George nearly dies. Harry does eventually reach the Burrow. There, and up until the point to which I had read, everyone is busy preparing for Bill Weasley and Fleur Delacour’s wedding. During preparation, Harry, Ron, and Hermione discuss their future travel plans for when they journey to find the 5 remaining Horcruxes of Voldemort.

            I am extremely worried about what will happen in this book. I vaguely remember that lots of people die, but I don’t remember exactly who. But many must… in the first 100 pages 2 have already died… and there’s already been lots of struggle. With one intense battle and communication issues (Harry, Ron, and Hermione have lots of trouble finding time to together to prepare for their trip), these struggles are sure to continue. However, I’m not surprised. Struggle has been the constant theme throughout the entire series. No problem seems to ever be resolved. 

Journal #5: The End of Overeating: Taking Control of the Insatiable American Appetite

Kessler continues to tear the food industry apart. He blames our food industry for “Americanizing” everything by adding more sugar, fat, and salt. We may have a Chinese restaurant, but dishes served will be American. For example, the dish General Tso’s is not traditionally sweet or syrupy. But to make it irresistible, Chinese restaurants in America serve it as such.

            Kessler also explains other ways as to how the food industry reaches its goal of creating irresistible foods. Companies have discovered what factors make food irresistible—Kessler calls this the irresistibility ladder. To be irresistible, a food must have fat in it—this provides a good mouthfeel and calories. Second, it must be flavorful. And finally, it must have a good texture. Without these things, consumers won’t be as pleased.

            Additionally, food companies can make food even more irresistible artificially. When you see ingredients in products that you have no clue what they are, they’re probably chemical additives used to bolster appeal. Most chain restaurants use food that is processed/contains additives. Consumers aren’t aware of this because the final step of cooking is done in the restaurant, so it seems fresh. However, the preparatory stages are done in a factory. From a consumer standpoint, this is beneficial. The food is cheaper and it tastes better because it is perfected at the factory. Simultaneously, however, the food is much less nutritious, so it’s actually horrible for the consumer.

            In general, consumers aren’t aware of the goings-on of the food industry. Kessler described studies in which consumers were to estimate the fat, sugar, and salt contents of food from restaurants, and consumers underestimated in all cases.

Consumers are also not aware of how the food industry is constantly altering their eating habits by gradually increasing portion sizes. For instance, companies like Coca-Cola are so powerful that they can double beverage sizes, double the cost, and consumers will buy more. All the while, Coke makes tons more money and their cost of production remains fairly the same, because production costs are only increased by a fraction (the beverage itself is not very expensive to produce).

Finally, consumers don’t realize that most chain restaurants that now promote healthier options are just using a new marketing strategy. Companies don’t care if their food is healthy—they can promote healthy foods, consumers will come to their restaurant, but they’ll probably end up choosing unhealthy options in the long run.

Journal #4: The End of Overeating: Taking Control of the Insatiable American Appetite

            In this portion of Kessler’s book, he discusses the role that the food industry plays in creating the insatiable American appetite. Restaurants formulate their recipes and produce their food specifically to make it irresistible in multiple ways. For instance, Cinnabon, the cinnamon roll food chain, creates their cinnamon rolls so that they are extremely easy to swallow- they melt in your mouth. Grandma’s tried-and-true recipe was altered/perfected in such a way that it would taste just like she had always made them and be swallowed so easily/rapidly that the consumer continues to eat them- and eat them. Restaurants also achieve the consumer’s yearn to continue eating by creating foods that have the multisensory appeal (ex. by layering fat on sugar on salt).

I see through all this why restaurant food is so expensive. Ingredient costs can’t be all that expensive. The high priced foods must be the result of hours and hours in the kitchen or lab to formulate the recipe that makes food most appealing. Because, in the grand scheme of things, restaurants aren’t trying to make customers happy. They’re trying to make customers fall in love with food, so they’ll keep wanting more, so the restaurant can make the most money.

            These restaurants don’t care A THING about the nutritional values of food. So the burger on their menu is 2000 calories, the equivalent of an entire day’s worth of food? Oh well. Restaurants can make their food so pleasing that it doesn’t have to be nutritious. As Kessler writes, “The pleasure becomes a distraction, directing attention away from thoughts of a food’s fat or caloric content.” To make it more pleasing, hey simply add more fat. Fat makes food have better texture, makes the flavors work together, makes it easier to swallow… which in turn makes it less nutritious. It’s a vicious cycle.