Because the Food and Drug Administration regulates the claims made about foodstuffs, these companies are forced to be creative and come up with witty advertising techniques. In this advertisement for Oscar Mayer bacon, the advertisers use a specific color scheme, skillfully selected words, and a cleverly orchestrated setting to convince the consumer that Oscar Mayer bacon is delectable and superior. Yellow and red are the two most prominent colors in the advertisement. These colors are commonly associated with hunger and a desire for food in the Western world. A prime example of this color usage is the colors of McDonald’s fast food restaurants.
I was anxious to eat this special meal because it was the first time I would try the pozole. The aroma coming out of the pot where the pozole was cooking was tingling through my nostrils as I breathed in, and also making my mouth extra watery. When I asked my mom what pozole was, all she said was that it was like menudo. My heart sunk when I heard this. Menudo was the food I hated most.
It seems, at first, to disconnect the audience from the touchy subject of animal cruelty when in fact it draws them into the subject. Humor has a way of grabbing the attention of an audience like nothing else. When speaking about eating a steak while reading a book on animal rights, Pollan states, “If this sounds like a good recipe for cognitive dissonance (if not indigestion), that was sort of the idea.” This little quirk of a sentence helps to ensure the article grasps the audience’s attention. Its use of sophisticated vocabulary as well as an informal phrase also serves to pique the interest of the
Our children eat the worst food than our dogs. The ground beef the school lunch program buy to our children is the cheapest one. “The cheapest ground beef is not only the most likely to contaminated with pathogens, but also the most likely to contain pieces of spinal cord, bone, and gristle left behind by Automated Meat Recovery System,” (p. 218). About 45% of ground beef is bought for public schools by the USDA. I enjoy this book because it tells you how our food is really produced.
Moreover plant derived foods have less favorable protein profile. (Franca Maragoni, et., 2015). The addition of meat in ancestral diet gave a thick form of nutrients and protein that when consolidated with high calorie low supplement starches, for instance roots permitted us to build up our substantial brains and knowledge (Milton 1999). Affirmation demonstrates that our taste buds progressed to need meat’s tempting flavor. (Mayell, 2005).
Therefore, what, when, and how one eats is not frivolous or by accident; rather, what one eats is a direct result of the environment he is in. Cuisine, for the most part, is going to be charged with some type of message. In the book Cheap Meat, Frederick Errington and Deborah Gewertz provide an account of mutton flap distribution from Australia and New Zealand to nations in the Pacific Islands. Mutton flaps, which are sheep bellies, are an extremely fatty cut of meat that is constituted of fifty percent fat (Errington and Gewertz, 1). The high fat of the meat is important as the authors argue that the selling of mutton flaps to the peoples of the Pacific Islands “involves political, ethical, and health issues of important to us all (Errington and Gewertz, 1).
Physiological needs, according to Fowles, can be viewed as the “primal need to eat, sleep, and drink.” Marketers “tempt customers to buy the advertising products” by showing foods as perfect, proportional and fresh. People really like to visualize food before they eat it, so creating a perfect looking burger can make the person eyeing at it, want to have it. The juicy Carl’s Jr. Burger is so well portrayed in this ad that it almost makes the viewer salivate and drool. As Fowles’s fifteenth appeal states, food images “can start making us salivate.” The perfect buns, two roundly sliced tomatoes, topped with a mixture of grilled barbeque mushrooms and a charbroiled patty will definitely portray the physiological need to want the burger. This proves what Fowles expresses in his appeal about how ad food “can almost be smelled or tasted” (Fowles 123).
Or eat, for that matter. “We have bigger-breasted chickens, the perfect pork chop, herbicide-resistant soybean seeds, even tomatoes that won't go bad, but we also have new strains of E. coli—the harmful bacteria that causes illness for an estimated 73,000 Americans annually,” (Food Inc.). In Wendell Berry’s article, The Pleasures of Eating, he strongly expresses that we as a country need to start eating more responsibly. Before watching the movie Food Inc., I found his argument slightly too harsh and maybe offending. But after watching it, I could not agree more.
Sources and emotional appeals are effective techniques to use but the reasoning behind it all is the most important. Knowing this, the creators of Food, Inc. used numerous statistics that not only support their argument but have the power to successfully persuade. There is a mixture of inductive and deductive reasoning in these facts which gives the audience free-will to interpret them in a way that is still advantageous towards the documentary’s argument. An example of deductive reasoning in the film would be the quote about Kevin’s Law: “Kevin’s Law would give back the USDA the power to shut down plants that contained contaminated meats.” Which in conclusion, suggests that there should be something done to push this law to be passed. There were many examples of inductive reasoning, such as the one above.
There is no longer any doubt about the fact that eating meat is bad for your health. The list of diseases known to be associated with meat, which are commoner among meat eaters, looks like the index of a medical textbook. Anaemia, appendicitis, arthritis, breast cancer, cancer of the colon, cancer of the prostate, constipation, diabetes, gall stones, gout, high blood pressure, indigestion, obesity, piles, strokes and varicose veins are just some of the well known disorders which are more likely to affect meat eaters than vegetarians. Avoiding meat is one of the best and simplest ways to cut down your fat consumption. Those who still eat beef are, in my view, foolishly exposing themselves to the risk of contracting the horrifying human version of Mad Cow Disease.