Joseph's "Just My Thoughts"

If you eat food solely for nutrition , there’s no need to cook it elaborately; just choose a nutritional supplement . However, food intake not only provides nutrients to our bodies but also offers the pleasure of experiencing various tastes, especially flavors known as aromas through the sense of taste. Incense reflects civilization and culture. Therefore, the food business must be cultural, and for fragrance-related businesses such as coffee , wine , and perfume , both a cultural approach and an understanding of fragrance are crucial for success. Occasionally, there are businessmen who try to sell food by emphasizing nutrition while neglecting the pleasure derived from this rich civilization and culture. I recommend that these businessmen sell nutritional supplements only. It is unfortunate to engage in business without a grasp of civilization and culture. - Joseph’s “just my thoughts”

Only humans are the sole creatures on Earth that cook. The starting point of all cooking is the use of fire. Why do humans use fire? The nutrient absorption rate of raw potatoes is 51%, while boiled potatoes have a rate of 95%. Beef-specific proteins are 4 times more digestible when heated. Good digestion allows for greater energy extraction. Apes chew their food for 6 to 8 hours a day, but humans chew for less than an hour. As a result, the human intestines are only two-thirds shorter than those of apes. In contrast, the human brain is larger. The human brain is the most efficient organ for energy in the body. In fact, species of apes with larger brains have smaller intestines, while those with larger intestines possess smaller brains. This is referred to as the “exchange relationship between the brain and the intestine.” Eating boiled foods indicates cooking. This single factor decisively distinguishes humans. Don’t underestimate the significance of cooking. - Joseph’s “just my thoug...

A cook’s genuine passion for food reflects the value and quality of their creations. Even when the taste is terrible, the cook’s heartfelt effort might still elicit a belief that the food is healthy. Traditionally, this might have made sense, but from a scientific standpoint, it is absurd. Despite knowing proven cooking methods, many chefs continue to rely on their instincts, often without questioning their approaches. Few chefs actually consider the trustworthy resource of food quality, fearing that acknowledging this might label them as inferior chefs. - Joseph’s “just my thoughts”