Lucy

“Sometimes, even when you start with the last page and you think you know everything, a book finds a way to surprise you.”
― Emily Henry, Book Lovers

“In fact, McDonald’s cares so much about uniformity and efficiency that they add a silicon-based polymer to the fryer oil to reduce splatter,15 which cuts down on cleaning time; called dimethylpolysiloxane, the same chemical is also used in head lice treatments, condom lubricants,16 and breast implants.17 How neat is that?”
― Matt Siegel, The Secret History of Food: Strange but True Stories About the Origins of Everything We Eat

“Unless you seize the day, it flees." Even though you seize it, it still will flee; therefore you must vie with time's swiftness in the speed of using it, and, as from a torrent that rushes by and will not always flow, you must drink quickly.”
― Seneca, On the Shortness of Life

“Similarly, our sensitivity to bitter foods is largely associated with a gene called TAS2R38,40 and you can measure yours at home by picking up some paper test strips saturated with a chemical called 6-n-propylthiouracil41 (PROP), which are widely available online. About half the population finds these strips moderately bitter42 (“tasters”), while a quarter finds them unpalatably bitter (“supertasters”), and another quarter describes them as having no taste at all (“nontasters”). Supertasters also tend to have a higher density of taste buds,43 and although this might sound like a coveted foodie superpower, supertasters are likely to be pickier eaters44 and avoid things like coffee, wine, spirits, dark chocolate, and various fruits and vegetables (e.g., grapefruit, broccoli, kale) because they find them too bitter.”
― Matt Siegel, The Secret History of Food: Strange but True Stories About the Origins of Everything We Eat