Most restaurants smuggle obscene amounts of butter and sugar into dishes to make them more delicious so you'll come back. It's not unreasonable to assume that every subcomponent of a recipe might have sugar added individually.
In packaged foods, there is a whole science of masking the sugar and fat content to make it more addictive without triggering your inbuilt satiety mechanisms [1]. This is what today's engagement optimisers did for money in the 50/60s.
You could argue that these "innovations" were precisely to subvert the intuition that visual appearance of food (and other natural sensors) can be relied on to assess their nutritional properties.
> Most restaurants smuggle obscene amounts of butter
God I wish that was true. Butter is far too expensive to do that, so restaurants will use the cheapest alternative (usually soybean oil with butter flavoring) instead.
In packaged foods, there is a whole science of masking the sugar and fat content to make it more addictive without triggering your inbuilt satiety mechanisms [1]. This is what today's engagement optimisers did for money in the 50/60s.
You could argue that these "innovations" were precisely to subvert the intuition that visual appearance of food (and other natural sensors) can be relied on to assess their nutritional properties.
[1] https://en.m.wikipedia.org/wiki/Bliss_point_(food)#:~:text=T...