Last May, Starbucks Disturbing the “texture innovation”. Detection? The flavor of flavor has completely decreased by berries-lisboba flavor, but it is close to a trilogy of bright pink filtration.
Starbucks, which has a bright title filled with sweet berries juice that “pop” in your mouth again, includes drinks that have a Starbucks character on classic bubble tea, a Taiwanese specialization, Taiwanese specialization, a bright pink pearl full of sweet berries “pop” in your mouth. “We started cutting the fruit, but we wanted something more bold,” Simon Fong, a Starbucks drink developer in a statement. So, we thought, “Let’s put the pearls with the flavor of fruits and try it. “It is very fun the way the flavor offers when you emerge in your mouth.”
It should not be confused with Chewy Tapioca BobaThese pearls that appeared are thin balls that resemble gel that exploded in your mouth.
The bubble tea was presented to the United States in the 1990s by the Taiwanese immigrants who settled in Los Angeles. The drink was a “revolutionary invention” in Taiwan in the 1980s because the consumption of food and drinks, especially cold, was for pleasure a relatively new concept in the post -war state, CNN mentioned. Today, Bubble Tea has expanded all over the world: In 2024, the value of the bubble tea industry was about 2.4 to $ 3.6 billion, according to many studies. Business pioneers and cafe chains widely, including DunkinI jumped impatiently for the vehicle, albeit controversial.
In the same summer, another company saw an opportunity for a bottle of bubble tea mutation. Bobba, a tea mark packed in bottles in Quebec, sought to take advantage of drinks, describing her product as “the first drinking bubble tea made of real tea and a unique fruit juice pearl,” according to what I mentioned. Official website. The brand was born after “conducting several parts of research around the product and its origin.”
Buba obtained criticism online when its founders, Sebastian Viget and Jess Fernite, appeared on a Canadian TV program called “Dragon’s Den”, looking for a million dollars for 18 % of the company. Frenette Tea Bubble described it as a “modern, sugar drink” and he called for drinking alcohol “they never make sure of its content.” FISET continued, saying that Bobba “is about this beloved drink into a comfortable, healthy and ready -made experience” with “three simple ingredients”: high -quality tea, fruit juice and fruit juice pearls.
The Canadian actor born in China faced Simo Leo, who appeared “the first celebrity dragon” in the exhibition, which is accused of culturally interesting bubble tea. “There is an issue in taking something very special in his identity and quotes who made it better,” Liu said in the episode.
CBCGEM These works packed tea in bottles heading to Dragon Simu Liu and the rest of Dragons (📺: Dragons’ den) #Dragonsden #Simuliu ♬ Original Voice – CBC GEM
He added: “I do not just feel that this does not happen here, but I will work to raise the business that benefits from something that feels faults on cultural heritage.”
Bobba stadium clips have made social media tours, which sparked a conversation about the cultural cost to customize cooking and improvement. The issue is not the development of food – in fact, food aims to progress as our culture, environment and societies also change quickly. Instead, it indicates that a long -term cultural food element is relatively unknown without honoring its deep origin or history. What is food when it is stripped of its traditions, heritage and individual? It is just a commodity – a tool for comfort and profit.
“The essence of food culture is adapting to new environments, new tastes, new people, and new components – these exchanges are not always peaceful or useful for both parties,” Jenny Dorsi, chefs, food journalist and the founder of non -profit studio ATAO, Written in Block 2020 to eat.
“Barbacoa has changed over time to include beef as a common option for protein, and the random mail is now a popular essential element in Hawaii, and so on-but ignored history in search of” ability “only leads to the establishment of the dynamics of the distorted power that lasts this day.”
Dorshi was writing in the context of fast restaurants that were chosen with “modern” foodstuffs that were manually chosen from the specific food, and they marketed them in ways that can be digested and benefited from subsequent monetary gains without credit in actual sources. There is Chipotle and “Barbacoa”, which fails to represent the original BarBacoa technology so far. “It adds a marketable swab from the outside [the chain’s] List, “For every Dressi. There is only” Asian “chicken salad, which surpasses a mysterious regional mark in its name because it includes ingredients such as toast, freezing, freezing, freezing, and trader. Trader giotto. After a seam at the country levelBut in the end he chose not to do anything. (“We want to be clear: We disagree that any of these stickers is racist.”
“It is easy to reject these collective events as a secondary result of capitalism, to make excuses for medium managers who are not ready to risk their necks to decline.” “But food has always been firmly firmly in Western colonialism, imperialism, and enslavement, and continues to form public opinion (and change).
“The way we allow these national and international chains to address a food culture implicitly respect (or not) for the people who represent these foods-and with this support, food novels intended for white can occur.”
The spread of such volatile novels only normalized the conquest and claiming various foods. When there was a quick service, fast food restaurants were safely abandoning them, as small companies have now been encouraged.
Earlier this year, BodaThe Matcha paste, which was launched on Kickstarter, received a violent reaction on the Internet after its founder, Mujtaba Waseem, urged people to invest in his company.
“Let’s be Matcha, but we do not need any of these nonsense,” said Waseem in a video that has been deleted now. The so -called “foolishness” was referring to the traditional summer Japanese tools to make the Match, including Shasin, or the bamboo, and Xuan, and the ceramic tea bowl used to whisk the Matha powder.
“Most of Macha is a fraud. Let me explain,” continued. “Most of the old Macha, integrated and made in China. What if I told you that there is a better way?”
Waseem explained that Matcha Poda comes in a pressure paste coordination, which is easy to mix and enjoy from the traditional crushed Matcha. “Get rid of the blocks and try Boda,” he said.
After receiving a flood from the comments criticism Poda’s bad marketing, lack of authenticity (MATCA Yamasan Kyoto Uji’s Pure Matcha PasteIt is already) I apologize But he defended his product, saying he was here to stay.
“I am honestly, frankly, I did not mean to refuse or hit Japanese tea traditions or culture,” he said. “I was talking about the meaningless oxidized Matchi powder, but I completely turn that it has come out in a very wrong way. I chose the wrong words and really apologize for it.” Wassim also addressed his comments on China, saying that his research found that “most of the Japanese Matching is more than the Chinese (MATCHA itself that originated in China during the Tang Dynasty but was revised in Japan).
Poda and Bobba are not only examples but lessons on how foods are not adopted and marketed from other backgrounds. This does not mean that food and enjoy it must be restricted. Instead, it should be fully adopted, taking into account the sources, traditions and complications that make some foods unique.
Food does not need re -innovation – it needs reverence.
