Ep 44: The truth about becoming a YouTube food sensation and publishing How to Cook That with Ann Reardon
With more than four million subscribers on YouTube, Ann Reardon has learned a thing or two about how the internet's second biggest search engine works. She's also done a ton of food research and experiments which help us understand the way food works, how non-food elements affect our perception of food and looked at Covid's possible impact on our taste buds.
Ann is a certified food scientist, dietician and seasoned online content creator who’s on a mission to inform the public about falsehoods in the food industry. She's also the creator of the YouTube channel How To Cook That with over half a billion views. During the pandemic, she finally started on a long-awaited request by her fans…a cookbook. How To Cook That: Crazy Sweet Creations, has already shot to the top of Amazon's list.
Quotes From Episode
"There's actually been properly documented scientific studies where they look at changing different elements of the same meal and how that affects people's perception of it... It goes to show our perceptions of what we see visually plays a big impact into the flavour of what we eat and even things down to the weight of the cutlery."
“It’s important to educate, particularly the younger generation coming through, that you can’t believe everything you see. There are so many motivations and if money is a motivator behind it, you can guarantee that with algorithms being the thing that’s promoting or demoting stuff, it’s very easily gamed and truth is not a factor in that game.”
- How Ann went from obscurity to a YouTube superstar
- What drives her to keep producing video content
- Money and aesthetics vs. authenticity
- Watching viral videos at your own risk
- How genuine content creators deal with the challenges of modern algorithms
- How Covid vaccines are affecting taste buds
- What can food lovers expect from How To Cook That: Crazy Sweet Creations.
Ann Reardon’s cookbook:
How To Cook That: Crazy Sweet Creations
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