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Fast Food: Advertisements vs. Reality

Fast Food: Advertisements vs. Reality


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Fast food never looks as good in real life

Yes, that's what a Big Mac actually looks like.

We eat with our eyes before our mouths, and that’s a fact that fast food companies certainly take advantage of. Every year, they spend millions in order to make their food items look as appetizing as possible in television and print ads, but in reality these food items look a whole lot different: plain, a little boring, and sometimes downright gross. We tracked down advertisement photos of five popular fast food items as well as their real-life counterparts, and even if you’ve eaten these food items before, you might be surprised by how big the difference is.

Big Mac: Ad


Two all-beef patties, special sauce, lettuce, cheese, pickles, and onions on a sesame seed bun.

Big Mac: Reality


It’s all the same ingredients, but something about it all just looks… not quite as appetizing.

Burger King Whopper: Ad


Look at that big, beautiful burger.

Burger King Whopper: Reality


Whoops! Never mind.

Hardee’s Monster Thickburger: Ad


Look at that delicious burger. Something so tempting would be hard to pass up…

Hardee’s Monster Thickburger: Reality


…Until you see what it actually looks like. 1,330 calories never looked so unappealing.

Pizza Hut Meat Lover’s Pizza: Ad


You can tell some real care was put into this fine-looking handmade pizza.

Pizza Hut Meat Lover’s Pizza: Reality


Is that supposed to be sausage?

In-N-Out Double Double: Ad


Now that’s what a double cheeseburger should look like.

In-N-Out Double Double: Reality


Oh, who are we kidding? That still looks delicious!


FoodMayhem

In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.

I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side recipes and techniques learned from my restaurant days restaurant reviews, food travel tips and a few other juicy bits along the way. Welcome to FoodMayhem!


FoodMayhem

In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.

I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side recipes and techniques learned from my restaurant days restaurant reviews, food travel tips and a few other juicy bits along the way. Welcome to FoodMayhem!


FoodMayhem

In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.

I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side recipes and techniques learned from my restaurant days restaurant reviews, food travel tips and a few other juicy bits along the way. Welcome to FoodMayhem!


FoodMayhem

In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.

I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side recipes and techniques learned from my restaurant days restaurant reviews, food travel tips and a few other juicy bits along the way. Welcome to FoodMayhem!


FoodMayhem

In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.

I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side recipes and techniques learned from my restaurant days restaurant reviews, food travel tips and a few other juicy bits along the way. Welcome to FoodMayhem!


FoodMayhem

In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.

I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side recipes and techniques learned from my restaurant days restaurant reviews, food travel tips and a few other juicy bits along the way. Welcome to FoodMayhem!


FoodMayhem

In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.

I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side recipes and techniques learned from my restaurant days restaurant reviews, food travel tips and a few other juicy bits along the way. Welcome to FoodMayhem!


FoodMayhem

In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.

I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side recipes and techniques learned from my restaurant days restaurant reviews, food travel tips and a few other juicy bits along the way. Welcome to FoodMayhem!


FoodMayhem

In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.

I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side recipes and techniques learned from my restaurant days restaurant reviews, food travel tips and a few other juicy bits along the way. Welcome to FoodMayhem!


FoodMayhem

In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.

I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side recipes and techniques learned from my restaurant days restaurant reviews, food travel tips and a few other juicy bits along the way. Welcome to FoodMayhem!