Nowadays on Google, thoughtfully sifting through the options in search of something real amid the sheer weight of insulting dross has been relegated to the vapors, because AI gives you the summary right up front (whether it is accurate, or not).
Customarily I push past AI and commence my merry daily regimen of zapping misinformation as though physically inhabiting a 40-year old Asteroids universe, blocking irrelevant advertisements and idiotic suggestions, and doing my normal Diogenes routine.
However, today I’ll make an exception. I searched “post-literate little treat culture,” and AI explained it like this:
The phrase “post-literate little treat culture” suggests a societal shift where reliance on reading and writing decreases, and instant gratification through short, visually appealing content (like “little treats”) becomes more prevalent. This “post-literate” aspect implies a move away from traditional methods of information and knowledge dissemination towards a focus on immediate, sensory experiences.
My search was occasioned by the arrival of a typically breathless e-mail.
Psychology & Economics of Donuts & Ice Cream
Hi Roger,
Just following up on my note about the rise of the “little treat” economy and how it’s reshaping the QSR space. (We have) a unique perspective on this section of the economy rooted in neuroscience, economics and real-world restaurant data.
Let me know if you’d be interested in connecting with (us) to chat about:
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- Why donuts, ice cream and specialty drinks have become such revenue drivers
- How operators can use data to design menus that tap into emotional spending patterns
- What it takes to build a standout “little treat” experience within a larger restaurant concept
Happy to coordinate timing if you’d like to speak with (us).
No, not really; as I directed this communication into yonder trash bin, it occurred to me that I’m lamentably uninformed about “little treat” culture, hence my Google search. Worthwhile results start here, with #CondimentTok (that crackling sound you hear is my joints barking during mid-cringe).
Cool condiments: ‘little treat culture’ leading to boom in preserves and sauces, by Anna Berrill (The Guardian)
Social media, and specifically #CondimentTok, is fueling the trend, with users detailing recent sauce, chutney and pickle hauls and clever ways to put near-empty jars featuring eye-catching illustrations and punchy logos to use. Brooklyn Beckham’s Cloud23 hot sauce, which comes in a glass bottle featuring kissing cherubim, has been compared to luxury perfume packaging.
