Apologies to those who’ve seen this photo before, but if you’d created something like this, wouldn’t you want to put it up twice?
This is how butter was presented in the 1970s. It’s made from a block of firm butter, shaped using a special tool dipped in warm water. The only problem is that if you put this on the table with a pile of crackers, guests are reluctant to hack off the curls.
The reason I thought of this was an item in the news a few days ago. Apparently butter is back in favour after years when margarine was the preferred choice. Unilever, the makers of Flora, have reported poor sales of their product after they changed their recipe to make the spread lower fat. People didn’t like the new taste, calling it ‘oily’, ‘artificial’ or just ‘disgusting’. This is what happens when you try to come up with what is perceived as a healthier option. Low-fat biscuits often contain huge amounts of sugar; low-fat yogurts contain gelatin.
The resurgence of the popularity of butter is also due to TV programmes and the desire for more natural products. There may be another reason: it simply tastes hugely better.