It appears that a lot more foods taste like chicken. Like rabbit. We see hopper in the store. Ask a clerk what it tastes like. “Just like chicken.”Then you see frogs legs, ask again. “Just like chicken.”We’ve heard veal described in chicken terms. Apparently, there’s a cut of pork out that is masquerading as a bird. Rattlesnake and even oysters, from the sea and the mountains, taste like you-know-what.
This is an excerpt from my new book, Organizational Psychology for Managers.
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