The Dorito Effect: The Surprising New Truth About Food and Flavor
A lively and important argument from an award-winning journalist proving that the key to reversing America’s health crisis lies in the overlooked link between nutrition and flavor.In The Dorito Effect, Mark Schatzker shows us how our approach to the nation’s number one public health crisis has... show more
A lively and important argument from an award-winning journalist proving that the key to reversing America’s health crisis lies in the overlooked link between nutrition and flavor.In The Dorito Effect, Mark Schatzker shows us how our approach to the nation’s number one public health crisis has gotten it wrong. The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs or any other specific nutrient. Instead, we have been led astray by the growing divide between flavor—the tastes we crave—and the underlying nutrition. Since the late 1940s, we have been slowly leeching flavor out of the food we grow. Those perfectly round, red tomatoes that grace our supermarket aisles today are mostly water, and the big breasted chickens on our dinner plates grow three times faster than they used to, leaving them dry and tasteless. Simultaneously, we have taken great leaps forward in technology, allowing us to produce in the lab the very flavors that are being lost on the farm. Thanks to this largely invisible epidemic, seemingly healthy food is becoming more like junk food: highly craveable but nutritionally empty. We have unknowingly interfered with an ancient chemical language—flavor—that evolved to guide our nutrition, not destroy it. With in-depth historical and scientific research, The Dorito Effect casts the food crisis in a fascinating new light, weaving an enthralling tale of how we got to this point and where we are headed. We’ve been telling ourselves that our addiction to flavor is the problem, but it is actually the solution. We are on the cusp of a new revolution in agriculture that will allow us to eat healthier and live longer by enjoying flavor the way nature intended.
Publish date: 2015-05-05
Publisher: Simon & Schuster
Pages no: 272
Edition language: English
4.5 starsThis book is all about modern food so if that isn't what you're wanting to learn about you'll probably be bored. I just happened to pick it up anyway, even though I wasn't looking for it. I really got into it. It has tons of helpful information and stuff I had no idea about. It definite...
The author provides a three point summary of his book close to the end: Humans are flavor seeking animals. The pleasure provided by food, which we experience as flavor, is so powerful that only the most strong-willed among us can resist it. In nature, there is an intimate connection between flav...
The information in the book is probably not going to be too shocking for anyone who takes an interest in what goes into our food, why flavors are the way they are, and why processed foods are bad. Author Schatzker takes the reader though histories, experiments and stories of how and why we have chan...
Opps. Library book got returned before I could write a review and my bookmarks are lost so I don't have all my bookmarked notes. Review from memory. The Dorito Effect is an interesting take on food, nutrition and our love of eating things we shouldn't. The premise that fresh food has been eng...