The Dorito Effect: The Surprising New Truth About Food and Flavor

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Simon and Schuster, 5 .. 2015 - 272 ˹
A lively argument from an award-winning journalist proving that the key to reversing Americas health crisis lies in the overlooked link between nutrition and flavor: The Dorito Effect is one of the most important health and food books I have read (Dr. David B. Agus, New York Times bestselling author).

We are in the grip of a food crisis. Obesity has become a leading cause of preventable death, after only smoking. For nearly half a century weve been trying to pin the blame somewherefat, carbs, sugar, wheat, high-fructose corn syrup. But that search has been in vain, because the food problem thats killing us is not a nutrient problem. Its a behavioral problem, and its caused by the changing flavor of the food we eat.

Ever since the 1940s, with the rise of industrialized food production, we have been gradually leeching the taste out of what we grow. Simultaneously, we have taken great leaps forward in technology, creating a flavor industry, worth billions annually, in an attempt to put back the tastes weve engineered out of our food. The result is a national cuisine that increasingly resembles the paragon of flavor manipulation: Doritos. As foodall foodbecomes increasingly bland, we dress it up with calories and flavor chemicals to make it delicious again. We have rewired our palates and our brains, and the results are making us sick and killing us.

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. Weve 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.
 

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LibraryThing Review

Ԩóҡ  - ssimon2000 - www.librarything.com

Pretty interesting read about the surprising (or maybe not so surprising) things that go into our food. The basic premise is that farmers and business owners have conspired to make food a lot more ... ҹԴ繩Ѻ

LibraryThing Review

Ԩóҡ  - Kristelh - www.librarything.com

This book is so good (the audio is very good, read by Chris Patton, won an earphones award). This book is about food and it is very interesting and based on real research. I had to get the book ... ҹԴ繩Ѻ

ONE Things and Flavors
3
TWO Big Bland
19
THREE Big Flavor
41
FOUR Big People
67
FIVE The Wisdom of Flavor
87
SIX Bait and Switch
109
SEVEN Fried Chicken Saved My Life
135
EIGHT The Tomato of Tomorrow
165
NINE The Gospel According to Real Flavor
179
How to Live Long and Eat Flavorfully
201
Acknowledgments
207
Notes
223
Index
247
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շ辺

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Mark Schatzker is an award-winning writer based in Toronto. He is a radio columnist for the Canadian Broadcast Corporation and a frequent contributor to the Globe and Mail, Condé Nast Traveler, and Bloomberg Pursuits. He is the author of The Dorito Effect: The Surprising New Truth About Food and Flavor and Steak: One Mans Search for the Worlds Tastiest Piece of Beef.

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