The Dorito Effect: The Surprising New Truth About Food and FlavorSimon and Schuster, 5 ¾.¤. 2015 - 272 ˹éÒ A lively 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: “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 we’ve been trying to pin the blame somewhere—fat, carbs, sugar, wheat, high-fructose corn syrup. But that search has been in vain, because the food problem that’s killing us is not a nutrient problem. It’s a behavioral problem, and it’s 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 we’ve engineered out of our food. The result is a national cuisine that increasingly resembles the paragon of flavor manipulation: Doritos. As food—all food—becomes 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. 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. |
¨Ò¡´éÒ¹ã¹Ë¹Ñ§Ê×Í
¼Å¡Òäé¹ËÒ 1 - 5 ¨Ò¡ 41
˹éÒ
... Cooking for Family and Friends “A sobering account of humanity's attempt to overcome modern food blandness with flavor compounds, at the expense of nutritional integrity. Schatzker's engaging chronicle of how naturally occurring food ...
... Cooking for Family and Friends “A sobering account of humanity's attempt to overcome modern food blandness with flavor compounds, at the expense of nutritional integrity. Schatzker's engaging chronicle of how naturally occurring food ...
˹éÒ 7
... cooking, tanned and then bled themselves to more fully mimic the caveman state, asked that the chef please prepare the omelet with no yolks, and attained the fat-burning metabolic nirvana known as ketosis. It has all been a terrible ...
... cooking, tanned and then bled themselves to more fully mimic the caveman state, asked that the chef please prepare the omelet with no yolks, and attained the fat-burning metabolic nirvana known as ketosis. It has all been a terrible ...
˹éÒ 13
... some of the same smoky, sweet notes as meat cooked slowly over hardwood. People who ate barbecue chips liked washing them down with soft drinks that tasted like 5P_Schatzker_Dorito_yc.indd 13 3/10/15 3:58 PM THE DORITO EFFECT 13.
... some of the same smoky, sweet notes as meat cooked slowly over hardwood. People who ate barbecue chips liked washing them down with soft drinks that tasted like 5P_Schatzker_Dorito_yc.indd 13 3/10/15 3:58 PM THE DORITO EFFECT 13.
˹éÒ 14
... than salted Doritos. And, unlike actual tacos, they didn't spoil, they were never overdone, they always tasted the same, they didn't need to be cooked, and they were cheap. 5P_Schatzker_Dorito_yc.indd 14 3/10/15 3:58 PM 14 MARK SCHATZKER.
... than salted Doritos. And, unlike actual tacos, they didn't spoil, they were never overdone, they always tasted the same, they didn't need to be cooked, and they were cheap. 5P_Schatzker_Dorito_yc.indd 14 3/10/15 3:58 PM 14 MARK SCHATZKER.
˹éÒ 15
... cooked, and they were cheap. A 13⁄4-ounce bag of original Taco Doritos sold for 15¢. The Dorito didn't just predict the ... cook, from scratch, at home. It's happening to blueberries, chicken breast, broccoli, and lettuce, even fennel ...
... cooked, and they were cheap. A 13⁄4-ounce bag of original Taco Doritos sold for 15¢. The Dorito didn't just predict the ... cook, from scratch, at home. It's happening to blueberries, chicken breast, broccoli, and lettuce, even fennel ...
à¹×éÍËÒ
3 | |
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 |
©ºÑºÍ×è¹æ - ´Ù·Ñé§ËÁ´
The Dorito Effect: The Surprising New Truth About Food and Flavor Mark Schatzker ªÁºÒ§Êèǹ¢Í§Ë¹Ñ§Ê×Í - 2016 |
The Dorito Effect: The Surprising New Truth About Food and Flavor Mark Schatzker ªÁºÒ§Êèǹ¢Í§Ë¹Ñ§Ê×Í - 2015 |
The Dorito Effect: The Surprising New Truth About Food and Flavor Mark Schatzker ªÁºÒ§Êèǹ¢Í§Ë¹Ñ§Ê×Í - 2015 |
¤ÓáÅÐÇÅÕ·Õ辺ºèÍÂ
acid actual Addiction American animals become began better body brain broiler called calories cause changed chemicals chicken chocolate comes compounds contains Cook corn Diet disease Dorito drinks early Effect experience extract farmers feed feel flavor four fruit gas chromatograph goats green grow hand happened human hundred ibuprofen important industry ingredients it’s Italy Journal kind Klee leaves less live look meat milk named natural never nutrients nutritional Obesity palate percent plant potato Poultry pounds preference problem produce protein Provenza rats reason receptors restaurant salt Science scientists secondary compounds sheep single smell soft drinks spices strawberries substance sugar sweet taste thing tomatoes took toxic turn vanilla variety vegetables vitamin wanted wasp week weight