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. |
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... growing health crisis.” —Daniel Boulud, chef/owner, The Dinex Group “Mark Schatzker has done something monumental in The Dorito Effect: he explained how the American food industry has interfered with the body's conversation with itself ...
... growing health crisis.” —Daniel Boulud, chef/owner, The Dinex Group “Mark Schatzker has done something monumental in The Dorito Effect: he explained how the American food industry has interfered with the body's conversation with itself ...
˹éÒ 8
... grown-ups. Once upon a time, we ate to sustain ourselves. Now food itself is toxic. What happened? SUGAR. That's the latest answer, anyway. As I write these words, sugar— or “white death,” as some have taken to calling it—is igniting ...
... grown-ups. Once upon a time, we ate to sustain ourselves. Now food itself is toxic. What happened? SUGAR. That's the latest answer, anyway. As I write these words, sugar— or “white death,” as some have taken to calling it—is igniting ...
˹éÒ 14
... growing nearly three times as much corn as it had thirty years earlier. There was more corn, but it tasted weaker, like a lesser version of itself. Corn was getting bland. So were potatoes. The same year Elmer Doolin started making ...
... growing nearly three times as much corn as it had thirty years earlier. There was more corn, but it tasted weaker, like a lesser version of itself. Corn was getting bland. So were potatoes. The same year Elmer Doolin started making ...
˹éÒ 23
... grow up to become one of the most important and prolific researchers in the history of poultry science, was fifteen years old in 1948. He lived on a thirty-two-acre farm near Vernon, Connecticut, where, from an early age, he displayed ...
... grow up to become one of the most important and prolific researchers in the history of poultry science, was fifteen years old in 1948. He lived on a thirty-two-acre farm near Vernon, Connecticut, where, from an early age, he displayed ...
˹éÒ 25
... grows in less than half the time, about thirty-five days, as the world's fastest chickens did in 1948. Somehow, the broiler of today manages to weigh a pound and a half more and, even more incredibly, gets to that weight on a third less ...
... grows in less than half the time, about thirty-five days, as the world's fastest chickens did in 1948. Somehow, the broiler of today manages to weigh a pound and a half more and, even more incredibly, gets to that weight on a third less ...
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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 |
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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 |
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