The Dorito Effect: The Surprising New Truth About Food and FlavorSimon and Schuster, 5 พ.ค. 2015 - 272 หน้า 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. |
จากด้านในหนังสือ
ผลการค้นหา 1 - 5 จาก 33
หน้า 19
... Poultry Ranch. The chicken beneath the shrink-wrap packaging had longer legs, a smaller breast, and yellower skin than regular chickens, and on the back appeared two words the woman, who was in her seventies, would not have seen in a ...
... Poultry Ranch. The chicken beneath the shrink-wrap packaging had longer legs, a smaller breast, and yellower skin than regular chickens, and on the back appeared two words the woman, who was in her seventies, would not have seen in a ...
หน้า 20
... poultry buff named Frank Reese, whom she'd never met or spoken to before. As the tears flowed, she said, “I just wanted to call and thank you so much,” and she shared memories of eating chicken on a farm as a little girl. When they hung ...
... poultry buff named Frank Reese, whom she'd never met or spoken to before. As the tears flowed, she said, “I just wanted to call and thank you so much,” and she shared memories of eating chicken on a farm as a little girl. When they hung ...
หน้า 21
... poultry research director with A&P Food Stores, one of the largest grocery chains of the time. For anyone in the chicken business, the late 1940s was the best of times, but also the worst of times. World War II, which had just ended ...
... poultry research director with A&P Food Stores, one of the largest grocery chains of the time. For anyone in the chicken business, the late 1940s was the best of times, but also the worst of times. World War II, which had just ended ...
หน้า 23
... 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 the unmistakable signs of poultry genius. When Siegel won Connecticut Poultry Boy of the ...
... 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 the unmistakable signs of poultry genius. When Siegel won Connecticut Poultry Boy of the ...
หน้า 24
... Poultry Industry Hall of Fame but the International Poultry Hall of Fame as well. Pretty good for a guy who played hooky. The Chicken of Tomorrow contest never really ended. Siegel dedicated his academic career to exploring how chickens ...
... Poultry Industry Hall of Fame but the International Poultry Hall of Fame as well. Pretty good for a guy who played hooky. The Chicken of Tomorrow contest never really ended. Siegel dedicated his academic career to exploring how chickens ...
เนื้อหา
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 |
ฉบับอื่นๆ - ดูทั้งหมด
The Dorito Effect: The Surprising New Truth About Food and Flavor Mark Schatzker ชมบางส่วนของหนังสือ - 2016 |
The Dorito Effect: The Surprising New Truth About Food and Flavor Mark Schatzker ชมบางส่วนของหนังสือ - 2015 |
The Dorito Effect: The Surprising New Truth About Food and Flavor Mark Schatzker ชมบางส่วนของหนังสือ - 2015 |
คำและวลีที่พบบ่อย
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