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 6 - 10 จาก 83
หน้า 12
... it's unplugged. Why would Americans want Mexican “tortilla” chips, his colleagues wondered, when they already had perfectly good corn chips? They weren't even interested in trying one. Their instructions were clear: Do not pursue ...
... it's unplugged. Why would Americans want Mexican “tortilla” chips, his colleagues wondered, when they already had perfectly good corn chips? They weren't even interested in trying one. Their instructions were clear: Do not pursue ...
หน้า 15
... It's happening to blueberries, chicken breast, broccoli, and lettuce, even fennel. Everything is getting blander and ... its technicality, the food conversation has been strangely silent on the topic of flavor. Back in Arch West's day ...
... It's happening to blueberries, chicken breast, broccoli, and lettuce, even fennel. Everything is getting blander and ... its technicality, the food conversation has been strangely silent on the topic of flavor. Back in Arch West's day ...
หน้า 16
... It's by design. If you think of the human genome as an instruction manual with each bodily system having its own chapter, you will discover something quite unexpected. The thickest chapter is the one on flavor. Our ability to sense and ...
... It's by design. If you think of the human genome as an instruction manual with each bodily system having its own chapter, you will discover something quite unexpected. The thickest chapter is the one on flavor. Our ability to sense and ...
หน้า 25
... Its legs are so short and plump that chickens, which were once agile goose-steppers, now waddle, and its breasts are so broad and thick that modern chickens don't quite stand up straight. Today's raw chicken is the porn star of the meat ...
... Its legs are so short and plump that chickens, which were once agile goose-steppers, now waddle, and its breasts are so broad and thick that modern chickens don't quite stand up straight. Today's raw chicken is the porn star of the meat ...
หน้า 26
... its exotic name suggests, Siegel ate it in France. ONE OF the first signs there was a flavor problem with chicken ... It's pretty clear what was happening. Chicken was getting blander. It needed flavoring. Chicken was turning into ...
... its exotic name suggests, Siegel ate it in France. ONE OF the first signs there was a flavor problem with chicken ... It's pretty clear what was happening. Chicken was getting blander. It needed flavoring. Chicken was turning into ...
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
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