The Dorito Effect: The Surprising New Truth About Food and Flavor Hardcover
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Top Customer Reviews
It's insanity to keep buying junk that needs chemicals to make it taste good. Support your local farmers who provide organic produce and ignore the mega corporations that focus on profit rather than quality.
An interesting side note is that as I was finishing this book I began to adjust my diet and within 2 weeks noticed that the Doritos and other chips I loved now taste off and actually tend to smell funny to me now. Had I not read the book I might have thought it something else but now I think my nose and tastebuds have reset somewhat and are more in tune with food. I can't really complain though I wonder if the Dorito Effect is also tastebud numbing and not only tastebud fooling.
Very interesting reading indeed .I am so happy I have my own " real" eggs and milk!!!
The flavorings industry is a giant you never heard of. They are not household brands (except for McCormick) but sell billions in flavorings to cover the fact that mass produced and industrially processed food has no taste. Food is becoming more like cigarettes, Schatzker says. All foods taste different, but underneath, they’re all processed dull, flat and nutritionless, if not downright harmful. Humans now eat like livestock.
The invention of gas chromatography has taken all the magic out of taste and aroma. We now have the ability to create or recreate pretty much any gustatory sensation possible, faking our way to variety, where spectacular taste once ruled. Fruits and vegetables are much blander, because we breed the goodness out when we breed for volume. Same with beef, chicken and pork; they are much fatter and blander than they used to be, and all require vast quantities of coatings, sauces and spices to make up for their lack of taste.
The middle third of the book is research into “nutritional wisdom”; plants and animals instinctively know what they need.Read more ›
Teddy-bear stuffing: great for cuddling but not so great for eating. Yet, in "Mastering the Art of French Cooking," Julia Child describes modern, unseasoned chicken as such. Mark Schatzker agrees, asserting that the food industry has robbed meat, dairy and produce of real flavour and replaced it with water and preservatives. In "The Dorito Effect," he hypothesizes that flavour influences not just taste but also health. As food technology evolves, humans have collectively gained weight; as flavour disappears, so does nutrition. We graze on refined sugars, inhale bagfuls of chips and still want more because our bodies lack necessary nutrients. Flavour thus proves essential to good food and good health.
Schatzker doesn't shy from graphic detail, explaining how factories feed live chickens into grinders, how the term "natural flavours" only indicates that a natural process like distillation performed flavour extraction and how delicious fruit cannot cause the same cravings as a two-bite brownie. And, like many before him, the author delves deep into the science of food and produces some dense writing about goats and plant secondary compounds.
However, though far from a light read, the writing contains enough cleverness and wit to make it highly enjoyable. Schatzker deftly balances hype with honesty about the plight of those trying to effect change and illustrates that we need to start paying attention to what we put in our bodies. He recognizes the difficulty of this task, noting that only the most well-to-do have the time and money to seek out the most flavourful food available, so he culminates his book in an appendix filled with practical tips on how to eat more flavourfully.
Schatzker ultimately empowers the consumer, noting that, “if there is money in real flavour, [Big Food] will give people real flavour,” Time to stop eating teddy-bear stuffing and start demanding more of our grocers.
Most recent customer reviews
Everyone one who is concerned about the food we eat should read this book, it is a real eye opener. I have recommended it to all my friends. I shop for food a lot differently now.Published 5 months ago by C. Salo
I think I am now part of "The Dorito Effect" movement. Great storytelling and packed with new information about food. Read morePublished 7 months ago by Amazon Customer
I had heard an interview with the author on CBC one day which is why I ordered it. The book makes so much sense to me; I've always been a little suspicious of all the additives we... Read morePublished 10 months ago by Amazon Customer
Worth reading at least twice. Wide ranging sources and really interesting insights.Published 10 months ago by D. TAYLOR-MUNRO