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Simon & Schuster
May 2015
On Sale: May 5, 2015
288 pages
ISBN: 1476724210
EAN: 9781476724218
Kindle: B00LD1RWVK
Hardcover / e-Book
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Non-Fiction Cooking / Food
A lively and important 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. In The Dorito Effect, Mark Schatzker shows us how our
approach to the nation’s number one public health crisis has
gotten it wrong. The epidemics of obesity, heart disease,
and diabetes are not tied to the overabundance of fat or
carbs or any other specific nutrient. Instead, we have been
led astray by the growing divide between flavor—the tastes
we crave—and the underlying nutrition. Since the late 1940s, we have been slowly leeching flavor
out of the food we grow. Those perfectly round, red tomatoes
that grace our supermarket aisles today are mostly water,
and the big breasted chickens on our dinner plates grow
three times faster than they used to, leaving them dry and
tasteless. Simultaneously, we have taken great leaps forward
in technology, allowing us to produce in the lab the very
flavors that are being lost on the farm. Thanks to this
largely invisible epidemic, seemingly healthy food is
becoming more like junk food: highly craveable but
nutritionally empty. We have unknowingly interfered with an
ancient chemical language—flavor—that evolved to guide our
nutrition, not destroy it. 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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