The Dorito Effect

The Surprising New Truth About Food and Flavor (2015.5)


关于本书 About the book

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.

本书金句 Key insights

● Ever since the Second World War, all developments in farming practices have been aimed at achieving maximum yield at the expense of taste.

● The process of gas chromatography has made it possible to take any substance or food, and to separate, analyze and reproduce its aroma.

● The tongue certainly plays a role but it only picks up basic tastes like sweet, salty and sour. The tiny receptors in our nasal cavity, on the other hand, can pick up and differentiate over a trillion unique aromas.

● To prevent that from happening to us despite bad nutrition, the food industry has come up with things like fortified flour and enriched vitamin water, and puts these micronutrients in places they aren’t normally found.