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The Dorito Effect: The Surprising New Truth About Food and Flavor, by Mark Schatzker
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Review
"Illuminating and radical." (The New York Times Book Review)“Mark Schatzker’s book comes at a time when healthful eating and sustainability are increasingly on everyone’s minds. The Dorito Effect is a quick, engaging read that examines the essential role that flavor plays in the way we eat today. As a chef, I know that people want to eat delicious food, but Schatzker goes further and investigates how we engage with flavor to address the growing health crisis.” (Daniel Boulud, Chef/Owner, The Dinex Group)“Mark Schatzker has done something monumental in The Dorito Effect, he explained how the American food industry has interfered with our body's conversation with itself. The use of flavor to change this conversation is one of the major reasons for the decline in the American diet leading to major health issues. The Dorito Effect is one of the most important health and food books I have read.” (David B. Agus, M.D., author of The End of Illness and A Short Guide to a Long Life)“In The Dorito Effect Mark Schatzker explores a novel - and to my mind, key – theory to explain our increasing consumption of the low-quality food that is undermining health. Modern food production has made much of what we eat flavorless, and a multibillion dollar flavor industry has stepped in to fool our senses, leaving us unsatisfied and craving more and more. I strongly agree with his advice to go back to eating real food.” (Dr. Andrew Weil, M.D. New York Times bestselling author of Healthy Aging)"I don't know when this much science has been this fun to read. Brilliant." (Joel Salatin, author of Folks, This Ain't Normal and farmer at Polyface Farm)"After decades of conflict over sugar, carbs and fat, this extremely well researched book journeys to the heart of the food problem—flavor—and delivers the perfect solution." (Dr. Richard Bazinet, Department of Nutritional Sciences, University of Toronto)"If you want to understand why the future of healthy eating is delicious eating, read this book." (Howard Moskowitz, inventor of Prego Extra Chunky Spaghetti Sauce and food industry legend)“Mark Schatzker knows food. He is dedicated to quality and is always looking for the best ingredients. This is an important book that tells us why good food is so essential for everyone.” (Bonnie Stern, bestselling author of HeartSmart Cooking for Family and Friends)"A sobering account of humanity’s attempt to overcome modern food blandness with flavor compounds, at the expense of nutritional integrity. Schatzker's engaging chronicle of how naturally occurring food flavor is as an evolutionary tuned sensory marker of nutritional value is bound to give consumers and scientists a new perspective on judging food quality and health effects." (Dr. Ameer Taha, Department of Food Science and Technology, UC Davis)"This book is important, possibly life altering for anyone who eats!! In The Dorito Effect, Schatzker gets to the heart of where our relationship with food has gone wrong. Through lively storytelling and proficiency he points out the many issues we are facing and that the solution is right in front of us." (Jonathan Gushue, Principal, Gushue Hospitality Inc.)
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About the Author
Mark Schatzker is an award-winning writer based in Toronto. He is a radio columnist for the Canadian Broadcast Corporation and a frequent contributor to the Globe and Mail, Condé Nast Traveler, and Bloomberg Pursuits. He is the author of The Dorito Effect: The Surprising New Truth About Food and Flavor and Steak: One Man’s Search for the World’s Tastiest Piece of Beef.
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Product details
Paperback: 272 pages
Publisher: Simon & Schuster; Reprint edition (March 15, 2016)
Language: English
ISBN-10: 9781476724232
ISBN-13: 978-1476724232
ASIN: 1476724237
Product Dimensions:
5.5 x 0.7 x 8.4 inches
Shipping Weight: 8.5 ounces (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
194 customer reviews
Amazon Best Sellers Rank:
#43,462 in Books (See Top 100 in Books)
This is a great book, it will open your eyes to what has been happening to our food and why so many people are obese.
Incredible new insights into how we interact with food. As a physician this will help me explain to my patient's why they have problems with their appetite and why appetite so often fails to guide them to good food choices. This book helps us to understand the importance of the flavor of food and how it is natures way of "labeling" what we eat. The addition of flavorings to processed food is a form of false labeling. When there is a disconnect between flavor and nutrition we have metabolic "vertigo". The information from our senses does not correlate with the nutrients that we are absorbing and a subconscious confusion results. We keep on eating and eating and as a result developed the manifestations of metabolic syndrome.This will definitely clarify the way we think about food.
This book was absolutely fascinating! The author's impressive research is enough to cause a paradigm shift, if people are only willing to pick up this important read. The facts are shocking, and yet make so much sense. It's no wonder the population of the United States is stuck in a dieting rut. Mr. Schatzker allows us to understand the ramifications of over-processing and flavoring food, and how it has fundamentally changed the way our food is produced and consumed, in this nightmarish cycle. After many years of "faking it", our bodies are confused, and our food supply is heavily depleted of nutrients.I highly recommend this to any and all who want to understand the sad state of our food supply and production, and what can be done about it. It's important for not only our own, but our descendants' well-being.
I had originally heard the story behind the title and that was inspiring enough that I was curious to read more. Expecting to read some novel anecdotes about how some popular foods came to be, I was then blown away by the depth and breadth of research. Almost felt like being awoken from The Matrix as you got deeper into the chapters. Very eye opening, and to some extent paradigm shifting. I would like to say that at the end of it that it leaves you feeling with this great feeling of "Ah ha!", as if you had just learned some great and noble wisdom. But instead it feels like finding out that someone has been lying to you. So you are glad you know the truth, but deep down inside you are little upset that someone could have mislead you to begin with.Great book, once I got started I literally sat down and kept reading until I finished it in one day. Highly recommended.
Mark Schatzker's recent history of food is fascinating and pertinent. His journalistic treatment avoids the accusatory/conspiratorial tone of "Grain Brain" or "Wheat Belly" or proselytizing or overly thematic bent of some diet/health books. I recommend this book to my patients several times a day (if they enjoy books, otherwise I recommend "Always Hungry?" for those who want more specific direction on how to eat).In its way, this book is on a par with "A Brief History of Time" by Stephen Hawking!!
Are humans food zombies or do they possess innate wisdom convening which foods are good for them? The author contends the later is true and that we have had our taste buds corrupted by artificial flavors. Most captivating, well researched and written book. Hard to put down. He is the consummate story teller with the facts to back up his narratives. Just like the drug companies, the industrialized food giants are concerned about money. If they destroy our health, big deal! A must read book. Truth truly id stringer than fiction.
This book changed my life. I will never look at "natural flavors" the same way again. I thought I wouldn't learn much from this book after reading Salt Sugar Fat, Fast Food Nation, Folks This Ain't Normal, and a bunch of books by Michael Pollan. I was wrong and I am really glad I read this book.
An excellent read about the history of flavor through sheer nutrition and it's gradual disappearance from modern food. Even better is that it's not accusatory or attacking corporations—it merely alerts us to what we're missing, why, and how we might go about regaining it.
This book describes where the taste of our food has gone over the past 50 years and it is truthful and not pretty. I have noticed over the past decade that fruit especially has lost its appeal for me and now I know why. Even though I did not understand all the chemicals he listed, the author really did a great job of researching. I would recommend the book for those who are interested in knowing what happened to the flavor of our food and why it is so bland.
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