Wed, Nov-15-23, 07:13
How did I miss this book: The Dorito Effect
The Dorito Effect: The Surprising New Truth About Food and Flavor is from 2016.
I can't put it down. It explains so much. At the time I probably thought it was one of those about "taste scientists." And it is, but it's also muchmuch more.
It's close to a General Theory of Pyramids, or how we got here with our food. It wasn't just that artificial food crowded out the real. It was how, before then, our actual food was watered down. Nutritionally, and in actuality.
There's a whole chapter on how our chicken now tastes like dirt. And our produce has been watered down and lost half or more of its nutrients. And "flavors" injected into raw meat.
It simply makes me realize why all the fast food and restaurant fare are so elaborate and overspiced. And why this overlap is far greater than we think, especially at chains who have to be consistent, no matter who is throwing it into the microwave.
Essentially, they reconstitute things and heat them up and claim it's fresh-baked and made on premises. Which it is, but still misleading.
I've long refused to eat seedless watermelon because it has no flavor. Now, I suspect the better-tasting melon I've been finding has been enhanced. With natural flavor.
Because it's still not right. I will have to build a little straw green house and heirloom seeds and a deer fence to get what I want.