The Dorito Effect: The Surprising New Truth About Food and Flavor
(eAudiobook)

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Average Rating
Published
Dreamscape Media, 2015.
ISBN
9781666590197
Status
Available Online

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Physical Description
8h 18m 0s
Format
eAudiobook
Language
English

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Citations

APA Citation, 7th Edition (style guide)

Mark Schatzker., Mark Schatzker|AUTHOR., & Chris Patton|READER. (2015). The Dorito Effect: The Surprising New Truth About Food and Flavor . Dreamscape Media.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Mark Schatzker, Mark Schatzker|AUTHOR and Chris Patton|READER. 2015. The Dorito Effect: The Surprising New Truth About Food and Flavor. Dreamscape Media.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Mark Schatzker, Mark Schatzker|AUTHOR and Chris Patton|READER. The Dorito Effect: The Surprising New Truth About Food and Flavor Dreamscape Media, 2015.

MLA Citation, 9th Edition (style guide)

Mark Schatzker, Mark Schatzker|AUTHOR, and Chris Patton|READER. The Dorito Effect: The Surprising New Truth About Food and Flavor Dreamscape Media, 2015.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work ID19926387-97db-0c5c-993b-e3eee4795f82-eng
Full titledorito effect the surprising new truth about food and flavor
Authorschatzker mark
Grouping Categorybook
Last Update2022-12-06 11:46:03AM
Last Indexed2022-12-06 11:46:29AM

Book Cover Information

Image Sourcesyndetics
First LoadedJun 9, 2022
Last UsedDec 7, 2022

Hoopla Extract Information

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    [synopsis] => 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. 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. 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.
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