The Dorito Effect

The Dorito Effect: The Surprising New Truth about Food and Flavor, by Mark Schatzker, is a book about two detrimental trends in modern food culture. The pursuit of maximum monetary gain by means of increased yield and pest resistance has involved the neglect of flavor in the breeding process. On the other hand, to provide the flavor missing from industrialized food, food processors add flavors which fool the body into believing that it is receiving the necessary nutrients. The book was published in 2015 by Simon & Schuster.

External links

• The Dorito Effect: How our approach to food is killing its flavour—The Globe and Mail (April 28, 2015)
• The Dorito Effect, by Mark Schatzker—The New York Times (June 12, 2015)
• The Dorito Effect: The Surprising New Truth About Food and Flavor—Goodreads