Mark Schatzker
Autor de The Dorito Effect: The Surprising New Truth About Food and Flavor
Sobre El Autor
Mark Schatzker is an award-winning food journalist and the author of Steak: One Mans Search for the World's Tastiest Piece of Beef His work has appeared in The New York Times, The Wall Street Journal, Conde Nast Traveler, and Best American Travel Writing. Schatzker is also a field reporter for The mostrar más Dr. Oz Show and a radio columnist for the Canadian Broadcasting Corporation. mostrar menos
Obras de Mark Schatzker
Steak 2 copias
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Etiquetado
Conocimiento común
- Género
- male
- País (para mapa)
- Canada
- Lugares de residencia
- Toronto, Ontario, Canada
- Biografía breve
- Mark Schatzker is an award-winning writer based in Toronto. He is a writer-in-residence at the Modern Diet and Physiology Research Center at Yale University, and a frequent contributor to The Globe and Mail (Toronto), 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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This is a fascinating look at food production in this country since the 1950s and how “natural” and artificial flavors play a role in our shared agricultural history. These added flavors are tricking our brains into eating foods with poor nutritional values & disappointing blandness. Engagingly written and eye-opening!
This book has a nice balance between our perception of foods such as in taste and other senses with the science behind food genetics and our physiologic response to food. I was surprised to learn about the "dilution effect" and inborn nutritional wisdom." And there's so much yet to learn. I now have an appreciation for "heirloom tomatoes."
Interesting research and engagingly written.
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Estadísticas
- Obras
- 4
- También por
- 1
- Miembros
- 464
- Popularidad
- #53,001
- Valoración
- 4.1
- Reseñas
- 28
- ISBNs
- 23
It is a fast, easy read with quite a few startling facts and insights.
The biggest take-away is the nutritional mismatch between the food we eat, and what our brain requires to function optimally.
Key chapters: chapter 7, 8; summary: chapter 11