The Dorito Effect

So, for the first bookshelf review of the year comes from a book that my girlfriend let me borrow. It’s an interesting read that explains why the palette of the human has changed since the early 1900’s. Pretty much anything that we eat today, has all been scientifically engineered by chemicals and the McCormick company. (ya know that company that makes all the seasoning in the grocery store? Well, they make just about every “natural flavor” on the planet)

Throughout the book the author explains his journey and findings for the flavor of food. Which is why chicken today tastes so bland without some seasoning. It’s all based on the food they are fed, how cheap and quick the chicken can grow. Then the good ole flavor companies can do their thing, make some chemicals and make all of our food taste better. Which at one point was an eye opener he explains why things will never taste as good as “….my grandmother or mother used to make…”, it’s because they don’t.

It was something that I never really thought about until that line, that made me realize the whole point of the book. Food just doesn’t taste the same as back then, and food today won’t taste the same in the future. So that’s where these flavorings come into play, and it all started with the concept for the Dorito.

Really interesting read if you are into the food/health/diet genre. Definitely recommend, and it’s an enjoyable book as you are making your dinners and walking down the aisle in the grocery store later this week.