The Dorito Effect — The Surprising Truth About Food and Flavor

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News Story Source: https://www.lewrockwell.com
In his book "" award-winning journalist and author, Mark Schatzker, investigates the introduction of flavor into the industrialized food supply. An investigative journalist by profession, Schatzker's curiosity about flavor led him to eventually write two books addressing this issue. The first, "St" was, as the title implies, about steak.

"I got deep into the science of flavor [and] the science of how we perceive flavor. But I also [asked a] question that we rarely ask, which is 'Why does food have flavor?' We think it's all very simple. We take for granted of the fact that apples taste like apples and steak tastes like steak. But then when you start to get inside it, it becomes very interesting," he says.

"I would visit a ranch and there would be a field of pregnant cows and a field of steers. The rancher would say, 'Oh, the pregnant cows are in a field of clover because they need a lot of protein [when] they're preg
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