The Dorito Effect: The Surprising New Truth About Food and Flavor Cover
Podcast Mentions

The Dorito Effect The Surprising New Truth About Food and Flavor

Mark Schatzker

The award-winning author of Steak argues that the key to reversing America's health crisis lies in the overlooked link between nutrition and flavor, explaining how technologically advanced but plentiful foods have been rendered less nutritious and taste-appealing.

Podcasts 3
Quotes 18
Stuff You Should Know

It was mentioned as having been discussed in a previous episode about junk food, as discussing corn and how it's grown.

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that was, um, discussed at length in the really great book, Dorito Effect by Mark Schatzker, which we talked about in our junk food episode.

— Episode: How Ultraprocessed Foods Work

Episode: How Ultraprocessed Foods Work

It was mentioned as having been discussed in a previous episode about junk food, as discussing corn and how it's grown.

"

that was, um, discussed at length in the really great book, Dorito Effect by Mark Schatzker, which we talked about in our junk food episode.

Episode: SYSK Distraction Playlist: The Amazing History of...

It was described as a really refreshing, approachable, and interesting book about the manufacturing of the food we eat today, and how it came to be.

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You have to read it.

It's about the food we eat today and just how incredibly manufactured it is.

But the really refreshing thing about it is that anybody can read this book. It's basically apolitical. It doesn't lay this at anybody's feet. It doesn't blame anybody. It doesn't suggest there's anything nefarious going on. It's just like here's our food right now. It's really interesting.

Really approachable, interesting book.

They don't even blame Big Dorito?

Episode: SYSK Distraction Playlist: The Amazing History of...

It was described as a really refreshing and approachable book that discussed the manufactured nature of modern food without assigning blame or using a political angle. It traced the origin of food standards back to the Dorito.

"

You have to read it.

It's about the food we eat today and just how incredibly manufactured it is.

But the really refreshing thing about it is that anybody can read this book. It's basically apolitical. It doesn't lay this at anybody's feet. It doesn't blame anybody. It doesn't suggest there's anything nefarious going on. It's just like here's our food right now.

Really approachable, interesting book.

But it's a really great book. Definitely worth reading.

Episode: How Ultraprocessed Foods Work

It was mentioned as a book previously discussed in a junk food episode, it likely delves into the factors behind the popularity and impact of ultra-processed foods.

"

was discussed at length in the really great book, Dorito Effect by Mark Schatzker, which we talked about in our junk food episode.

Episode: SYSK Distraction Playlist: The Amazing History of...

It was described as an approachable and interesting book about the history of food manufacturing processes, particularly how processed foods have become so commonplace and widely consumed.

"

You have to read it.

It's about the food we eat today and just how incredibly manufactured it is.

But the really refreshing thing about it is that anybody can read this book. It's basically apolitical. It doesn't lay this at anybody's feet. It doesn't blame anybody. It doesn't suggest there's anything nefarious going on. It's just like here's our food right now.

They don't even blame Big Dorito?

I mean, they basically trace the origin of our current food standards back to the invention of the Dorito, hence the name. But it's a really great book. Definitely worth reading.

Today, Explained

The author mentioned this book while discussing how industrial practices led to a degradation of flavor in American tomatoes compared to their original ancestors or those grown in places like Italy.

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I am the writer in residence at the Modern Diet and Physiology Research Center, which is based at McGill University. And I'm the author of three books, Steak, The Dorito Effect, and The End of Craving...

— Episode: Why (some) food tastes better abroad

Episode: Why (some) food tastes better abroad

The author mentioned this book while discussing how industrial practices led to a degradation of flavor in American tomatoes compared to their original ancestors or those grown in places like Italy.

"

I am the writer in residence at the Modern Diet and Physiology Research Center, which is based at McGill University. And I'm the author of three books, Steak, The Dorito Effect, and The End of Craving.

Note: The book recommendations on this page are discovered automatically from podcast transcripts, and may be incorrect or incomplete.