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The Dorito Effect

Have you ever wondered why those perfectly red tomatoes from the supermarket taste like tap water? And did a simple roast chicken always require half a pound of seasoning? It's no illusion. The flavor of the food we eat is changing, and has been for more than half a century. Tomatoes, chicken, strawberries -- everything we grow is bigger and cheaper, but blander than ever. At the same time, technology now lets us produce in the lab the very flavors that have been lost on the farm. And the result is that we have utterly transformed what, and how much, we eat. The solution is as novel as it is exhilarating. We are on the cusp of a new revolution in agriculture that promises better health and longer lives through the one thing we most desire: better tasting food. 

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Type: Books


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