Today we talk to Mark Schatzker, the author of The Dorito Effect: The Surprising New Truth About Food and Flavor. Mark is a field reporter for The Dr. Oz Show as well as a radio columnist for the Canadian Broadcast Corporation and a frequent contributor to the Globe and Mail, Conde Nast Traveler, and Bloomberg Pursuits.
We discuss with Mark how food has become complicated. That is because human biology and nutrition are such a complex sciences with many different variables. Rather than focus on specific nutrients, Mark focuses on flavor in his book The Dorito Effect.
When it comes to our food, we all want flavor. Flavor in our food, however, is undergoing two trends. Whole foods, such as foods we get from farms, do not always have the flavor that they used to, as the heirloom quality has often been removed through generations of breeding and the industrialized nature of our food industry.
We also discuss with Mark how the food industry has mastered flavor technology. Flavor chemicals have changed what we call delicious and drive sales of product, as was the case with Doritos. The food industry is not in the business of making us healthy, it is a business of selling food. This is where the desire to produce more and the desire to get us to eat more have crossed.
You can learn more about Mark Schatzker, author of The Dorito Effect and Steak through Mark’s website (markschatzker.com). Also, his award-winning journalism has appeared in The New York Times, The Wall Street Journal and Best American Travel Writing.
Contact Mark Schatzker at: