The Dorito Effect

In 'The Dorito Effect', Mark Schatzker examines the impact of industrialized food production on the flavor of food.

Since the 1940s, agricultural practices have resulted in larger, cheaper, but blander food.

Simultaneously, technological advancements have enabled the creation of artificial flavors to compensate for this loss.

Schatzker argues that this interference with the natural chemical language of flavor has led to increased consumption of low-quality, highly craveable but nutritionally empty foods, contributing to health crises such as obesity and related diseases.

The book suggests a return to eating real, flavorful food as a solution to these health issues.