Mark Schatzker is a freelance writer, radio columnist for the Canadian Broadcast Corporation, and author who writes about food, flavor, and nutrition. His 2016 book The Dorito Effect: The Surprising New Truth About Food and Flavor, describes a food industry interested in quantity, shelf-life, and disease resistance to the exclusion of flavor and nutrition. The consequences of this may be further-reaching than you think. The interview has been condensed and edited.
Art Keller: I have to say, your book made me look at our supermarket aisles in a whole new way. What inspired you to write The Dorito Effect?
Mark Schatzker: You know, the main thing was really curiosity. Prior to writing The Dorito Effect, I’d written a book about steak. A book that was a lot of fun to write, but a book that made me notice a few things and made me ask a few interesting questions. What I noticed was that the vast, vast majority of beef that the world consumes today is much blander than it used to be. We cook …
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