My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated into What America Eats
ISBN 9781101213681 | 304 pages | 01 Mar 2007 | Plume | 18 - AND UP
Summary of Twinkie, Deconstructed Summary of Twinkie, Deconstructed Reviews for Twinkie, Deconstructed An Excerpt from Twinkie, Deconstructed
A pop-science journey into the surprising ingredients found in most common packaged foods“You will never read a label the same way again.”
Like most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he didn’t have a clue as to what most of the ingredients on the labels mean. So when his young daughter asked, “Daddy, what’s polysorbate 60?” he was at a loss—and determined to find out.
From the phosphate mines in Idaho to the oil fields in China, Twinkie, Deconstructed demystifies some of the most common processed food ingredients— where they come from, how they are made, how they are used—and why. Beginning at the source (hint: they’re often more closely linked to rock and petroleum than any of the four food groups), we follow each Twinkie ingredient through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder—all for the sake of creating a simple snack cake.
An insightful exploration of the modern food industry, if you’ve ever wondered what you’re eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter a food-grade equivalent of plaster of paris), this book is for you.
“[A] delightful romp through the food processing industry.”
“Everything you ever wanted to know about the ingredients in a Twinkie but were afraid to ask. . . . A fascinating global tale.”
—Andy Smith, editor in chief, Oxford Companion to Food and Drink in America
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