You are what you eat. But do you really know what you’re eating?
This fascinating book tells the story of America’s and the world’s love of fast food, from its origins in 1950s southern California to the global success of a few burger and fried chicken bars. Its author, Eric Schlosser, visits the labs where scientists recreate the smell and taste of everything – from cooked meat to fresh strawberries; explains exactly where the meat comes from and just why the fries taste so good ; and looks at the way the fast food industry is transforming our diet, our landscape, economy, workforce and culture.
Both funny and terrifying, ‘Fast Food nation’ will make you think. It might even make you realize you don’t want that burger after all.
Over the past three decades, an industry that began with a handful of hot dog and hamburger stands in southern California has spread to almost every corner of the globe. Fast food is now served at most food outlets from cafeterias at football stadiums, airports, zoos, schools and uiversities to cruise ships, trains and aeroplanes, supermarkets, petrol stations and even hospital canteens. Americans now spend more money on fast food - $110b last year-that they do on higher education. They spend more on fast food than on movies, books, magazines, newspapers, videos and recorded music-combined.
A. Fast food tastes nice, but do you know that all of the flavours you can taste in your favourite chips, burgers or milk shakes are unnatural? Scientists make them in big laboratories. One of these places is the IFF . The IFF has a number of labs. The snack lab is responsible for the flavour of crisps, breakfast cereals and pet food. The sweets lab works on the flavours for ice cream, biscuits, chocolates and toothpastes. The drinks lab invents flavours for popular soft drinks such as ‘all-natural’juice drinks. The scientists make these aromas in a very simple way – they just mix chemicals!
B. These scientists are called ‘flavourits’ and they are an elite group who use their knowledge of biology , psychology, physiology and organic chemistry to create new smells and flavours. Their job is to make sure customers will want to look at and eat their food. The only problem is that each flavour is made from about fifty different chemicals. Here are just a few examples: amyl acetate, anethol, butyric acid, cognad essential oil and diacetyl.
C. Flavourists are very inventive – when they cannot produce the right chemicals, they use the bodies of dead insects. One of them is Dactylopius coccus, a small insect found in Peru and the Canary Islands. The insect eats red cactus berries which give the scientists a red pigment called carmine. The scientists need 70000 of these insects to produce half a kilo of carmine. You have ptobably tasted this ‘ lovely’ flavour if you eat fast food. So next time you want to eat fast food bacause it tastes and smells so great, just think how hard someone has worked to make you enjoy you meal.
Troche probowalam:
The book is about food.Its author is Eric Schlosser.
An industry that began with a handful of hot dog and hamburger, spread around the world.Fast food is now served at most food outles. In America, more and more people spend money on fast food. Much free time spedzan people in places with fast food.
Fast food is unhealthy. There is a laboratory which is responsible for taste
of crisps, breakfast cereals and pet food.
These scientists are called ‘flavourits’ , because they are responsible for new flavors and fragrances.flavour is made from about fifty different chemicals.They use the bodies of dead insects when they cannot produce the right chemicals.One of them is Dactylopius coccus.In order to do fast food, people need to really work a lot
Chcialambym aby sprawdzic, dopisac cos..:)