Mark Schatzker

Författare till The Dorito Effect: The Surprising New Truth About Food and Flavor

4+ verk 463 medlemmar 27 recensioner

Om författaren

Mark Schatzker is an award-winning food journalist and the author of Steak: One Mans Search for the World's Tastiest Piece of Beef His work has appeared in The New York Times, The Wall Street Journal, Conde Nast Traveler, and Best American Travel Writing. Schatzker is also a field reporter for The visa mer Dr. Oz Show and a radio columnist for the Canadian Broadcasting Corporation. visa färre

Verk av Mark Schatzker

Populära Nyliga

The Dorito Effect: The Surprising New Truth About Food and Flavor (2015) 325 exemplar

Steak: One Man's Search for the World's Tastiest Piece of Beef (2010) 95 exemplar

The End of Craving: Recovering the Lost Wisdom of Eating Well (2021) 41 exemplar

Steak 2 exemplar

Verksförteckning

Associerade verk

The Best American Travel Writing 2009 (2009) — Bidragsgivare — 124 exemplar

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Allmänna fakta

Kön: male
Land (för karta): Canada
Bostadsorter: Toronto, Ontario, Canada
Kort biografi: Mark Schatzker is an award-winning writer based in Toronto. He is a writer-in-residence at the Modern Diet and Physiology Research Center at Yale University, and a frequent contributor to The Globe and Mail (Toronto), Condé Nast Traveler, and Bloomberg Pursuits. He is the author of The Dorito Effect: The Surprising New Truth about Food and Flavor and Steak: One Man’s Search for the World’s Tastiest Piece of Beef.

Medlemmar

Recensioner

The Dorito Effect: The Surprising New Truth About… av Mark Schatzker

This is a fascinating look at food production in this country since the 1950s and how “natural” and artificial flavors play a role in our shared agricultural history. These added flavors are tricking our brains into eating foods with poor nutritional values & disappointing blandness. Engagingly written and eye-opening!

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Tanya-dogearedcopy | 22 andra recensioner | Feb 2, 2024 |

The Dorito Effect: The Surprising New Truth About… av Mark Schatzker

This book has a nice balance between our perception of foods such as in taste and other senses with the science behind food genetics and our physiologic response to food. I was surprised to learn about the "dilution effect" and inborn nutritional wisdom." And there's so much yet to learn. I now have an appreciation for "heirloom tomatoes."

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Kimberlyhi | 22 andra recensioner | Apr 15, 2023 |