Twinkie, Deconstructed

Twinkie, Deconstructed

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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.
Info

ISBN: 9780452289284

Published Date: March 1, 2008

Publisher: Plume Books

Language: English

Page Count: 282

Size: 7.76" l x 5.02" w x 0.63"