Twinkie, Deconstructed (edit title)

Shelfari edited the contributors of Twinkie, Deconstructed Wednesday, September 30 2009.

• Removed a contributor: : (Primary None)

Shelfari edited the contributors of Twinkie, Deconstructed Tuesday, September 15 2009.

• Added a contributor: Steve Ettlinger: (Primary Author)
• Added a contributor: : (Primary None)

Timothy Gray approved Kevin Durdle’s request to combine 7 books, including Twinkie, Deconstructed, Saturday, August 29 2009.

Timothy Gray approved Kevin Durdle’s request to change the title of Twinkie, Deconstructed Wednesday, August 12 2009.

Kevin Durdle submitted a request to combine 7 books, including Twinkie, Deconstructed, Tuesday, August 11 2009.

Kevin Durdle changed the title of Twinkie, Deconstructed Tuesday, August 11 2009.

Shelfari edited the description of Twinkie, Deconstructed Tuesday, August 4 2009.

• A pop-science journey into the surprising ingredients found in dozens of common packaged foods, using the Twinkie label as a guide Like most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he often reads the ingredients label—without a clue as to what most of it means. 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 corn fields in Iowa, from gypsum mines in Oklahoma to the vanilla harvest in Madagascar, Twinkie, Deconstructed is a fascinating, thoroughly researched romp of a narrative that 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 with a strange name—all for the sake of creating a simple snack cake. An insightful exploration into the 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) this book is for you.