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Liked It1 of 1 members found this review helpful “This is not a simple, easy to read book... despite it's short length it is one you read over several weeks... in between other things. That said, it is fascinating, if not overwhelming... a real inside look at the American food industry.” see full review » see other reviews » |
Didn’t Like It1 of 1 members found this review helpful “A pretty lame book.” see full review » see other reviews » |
Newest Reviews
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“Interesting and informative. The writing is not as compelling as it could be, but still loaded with stories and examples of the authors journey.”
Linda M wrote this review Sunday, November 15 2009. ( reply | permalink ) Was this review helpful? Yes | No
“I also love the discovery channel and am into chemistry and science and cooking. So the science of food is the best of two worlds. He writes in an amusing style. You will never look at a Twinkie the same again.”
cdh wrote this review Tuesday, October 6 2009. ( reply | permalink ) Was this review helpful? Yes | No
“good book, very detailed in descriptions on what goes into the little snack cake that will not expire.
Lesa C wrote this review Thursday, September 3 2009. ( reply | permalink ) Was this review helpful? Yes | No
I will never look a polysorbate 60 the same way again.
”1 of 1 members found this review helpful“This is not a simple, easy to read book... despite it's short length it is one you read over several weeks... in between other things. That said, it is fascinating, if not overwhelming... a real inside look at the American food industry.”
Kim M wrote this review Thursday, January 22 2009. ( reply | permalink ) Was this review helpful? Yes | No
“I was hoping this would be on the lighter side but it was pretty dense with information. I was amazed by the number of times the author indicated the source of the ingredient was petroleum and that the FDA considers ingredients dug out of the ground are natural because they weren't made in a chemistry lab.”
Judy W wrote this review Saturday, November 15 2008. ( reply | permalink ) Was this review helpful? Yes | No
“Interesting, not fascinating.”
JustVicki wrote this review Wednesday, July 16 2008. ( reply | permalink ) Was this review helpful? Yes | No
“I think college bound/LLL would enjoy knowing where Polysorbate 60 comes from. Basically, the book breaks down all the different ingredients found in a Twinkie like cake. The author does not have permission to do the Twinkies exclusively, so he says snack cakes in general. Each chapter is short, to the point, interesting or dry depending on your interest. For example, if one likes chemistry some of the chapters are filled with emulsifiers, hydrogen bombardments, and coagulators; if one is a farm fend there are chapters dealing with hybrid soybeans or sugar cane versus sugar beets; and finally a cooking component mixing batters and water, ingredients separate at this degree of heat, etc..”
MaggieReads wrote this review Wednesday, July 9 2008. ( reply | permalink ) Was this review helpful? Yes | No“A must read for anyone who eats anything. The ingredients are found in all our food in bit and pieces. Where this stuff comes from is an eye opener. It will make you read the ingredients listing with more knowledge and FEAR.”
Mom - wrote this review Tuesday, May 13 2008. ( reply | permalink ) Was this review helpful? Yes | No
