Mark Schatzker

Autore di The Dorito Effect: The Surprising New Truth About Food and Flavor

4+ opere 464 membri 28 recensioni

Sull'Autore

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 mostra altro Dr. Oz Show and a radio columnist for the Canadian Broadcasting Corporation. mostra meno

Opere di Mark Schatzker

Popolari Recenti

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

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

The End of Craving: Recovering the Lost Wisdom of Eating Well (2021) 42 copie

Steak 2 copie

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Opere correlate

The Best American Travel Writing 2009 (2009) — Collaboratore — 124 copie

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Informazioni generali

Sesso: male
Nazione (per mappa): Canada
Luogo di residenza: Toronto, Ontario, Canada
Breve biografia: 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.

Utenti

Recensioni

The end of craving : recovering the lost wisdom of… di Mark Schatzker

If you eat, this book is essential reading.
It is a fast, easy read with quite a few startling facts and insights.
The biggest take-away is the nutritional mismatch between the food we eat, and what our brain requires to function optimally.
Key chapters: chapter 7, 8; summary: chapter 11

Segnalato

Dorothy2012 | 1 altra recensione | Apr 22, 2024 |

The Dorito Effect: The Surprising New Truth About… di 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 altre recensioni | Feb 2, 2024 |

The Dorito Effect: The Surprising New Truth About… di 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."

Segnalato

Kimberlyhi | 22 altre recensioni | Apr 15, 2023 |

The End of Craving: Recovering the Lost Wisdom of… di Mark Schatzker

Interesting research and engagingly written.

Segnalato

CasSprout | 1 altra recensione | Dec 18, 2022 |

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