Did i really eat that while reading the excerpt, why the fries taste good from the book fast food nation by eric schlosser, one finds themselves on a journey of the evolution of the french fry. In the excerpt “why the fries taste so good” by eric schlosser, schlosser deeply examines the process of one individual farmer and his process, not to mention takes it as far as going to the international fragrance and flavor facilities to see what truly does make the fries taste so good he. Why the fries taste good the mistake of standing alone food product design millions and millions of fries why the fries taste good to reach the j r simplot plant in aberdeen, idaho, you drive through downtown aberdeen, population 2,000, and keep heading north, past the half dozen shops on main street. Schlosser sets off chapter 5: “why the fries taste good,” in aberdeen, idaho at the j r simplot plant where he introduces john richard simplot, “america’s great potato baron,” (schlosser 111) simplot dropped out of school at 15, left home, and found work on a potato farm in declo, idaho making 30 cents an hour.
Fries taste good because, in the later 20th century america, along with the increased appeal of frozen foods, companies implemented artificial flavoring and beef tallow oils in their fries to ensure a uniform taste within the enterprise, to secure reliable customer satisfaction, and to compete with other companies for the best tasting fries. Schlosser notes that, even though he understands and has seen the complex machine processes that sort, cut, and place the fries, flash frozen, and ready for consumption, in a warehouse, he nevertheless marvels at the delicious taste of the fries—which a worker guiding him through the plant provides him, at the end of his visit, on a plate with salt and ketchup.
Their distinctive taste does not stem from the kind of potatoes that mcdonald's buys, the technology that processes them, or the restaurant equipment that fries them: other chains use russet burbanks, buy their french fries from the same large processing companies, and have similar fryers in their restaurant kitchens. Mcdonald’s fries are without a doubt one of the most popular — read most-beloved — types of french fries out there some might even go so far as to say they are iconic that said, no matter. Need help with chapter 5: why the fries taste good in eric schlosser's fast food nation check out our revolutionary side-by-side summary and analysis.
Fast food nation- why the fries taste good essay - “the basic science behind the scent of your shaving cream is the same as that governing the flavor of your tv dinner,” (schlosser 122) eric schlosser, the author of fast food nation: the dark side of the all-american meal was a princeton graduate with a degree in american history. Toward the end of the list is a seemingly innocuous yet oddly mysterious phrase: natural flavor that ingredient helps to explain not only why the fries taste so good but also why most fast food -- indeed, most of the food americans eat today -- tastes the way it does.
Finding a healthier cooking oil that still preserves that crispy, salty french fry goodness fast-food lovers crave won't be easy but mcdonald's — and the rest of the industry — have done it before in fact, the signature taste of mcdonald's fries came about as something of an accident. Why the fries taste good the mistake of standing alone food product design millions and millions of fries food product design food product design the taste of mcdonald's french fries has long been praised by customers, competitors, and even food critics james beard loved mcdonald's fries.
In fact, the signature taste of mcdonald's fries came about as something of an accident by the 1950s, most other restaurants were using pure vegetable oil, partially hydrogenated to extend its shelf life but the tiny shortening company that originally supplied mcdonald's — interstate foods — was too small to afford hydrogenation equipment.
Without our taste buds, we wouldn’t be able to taste mcdonald’s heaven-scent fries, so the taste is essential (though it’s not the most important) when it comes to flavor, mcdonald’s doesn’t just chop up a bunch of potatoes and stick them in a fryer.