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Twinkie, Deconstructed

My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated into What America Eats

By: Steve Ettlinger

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Paperback | 26 February 2008 | Edition Number 1

At a Glance

Paperback
304 Pages

Age
18+

Grade
12+

Dimensions(cm)
19.7 x 12.9 x 2.9

Paperback

RRP $39.99

$35.75

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A pop-science journey into the surprising ingredients found in most common packaged foods
Like most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he didnat have a clue as to what most of the ingredients on the labels mean. So when his young daughter asked, aDaddy, whatas polysorbate 60?a he was at a lossaand 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 ingredientsa where they come from, how they are made, how they are usedaand why. Beginning at the source (hint: theyare 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 powderaall for the sake of creating a simple snack cake.
An insightful exploration of the modern food industry, if youave ever wondered what youare 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.

Industry Reviews

?You will never read a label the same way again.?
?"Newsweek"

?[A] delightful romp through the food processing industry.?
?"Publishers Weekly"

?Everything you ever wanted to know about the ingredients in a Twinkie but were afraid to ask. . . . A fascinating global tale.?
?Andy Smith, editor in chief, "Oxford Companion to Food and Drink in America"

aYou will never read a label the same way again.a
a"Newsweek"
a[A] delightful romp through the food processing industry.a
a"Publishers Weekly"
aEverything you ever wanted to know about the ingredients in a Twinkie but were afraid to ask. . . . A fascinating global tale.a
aAndy Smith, editor in chief, "Oxford Companion to Food and Drink in America"
You will never read a label the same way again.
"Newsweek"
[A] delightful romp through the food processing industry.
"Publishers Weekly"
Everything you ever wanted to know about the ingredients in a Twinkie but were afraid to ask. . . . A fascinating global tale.
Andy Smith, editor in chief, "Oxford Companion to Food and Drink in America"

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