Fast Food Nation- Why the Fries Taste Good Essay -- Nutrition

â€Å"The essential science behind the aroma of your shaving cream is equivalent to that administering the kind of your TV dinner,† (Schlosser 122). Eric Schlosser, the creator of Fast Food Nation: The Dark Side of the All-American Meal was a Princeton graduate with a degree in American History. He’s composed for the Atlantic Monthly since 1996 where he was given a brief about America and its cheap food industry. His straightforward magazine article changed into a worldwide success. His book was on the New York Times smash hits list for about two years. Schlosser has showed up on an hour, CNN, FOX News, and numerous others. His work has showed up in Rolling Stone and The New Yorker (Drury University). In Schlosser’s book, Chapter 5: â€Å"Why the Fries Taste Good† assists with clarifying what we are really eating with regards to America’s inexpensive food industry. The start of this section centers around the J.R. Simplot Plant which is situated in Arberdeen, Idaho and procedures around a million pounds of potatoes for each day (Schlosser 111). John Richard Simplot was conceived in 1909 and spent quite a bit of his youth chipping away at his family’s ranch. Simplot conflicted with his dad and dropped out of secondary school at the early age of fifteen and started working at a potato distribution center in Declo, Idaho. When J.R. turned sixteen, he turned into a potato rancher (Schlosser 112). It just took around ten brief a very long time for J.R. Simplot to turn into the biggest shipper of potatoes in the West. World War II carried a great deal of riches to Simplot. He offered got dried out onions to the U.S. Armed force and he in the end got one of the principle providers of food to the U.S. American military during World War II (Schlosser 113). When Simplot was 36 years of age, he had the option to develop, prepare, proces... ...amb Water Gun Knife,† (Schlosser 130). The potatoes became fries and they are whitened, dried, singed, and afterward solidified. Inside the cooler is around 20 million pounds of solidified french fries fit to be dispatched and sold (Schlosser 131). This section centers exclusively around why inexpensive food, fries specifically, taste so great. Schlosser advises his crowd regarding precisely what they are eating when they request an enormous french fry at McDonalds. The fries may begin as new potatoes, however what numerous don’t know is the means by which new potatoes genuinely transform into the well known french fry. Works Cited Eric Schlosser Biography. Drury University. Web. 04 Apr. 2012. . Schlosser, Eric. Section 5: Why the Fries Taste Good. Fast Food Nation: The Dark Side of the All-American Meal. New York, NY: Harper Perennial, 2005. Print.