Why Mcdonald's Frries Taste SO Good Analysis

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In Eric Schlosser essay “Why McDonald’s Fries Taste SO Good” Schlosser begins by explaining information about the food process and preparation of McDonald’s when they first open. McDonald’s had to think of an idea of how to cut labor cost as it was costing them a lot of money. This short cut would include, frozen French fires, artificial flavoring and other additives that convince the consumer that the low-quality food they are eating is of high quality. Even though the foods that they were producing were the cheapest they could get. The most importance about this story is to inform the people of this nation about the unspoken truth of the fast food industry. That is because McDonald’s is not the only place that does it. Title easily implies …show more content…
This is thought by eliminating small competitors or acquiring them to their own benefit. For example, the potato industry has become an, “oligosony a market in which a small number of buyers exerts power over a large number of sellers.” (Schlosser 117). The potato farmers face difficult decision as schlosser states, “pressure to either get bigger or get out of the business.” (schlosser 117). One of the most important quotes about this is that schlosser states how much has been lost because of this tragedy. “Over the past twenty-five years, Idaho has lost about half of its potato farmers. Today there are roughly 1100 potato farmers left in Idaho, few enough to git a high school auditorium.” (Schlosser 119). Schlosser states that the fries at McDonald’s taste the way they do because they flavor their French fries from oil they’re cooked in. McDonald’s fries were previously cooked in a mixture of about 7 percent cottonseed oil and 93 percent beef tallow, giving them the unique flavor and more sutured beef per ounce. That’s when the company re-invented the oil back in 1990 they were faced with a huge dilemma. Which was how to make the fires has good as if they were fried in beef tallow. This solution was fixed by natural flavors. As Schlosser recalls his visit to New Jersey, home to the world’s largest flavor company, International Flavors & Fragrances. He then goes ahead and …show more content…
F. Gilbert Lamb Invented Lamb Water Knife, Which in years it became the secret key in french fries making technology. Inside the room, Schlosser witnessed “a mound of potatoes as long as two football fields.” He showed him a freezer that hold about ten too twenty million pounds of fries. The last stop Schlosser made was in a lab where a woman gave him a plate of french fries. Schlosser said, “the french fries were delicious crisp and golden brown, made from potatoes that had been in the ground that morning.” Throughout this chapter, Schlosser takes his readers through a journey on how flavors and texture really changed the fast food market. He uses his talent to educate our society about the ins and out of the processed food and flavor industry, informing us the taste of fast food nation, “Why the fries Taste So Good.” In my personal opinion, Schlosser really describe this chapter for a person that only ate but never knew the culture behind the making. As he describes different food’s flavor and how everything in reality leads to how companies and products expand, while making the texture better and smarter. As when I came this country back when I was 10th years old. I first tasted McDonalds and I can say 10th years later the flavor has got a lot better in many ways. Such as the salt are now

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