Chapter 5: Why the Fries Taste Good Essay -- Food

Out of every $1.50 spent on a large order of fries at fast food restaurant, maybe 2 cents goes to the bring forther that grew the potatoes, (Schlosser 117). Investigative journalist Eric Schlosser brings to light these realities in his bestselling book, immediate intellectual nourishment Nation The Dark Side of the All-American Meal. Schlosser, a Princeton and Oxford graduate, is known for his inspective pieces for Atlantic Monthly. While working on article, for Rolling Stone Magazine, about immigrant workers in a strawberry field he acquired his inspiration for the aforementioned book, quick Food Nation The Dark Side of the All-American Meal, a work examining the farmings fast food industry (Gale).Schlosser sets off chapter 5 wherefore the Fries Taste Good, in Aberdeen, Idaho at the J. R. Simplot Plant where he introduces prat Richard Simplot, Americas great potato baron, (Schlosser 111). Simplot dropped out of school at 15, left home, and found work on a potato farm i n Declo, Idaho making 30 cents an hour. Simplot bought and turned profit on whatsoever interest-bearing scrip from some school teachers and used the money to at 600 hogs at $1 a head. He feed the hogs horse meat from frantic horses he shot himself, later selling them for $12.50 a head. At jump on 16 Simplot leased 160 acres to begin suppuration chromatic Burbank Potatoes. In the 1920s the potato industry was just picking up as Idaho was discovered to have the ideal soil and conditions for successfully growing potatoes (Schlosser 112). Soon Simplot was the largest shipper of potatoes in the West, operating 33 warehouses in Oregon and Idaho, (Schlosser 113). During humanity War II Simplot sold dehydrated potatoes and onions to the U.S. Army. By the time he was 36 he was growing his own potatoes, fe... ...ted, the french fries were delicious- scrunch up and golden brown, made from potatoes that had been in the ground that morning. Eric Schlosser finished them and asked f or more, (Schlossr131).Throughout this chapter Schlosser takes his reader through the journey of the french fry from spud to stomach. Schlosser uses his talents to educate the field about the ins and outs of the processed food and flavor industry, informing the fast food nation, Why the fries Taste Good.Works CitedEric Schlosser. Authors and Artists for Young Adults. Vol. 60. Thomson Gale, 2005. Reproduced in lifespan Resource Center. Farmington Hills, Mich. Thomson Gale. 2006. http//galenet.galegroup.com/servlet/BioRCSchlosser, Eric. Chapter 5 Why the Fries Taste Good. Fast Food Nation The Dark Side of the All-American Meal. New York, NY Harper Perennial, 2005. Print.