Summary Of The Article 'Why Mcdonald's Fries Taste So Good'

Martinos Goudiotis

Dr. Brinker

English 1190

21 September 2015

Summary of “Why McDonald’s Fries Taste So Good” In the article “Why McDonald’s Fries Taste So Good” by Eric Schlosser, Schlosser claims that “the look and the taste of what we eat now are frequently deceiving by design.” He talks about the McDonald’s franchise in the starting paragraphs to draw in the reader’s attention, knowing that most people have had McDonald’s fries and that they are familiar with restaurant. Schlosser then begins to explain the difference between natural and artificial flavoring in foods, and the manufacturing process that is needed for the flavors. He begins to then explain the science and processes needed to make McDonald’s fries taste so good. This article starts by talking about how everyone is familiar with fast food, but more specifically McDonald’s. Schlosser begins on how McDonalds’s fries became such a processed food and the reason why it became so loved by its customers. Schlosser begins to explain that the cooking oil and its special mixture is the key to making the fries so good and have their unique flavor. Eric Schlosser then goes on a trip to New Jersey to go see the world’s largest factories of artificial and natural flavoring and where all our major companies get the flavors. In this facility the flavors are created by manipulating

One similarity being that they are both “manmade.” The idea behind them both being manufactured is that people would assume that natural flavoring on a food item would be “natural”, but almost all processed foods are now made with some sort of flavor additives. Schlosser then begins to talk about how he neither thinks one is worse than the other but how he shares the idea that neither of the flavorings are good because they are chemicals designed in a factory and it is unhealthy to