Flavorist Essays

French fries shouldn't be served in school cafeteria Without a doubt, French fries are one of America's favorite food and a huge part of the fast-food chain. French fries may seem the least of all evils when perusing a restaurant menu but what people may or may not know is that a medium order of fries has 365 calories along with 17 grams of fat which equals 26% of your daily value and 10% of the upper limit you should eat in a day. Haven't you ever asked yourself where do French fries come from?

aroma. One flavorist compared his work to composing music. A well-made flavor compound will have a “top note,” followed by a “dry-down,” and a “leveling-off,” with different chemicals responsible for each stage. The taste of a food can be radically altered by minute changes in the flavoring mix.” (127) Euphemism Schlosser’s use of the device relates to topic and/or purpose by distracting the readers from the actual job of flavorists. He compares the flavorists to musicians. Flavorists chemically

On January 17, 2001 Eric Schlosser, a contributing editor at the Atlantic Monthly and author of Reefer Madness, depicts “The Dark side of the All-American Meal” in his novel Fast Food Nation, one of TIME’s 100 best nonfiction books. In the novel, Schlosser employs many different rhetorical strategies throughout the chapters to inform and convince his audience of the scandalous nature of the fast food industry. Schlosser describes the unseen truths of industry in order to dissuade not only the American

created by blending scores of different chemicals in tiny amounts, a process governed by scientific principles but demanding a fair amount of art. In an age when delicate aromas, subtle flavors, and microwave ovens do not coexist, the job of the flavorist is to conjure illusions about processed food and, in the words of one flavor company’s literature, to ensure “consumer likeability.” (Schlosser 127)Flavor creation is a very big part of each fast food restaurant to ensure that their customers will

Career Exploration Fields: Organic chemistry is the study of carbon-based molecules. These chemists are called organic chemists and work with substances found in living things, such as plant and animal material. Modern organic chemists, however, have expanded the field to also encompass non-organic compounds. Not only do they transform organic compounds into new compounds not found in nature, they also synthesize non-organic compounds into synthetic organic compounds by separating molecules and