Chew on This

Chew on This

Everything You Don't Want to Know About Fast Food

Book - 2006
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A behind-the-scenes look at the fast food industry.
Publisher: Boston, Mass. : Houghton Mifflin Co., c2006.
ISBN: 9780618710317
0618710310
Characteristics: 304 pages :,illustrations ;,22 cm.
Additional Contributors: Wilson, Charles 1974-

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Dila444 Aug 23, 2014

I placed this book on hold 2 weeks ago and its still not ready for pickup this is the worst library ever.

e
emmilee
Jun 18, 2014

An informative book written to be accessible to the general public. Although this book doesn't give any shocking information in my opinion, it is quite informative.

b
BarbaraA
Jul 06, 2012

This book both disgusted and informed me. I will think very seriously about boycotting fast food from this point on. I don't go that often anyway, so I might as well stop!

k
karenw32
Jul 04, 2012

For those of you who are hooked on fast food, I'd read this book. It totally gives you a look as to how the industry is ran. You're not going to like it. For instance, chicken mcnuggets is processed white meat with some sort of "paste". Sound appetizing? Read this book!

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DavidB
May 24, 2009

The book is an easy read. The information is easily accessible and not stingent with facts and figures. One might even go so far as to say that it's quick, bland and filling like fast food itself.

This book was intended for younger readers but it's useful information towards critical thinking awearness.

2
21288004246712
May 22, 2009

easy read, could be some sloppy research too, but entertaining book

z
zorg
Mar 22, 2009

this book reveals the shocking truth of the fast food buisness with a disgustingly vived style and tone, similarly to supersize me, by morgan spurlock, 2004.

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red_panda_732 May 25, 2015

red_panda_732 thinks this title is suitable for 8 years and over

maroon_cobra_45 Aug 23, 2014

maroon_cobra_45 thinks this title is suitable for 9 years and over

e
emmilee
Jun 18, 2014

emmilee thinks this title is suitable for 11 years and over

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DavidB
May 24, 2009

One of the most widely used color additives comes from an unexpected source. Cochineal extract (also known as carmine or carminic acid) is made from the dead bodies of small bugs harvested mainly in Peru and the Canary Islands. The female Dactylopius-coccus-costa likes to feed on cactus pads, and color from the catus gathers in her body and her eggs. The little bugs are collected, dried, and ground into a coloring additive. It takes about 70,000 of the insects to make a pound of carmine, which is used to make processed foods look pink, red, or purple. Dannon strawberry yogurt gets its color from carmine, as do many candies, frozen fruit bars, fruit fillings, and Ocean Spray pink grapefruit juice drink.

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DavidB
May 24, 2009

"we have found out... that we cannot trust some people who are none conformist," Kroc once said (one of the brains behind Mcdonalds). "We will make conformist out of them in a hurry. The organisation cannot trust the individual: the individual must trust the organisation."

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sithier Jul 17, 2014

the book has alot of interesting facts about food.....

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