[Sca-cooks] Twinkie, Deconstructed

Johnna Holloway johnna at sitka.engin.umich.edu
Thu Mar 1 11:04:46 PST 2007

For all of us whoever wondered or were asked what was
in those little snack cakes---
Being released today March 1st is the new book
Twinkie, Deconstructed by author Steve Ettlinger.
In this fascinating exploration into the curious world of packaged 
foods, Twinkie, Deconstructed takes us from phosphate mines in Idaho to 
corn fields in Iowa, from gypsum mines in Oklahoma to oil fields in 
China, to demystify some of America’s most common processed food 
ingredients—where they come from, how they are made, how they are 
used—and why. Beginning at the source (hint: they’re often more closely 
linked to rocks and petroleum than any of the four food groups), 
Ettlinger reveals how each Twinkie ingredient goes through the process 
of being crushed, baked, fermented, refined, and/or reacted into a 
totally unrecognizable goo or powder with a strange name—all for the 
sake of creating a simple snack cake.
There's also an article in the March 5, 2007 Newsweek on page


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