In his delightful book “The Dorito Effect” — which takes its name from the tortilla chip that became a nationwide sensation once it was flavored to have a taco taste — journalist Mark Schatzker examines the reasons science developed bland tomatoes, and the consequences of that revolution.
In his delightful book “The Dorito Effect” — which takes its name from the tortilla chip that became a nationwide sensation once it was flavored to have a taco taste — journalist Mark Schatzker examines the reasons science developed bland tomatoes, and the consequences of that revolution. File photo by MATT ROURKE The Associated Press
In his delightful book “The Dorito Effect” — which takes its name from the tortilla chip that became a nationwide sensation once it was flavored to have a taco taste — journalist Mark Schatzker examines the reasons science developed bland tomatoes, and the consequences of that revolution. File photo by MATT ROURKE The Associated Press

‘The Dorito Effect’ gets 5 stars for showing how science changed food

August 01, 2015 07:01 AM