We all like fries from Mc Donald, I personally enjoy tasting chips from there each chance, but sometimes people really have no acknowledgement about the process behind. Eric Schlosser in “Why Mc Donald’s Fries Taste So Good” essay reveals the secret behind the tasty fries from fast food chains and let readers know how the fries are actually made, He presents the argument that French fries and processed food has distinctive flavor. Nevertheless I am related to this because at every time that I process food in my mouth the particular taste of the food I can feel it nice o bad, in my opinion depends of preference from each person who prefer natural state of food or processed, that is the reason I am completely agree with the implicit idea that the Americans people are high consumers of fast processed food. Schlosser also includes interesting history, market supply, science and production of the fries in his investigative piece.
The fries from food chains has an extended history basically searching a genuine flavor in order to engage customers making sure the return of each one, Eric’s text began in the 1960s when food chains attempts the expansion over the country a lot changes were made such as low cost, faster service, mass production. Among those changes in mid 60s Mc Donald’s began switching from peeled potatoes to frozen French fries, it is and easy way converge into a mass production ,but the workers staff became shorter, Eric said “The taste of Mc Donald’s french fries played a crucial role in the chain’s success-fries are more profitable than hamburgers-”. He states that the genuine flavor of some fast food takes a fundamental role in the successful of goals in the food chains business. Schlosser also explains that taste of french fry is largely determined by the cooking oil, at this time the Mc Donald’s used a mixture of 93% beef tallow and 7% cottonseed oil, and it gave a genuine flavors for decades, although today most people consider unhealthy that...
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