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Ingredients: A Visual Exploration of 75 Additives & 25 Food Products, by Dwight Eschliman
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In the bestselling tradition of The Elements and Salt Sugar Fat, an unprecedented visual exploration of what is really inside our food, setting the record straight on the controversial and fascinating science of chemical and synthetic additives in processed food—from Twinkies and McNuggets to organic protein bars and healthy shakes.
What’s really in your food?
We’ve all read the ingredients label on the back of a can, box, or bag from the grocery store. But what do all those mysterious-sounding chemicals and additives actually do?
Focusing on 75 of the most common food additives and 25 ordinary food products that contain them, acclaimed photographer Dwight Eschliman and science writer Steve Ettlinger demystify the contents of processed food. Together they reveal what each additive looks like, where it comes from, and how and why it is used.
Essential for everyone who is concerned about the wholesomeness of their diet or merely curious about “polysorbate 60” or “tertiary butylhydroquinone,” Ingredients is a visually and scientifically stunning journey from ketchup to Cool Whip.
You’ll be surprised at what you find.
* * *
Ingredients focuses on processed food additives from acesulfame potassium to xanthan gum, including artificial and natural flavorings, sweeteners, colorings, preservatives, thickeners, emulsifiers, dessicants, and more.
It also shows what is inside Amy's Burrito Especial, Campbell's Chunky Classic Chicken Noodle Soup, Doritos Cool Ranch Flavored Tortilla Chips, Dr. Pepper, General Mills Raisin Nut Bran, Hebrew National Beef Franks, Heinz Tomato Ketchup, Hidden Valley The Original Ranch Light Dressing, Hostess Twinkies, Klondike Reese's Ice Cream Bars, Kraft Cool Whip Original, Kraft Singles - American Skim Milk Fat Free, McDonald's Chicken McNuggets, MorningStar Farms Original Sausage Patties, Nabisco Wheat Thins, Naked Green Machine 100% Juice Smoothie, Nestle Coffee-Mate Fat Free The Original Coffee Creamer, Ocean Spray Cran-Grape Juice Drink, Oroweat Healthy Multi-Grain Bread, PowerBar Performance Energy Bar Oatmeal Raisin, Quaker Instant Oatmeal Strawberries and Cream, Red Bull Energy Drink, Snickers Bar, Trident Perfect Peppermint Sugar Free Gum, and Vlasic Ovals Hamburger Dill Chips.
- Sales Rank: #337942 in Books
- Published on: 2015-09-29
- Released on: 2015-09-29
- Original language: English
- Number of items: 1
- Dimensions: 9.25" h x 1.00" w x 7.50" l, .0 pounds
- Binding: Hardcover
- 272 pages
Review
Winner of the 2016 IACP Judge's Choice Award
“…photographer Dwight Eschliman captured some of the most common ingredients included in supermarkets’ many, many processed foods… science writer Steve Ettlinger dissects those details, exploring each ingredient’s journey from raw material to highly refined ingredient to your plate.” (Katie M. Palmer Wired.com)
“Eschliman’s images put common ingredients like corn syrup, chlorophyll, MSG, caramel color, and folic acid in the spotlight for once, instead of relegating them to a behind-the-scenes role.” (Shaunacy Ferro Mental Floss)
“…a simple exploration of ingredients that most of us know nothing about, even if we're eating them on a regular basis.” (Fast Company & Inc.)
“Dwight Eschliman and author Steve Ettlinger present a peek behind the matrix for an unfiltered glimpse at the real ingredients that processed foods are cooked manufactured with. “ (GOOD)
“Photographer Dwight Eschliman and writer Steve Ettlinger, seeks to demystify 75 common food additives—their curiosity about additives comes through on every page. Each photo gives a rich sense of the additive's color and texture, and the text regularly throws in additive trivia.” (NPR ‘The Salt”)
"Whether or not you want them on your plate, these Ingredients prove a feast for the eyes and mind.” (Priyanka Mattoo mental_floss)
"This book belongs in the library of everyone who cares about what goes into their food." (Cree LaFavour New York Times Book Review)
About the Author
Dwight Eschliman is a world-renowned photographer whose work spans subjects from bicycles to Legos, clean rooms to castles in Germany, the newest tech products to Twinkie ingredients. His work has appeared in the New York Times Magazine, Time, Esquire, dwell, and Wired and in campaigns for Absolut, Apple, Audi, and other companies whose names do not begin with the letter A. Dwight lives near San Francisco with his wife and two sons.
Steve Ettlinger has been an author, editor, and book producer since 1985, and has helped create over forty books—with more than a million copies sold—that explain complex and daunting but common things like wine, artificial food ingredients, ethnic cuisines, beer, and DIY hardware. Ettlinger is the author of Twinkie, Deconstructed and is a former president of the American Book Producers Association. He is a graduate of Tufts University. Ettlinger lives in New York City.
Most helpful customer reviews
0 of 0 people found the following review helpful.
Like an Ingredient Dictionary, but Not as Easy to Use
By Diltsify
Neat book! I love the visuals. The book has a good variety of ingredients that it explores. I have found to take the descriptions with a bit of a grain of salt. Some entries are very peppy about how good this synthetic ingredient is for you, which I don't agree with.
The information is good, but inconsistent. Information includes what the ingredients are, where they come from/how they are manufactured, and why they are added to foods (thickeners, sweeteners, color, etc)... but not every entry includes all of this information.
My biggest gripe is that the book is not exclusively in alphabetical order, which is frustrating when you're looking up an ingredient. There is no alphabetical index, so when you want to see if the book has a particular ingredient.. you basically need to read through each ingredient in the Table of Contents to see if it is included in the book.
I like to keep the book like a dictionary.. not something you read front to back. I like to pull it out whenever I come across an ingredient I am unfamiliar with.. although 75 ingredients sure is not many compare to the 1000s of additives they put in our food! I would be interested in a more complete book in the future.
0 of 0 people found the following review helpful.
Well worth a read
By ESM517
A fascinating look at what is in food. While some seem wary of long chemical names, many of these things are naturally occurring in fruits and vegetables and in humans. And often they are used in a wide variety of ways. You really get a good idea of how they are made, what they are used for, and some excellent discussions on whether toxic or not and at which level. The best example is nitrites. While this is often seen as "bad", it is naturally occurring at levels much higher than for example in cured meats (spinach from 500-1900ppm versus 156ppm). Unfortunately I can imagine that many will be against the book as they see all chemicals as "bad". However, everything is chemicals, even humans.
49 of 74 people found the following review helpful.
Not what I expected
By Jim Fellows
Having read a glowing review from NPR I asked my library to order a copy of this book. I was expecting to find an unbiased look at the good, the bad, and the ugly in food ingredients. And somehow the review was really excited about the photographs. I was curious about how photographs of mainly white powders and colorless syrups could be artistic or especially interesting.
What I found was not at all what I expected: a cheerfully bouncy commercial for food additives. Although I stopped reading after an hour, I didn't find anything even slightly critical of any additive, along with such strange comments as this one about MSG (which appeared in huge bold faced font): "That urban legend thing is big, but very silly. Starting around 1968, there were reports that someone (literally just one person) had had a bad reaction to Chinese restaurant food.... etc, etc."
The "stunning" photographs are largely photos of white powders on black or gray backgrounds for contrast. This is not an art book, but it takes that format.
Then follows the most astonishing section: what seem to be advertisements for mostly corporate food: "Kraft Singles- American Skim Milk Fat Free." A product by product photo shoot for everything from Dr. Pepper to Twinkies -- all presented so cheerfully. For balance there are one or two products that I might actually consider food that might be interesting or nutritious if not exactly exciting.
Next I checked the intro to find that the author was raised by a mom who insisted on a horribly bland sounding healthy food (tofu and turmeric to imitate scrambled eggs), but who was able to "loosen up" a tiny bit in the college cafeteria, and only learned to think about food "analytically" as an adult. He cheerfully notes that artificial ingredients "seem" scary because we don't know what they mean. His stated goal is to "address that uneasiness with this unique book." My, where have we seen this approach before?
All is well, America, once you read the cheerful "scientific" explanations you will enjoy your Twinkies without fear. Seriously, the author's last book was about the Twinkie. Now, as an "adult" he seems ready to put aside childish fears of ingredients he doesn't understand. And that's as deep as this book gets when it comes to understanding nutrition, food, and the evolution of the human organism and what it needs to thrive. I don't know if this book was 'encouraged' by a very frightened corporate food lobby in an era when the masses are demanding organic, natural food, but to me it sure looks that way. Normally, this kind of stuff is presented in a way to engage the skeptical -- revealing the "secrets" we all know about, but moving us distractedly around the closed off rooms in the exhibit hall. This book just stamps a big smiley face on the industry and tells us that once we give up childish ignorance we can feel safe on a diet of Dr. Pepper and Twinkies. Is it too much to say this book is there to capture the last few uneducated consumers before they too discover the delicious world of real food?
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