Why Humans Like Junk Food: The Inside Story on Why You Like Your Favorite Foods, the Cuisine Secrets of Top Chefs, and How to Improve Your Own Cooking Without a Recipe Review

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Why Humans Like Junk Food: The Inside Story on Why You Like Your Favorite Foods, the Cuisine Secrets of Top Chefs, and How to Improve Your Own Cooking Without a Recipe ReviewI've always instinctively known why we like junk food but this book really breaks it down to a science. There is absolutely no other resource like it. I've admittedly used the principles in his book right away, and tried some of the foods he "disects". For example, Krispy Kreme doughnuts are preferably smaller and more dense and have a higher icing to cake ratio than other doughnuts, The Big Mac has 13 layers and two thin patties are preferable to one thick one, different ways of preparing french fries and what makes the best fries, Doritos chips are all fresh so you don't create an aversion to the occasional "burned" chip, and much, much more. Gosh I'm actually getting hungry as I type this. Highly recommended!Why Humans Like Junk Food: The Inside Story on Why You Like Your Favorite Foods, the Cuisine Secrets of Top Chefs, and How to Improve Your Own Cooking Without a Recipe Overview

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Popped Culture: A Social History of Popcorn in America Review

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Popped Culture: A Social History of Popcorn in America Review"Popcorn is America's gift to the world, and what a wonderful, fun-filled bequest it is."
Such is the very last line in the narrative section of POPPED CULTURE: A SOCIAL HISTORY OF POPCORN IN AMERICA. This very informative volume by Andrew Smith describes every aspect of this snack food, from its evolution on the cob in pre-historical Central and South America to 20th century "gourmet popcorn" in microwave bags.
While the book's title states this is a "social history", it seemed to me more a chronicle of the popcorn industry, especially in the United States, where popcorn was "invented", i.e. reached the citizenry's mass consciousness, in the first half of the 19th century. Smith has extensively researched every element of the saga: growers, processors, vendors, entrepreneurs, popping devices, packaging, flavoring, advertising, and target markets (both children and adults, at home and at the "movies").
Because so much of this book is a detailed narrative of the biz, it's not particularly fun, but rather like popcorn without butter and salt. There are too many passages like the following:
"... Wyandot (Popcorn Company) was sold to Vogel Popcorn, a division of Golden Valley. Golden Valley is now owned by ConAgra. ConAgra had previously purchased Orville Redenbacher's Gourmet Popping Corn during the mid 1970s. Jiffy Pop was sold in 1962 to American Home Products. In 1996 American Home Products was acquired by Hick, Muse, Tate and Furst, an investment firm, and it food industry management affiliate, C. Dean Metropoulos. Today Jiffy Pop and Franklin Crunch `N' Munch are part of International Home Foods, Inc., of Parsippany , New Jersey."
Why would any but the most obsessive of popcorn lovers, or business students, care?
POPPED CULTURE includes a small section of illustrations, and extensive sections dedicated to Notes and Bibliography/Resources. It also incorporates a 48-page chapter on historical recipes. Anyone for macaroni and popcorn, prune and popcorn pudding, popcorn omelet, popcorn macaroons, popcorn stuffed dates, popcorn soup, popcorn scrapple, popcorn and parsnips, popcorn and bacon, popcorn hash, popcorn with ice cream, or popcorn trifle? Uh, no. I think I'll just have the large tub ... with extra butter.Popped Culture: A Social History of Popcorn in America Overview

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Popcorn Review

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Popcorn ReviewPopcorn is one of my favorite snacks and I thought I was being adventurous by occasionally sprinking chili powder on mine. Then I read this book that is devoted entirely to adding all kinds of flavors and gourmet touches to this otherwise simple food. Popcorn nirvana does exist!
This cookbook has what one might expect with some recipes for spice blends to sprinkle over popcorn, but it goes beyond that to creating dishes with popped corn as an ingredient such as S'More Popcorn Bars, Hawaiian Luau Bars, Death by Chocolate Popcorn Balls, and even main course dishes such as Mac and Cheese Gratin. Some recipes are sweet, others are savory, and some have an ethnic flavor (Mexican, Asian, Indian, etc.).
I started out with a simple recipe that I enjoyed called Parm and Pepper Popcorn, which included a blend of parmesan cheese, freshly ground black pepper, red pepper flakes, and paprika, among other ingredients. I look forward to also trying the S'More Bars, Nacho Nacho Man Popcorn, Mocha Chocolata Latte Corn, and the Popcorn-Nut Munch Mix. I have to get used to the idea of using popcorn in main dishes, but I'll probably be Bohemian and try the Mac and Cheese Gratin.
The book includes a history of popcorn, types of popcorn and how they differ, methods of cooking it, and several color photographs of some of the recipes.
This is a fun and unique cookbook and will give me something too look forward to the next time my family asks for popcorn. They're in for a surprise!
I received a copy of this book for review from the publisher but the opinion of it is mine and was not solicited, nor was a positive review required. If I didn't like the book I would say so.
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