Its a book about the incentives and technologies that came together to result in the deflavorization of food and the rise of the "flavoring" industry as a whole.
Of the interesting things in there is one guy using a mass spectrometer to identify flavor compounds at scale to engineer a tomato that is hardy and ships well without sacrificing flavor.
I wish! in the book, the guy has created it and was giving samples to farmers. However, despite the vastly superior flavor, it wasn't quite as productive as the flavorless ones yet.
Its a book about the incentives and technologies that came together to result in the deflavorization of food and the rise of the "flavoring" industry as a whole.
Of the interesting things in there is one guy using a mass spectrometer to identify flavor compounds at scale to engineer a tomato that is hardy and ships well without sacrificing flavor.