<DIV><B>A pop-science journey into the surprising ingredients found in most common packaged foods</B><br><BR> Like most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he didn?t have a clue as to what most of the ingredients on the labels mean. So when his young daughter asked, ?Daddy, what?s polysorbate 60?? he was at a loss?and determined to find out.<br><BR> From the phosphate mines in Idaho to the oil fields in China, <I>Twinkie, Deconstructed</I> demystifies some of the most common processed food ingredients? where they come from, how they are made, how they are used?and why. Beginning at the source (hint: they?re often more closely linked to rock and petroleum than any of the four food groups), we follow each Twinkie ingredient through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder?all for the sake of creating a simple snack cake.<br><BR> An insightful exploration of the modern food industry, if you?ve ever wondered what you?re eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter a food-grade equivalent of plaster of paris), this book is for you.<BR><BR></DIV>