In this episode of the Ruminant, Jordan Marr interviews the author of The Dorito Effect, Mark Shatzker. It's about what happened when food scientists figured out how to manufacture thousands of flavours at the same time that the flavour and nutrition of real food began a steep decline. It turns out that the flavour and nutrition of food are intimately linked, and that when we figured out how to divorce the two, the consequences were, and continue to be, pretty negative.

Have a listen, it's a good one.