Friday, March 2, 2007

Twinkies, Deconstructed

I can't remember the last time I bit into America's favorite synthetic snack cake, the Twinkie. It would, however, be interesting to know what ingredients make up America's most indestructible food, which is exactly what Steve Ettlinger provides in his recently released book Twinkies, Deconstructed.

Here's a quick synopsis of what Twinkie, Deconstructed readers can expect:
Beginning at the source (hint: they’re often more closely linked to rocks and petroleum than any of the four food groups), Ettlinger reveals how each Twinkie ingredient goes through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder with a strange name—all for the sake of creating a simple snack cake.
Rocks and petroleum, eh? The next time someone offers me a Twinkie I think I'll tell them no thanks, I'm on a none similar-to-petroleum diet.