Modern Horror: Why McDonald’s French Fries Taste So Good
The french fry was “almost sacrosanct for me,” Ray Kroc, one of the founders of McDonald’s, wrote in his autobiography…
And so begins a sordid tale of 97% beef tallow, better living through chemistry in industrialized mini-cities off the New Jersey turnpike, and a true gold arch standard in making a mountain out of a small pile of Idaho russet potatoes. McDonald’s Fries could almost be a controlled substance in this country.
Find out why in this excerpt from Fast Food Nation by Eric Schlosser after the jump.
Why McDonald’s French Fries Taste So Good (pops)
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