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Rhetorical Analysis Why the Fries Taste Good
“Simplot displays the contradictory traits that have guided the economic development of the American West, the odd mixture of rugged individualism and a dependence upon public land and resources.” (Schlosser pg. 2) A fifteen-year-old dropout defied the odds and became one of the richest most famous men residing in Idaho. With brilliant ideas for dehydrated potatoes J. R. Simplot changed the path for food rations during World War 2, and by 1953 Simplot branched out selling directly to the consumer. Schlosser takes the reader through each process and travels the depth of international flavor testing aiding the taste of French fries, and he shows the vast development of techniques used in other forms of French fry production. By sensory details the author allows the reader to not only understand the creation process, but he paints a visual picture by describing the town where it all started. Schlosser opens the mind of the reader with a clear and precise motive for this article, to inform and educate others about what potatoes farming started has further grown into, and will become.
Split between two men Simplot and his landlord Maggart purchased the electric potato sorter an invention of the time, but greediness stood between them and greatness. Simplot laid the future of his company on a coin toss, with an enormous amount of luck J. R. won the toss and thus created his first potato cellar in Delco. (Schlosser 2) Within a blink of an eye, Simplot traveled nationwide meeting and forming relations with commodities brokers, selling and sorting potatoes for area farmers, and building new warehouses to expand his farms. (Schlosser 2) Schlosser expresses how the West quickly recognized J. R. as the largest producer of potatoes with over 30 warehouses spread throughout Oregon and Idaho. Schlosser thoroughly explains his firsthand experience taking part in the potato process from the operations and workers to the aromas of the factories. “Perhaps the real reason behind the popularity of fast food is that it tastes so good. One of the most revealing points in Schlosser’s book is when he interviews the food flavor scientists who are able to synthesize the chemicals to produce appealing aromas and tastes virtually out of the air” (Brailsford 119.)
References
- Fast Food Nation: The Dark Side of the All-American Meal by Eric Schlosser Review by: IAN BRAILSFORD Australasian Journal of American Studies, Vol. 22, No. 1 (July 2003), pp. 117-119
- Schlosser, Eric. “Why the Fries Taste Good.” Fast Food Nation. New York: Houghton Mifflin, 2001. 26 March 2010. 4 pages. Web. PBS. 16 Nov. 2011.
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