The Food Questions America Is Asking
How Journalists and Scientists Are Redefining What We Eat

About the Book

The Food Questions America Is Asking reveals how journalists and scientists shape what we believe about our plates — from umami’s quiet revolution to the controversy over high-fructose corn syrup. Written by food formulation consultant Edmund McCormick, it blends narrative storytelling with clear, lab-tested explanations so curious readers can separate signal from noise and cook (and shop) smarter.

Why it matters: Food coverage influences public health, policy, and purchasing. This book makes the science accessible and the reporting accountable.

Key Talking Points

• How journalists and scientists together redefine food literacy in America
• Flavor chemistry: the engine behind taste, texture, and craveability
• What consumers get wrong about “natural” vs. “processed”
• Misunderstood additives (MSG, xanthan gum) and what the evidence says
• How to read food headlines critically — and cook with confidence

About the Author

Edmund “Ed” McCormick is the founder and CEO of Cape Crystal Brands, specializing in natural hydrocolloids, emulsifiers, and thickeners for modernist and clean-label cooking. A former U.S. Army artillery officer, he later completed his degree in business and communications at Long Island University. McCormick translates complex food science into practical insight for professionals and home cooks alike and authored the comprehensive reference The Beginner’s Guide to Hydrocolloids.

With development editor Max Sinsheimer (three-time James Beard Award winner), this book pairs real journalist questions with rigorous, readable science.

Sample Excerpts

The Umami Revolution: “Give a tomato time and heat and what emerges isn’t just a ‘better’ tomato — it’s a recalibration of taste itself, unlocked by glutamates our palates instinctively recognize.”

HFCS: The Sweet Scapegoat: “We chase simple villains because they make complicated diets feel solvable. But chemistry doesn’t vote. It measures.”

Book Details