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kottke.org posts about Eric Schlosser

163 Years of The Atlantic’s Writing on Race and Racism in America

posted by Jason Kottke   Jun 16, 2020

The Atlantic was founded in 1857 and in its early days was an outlet for prominent voices speaking out against slavery. Editor Gillian White has compiled a list of the magazine’s writing on race and racism in America from deep in the archive to the present day. It includes writing from Julia Ward Howe, Frederick Douglass, W.E.B. Du Bois, Booker T. Washington, Martin Luther King Jr., and Stokely Carmichael along with pieces from modern voices like Bree Newsome, Eve Ewing, Ta-Nehisi Coates, Ibram X. Kendi, and Nikole Hannah-Jones. In introducing the collection, White writes:

Understanding the present moment requires grappling with a history stained by racial inequity, violence, and the constant fight for forward progress. In a century and a half of writing stories about race in America, The Atlantic has published works that have improved the broad understanding of injustice in America, and also works that furthered ideas and theories that ultimately were proved wrong or harmful. To comprehend the current state of the country, we must consider the aftereffects of both categories. We must also take into account the fact that these stories, in aggregate, are overwhelmingly written by men.

And here are a few pieces I picked out for my own personal reading list:

Reconstruction by Frederick Douglass, December 1866. “No republic is safe that tolerates a privileged class, or denies to any of its citizens equal rights and equal means to maintain them.”

The Awakening of the Negro by Booker T. Washington, September 1896. “I wish my readers could have the chance that I have had of going into this community. I wish they could look into the faces of the people and see them beaming with hope and delight.”

The Negro Is Your Brother (Letter From Birmingham Jail) by Martin Luther King Jr., August 1963. “Whatever affects one directly, affects all indirectly. Never again can we afford to live with the narrow, provincial ‘outside agitator’ idea. Anyone who lives inside the United States can never be considered an outsider anywhere within its bounds.”

The Prison-Industrial Complex by Eric Schlosser, December 1998. “The United States now imprisons more people than any other country in the world — perhaps half a million more than Communist China. The American inmate population has grown so large that it is difficult to comprehend: imagine the combined populations of Atlanta, St. Louis, Pittsburgh, Des Moines, and Miami behind bars.”

The Case for Reparations by Ta-Nehisi Coates, June 2014. “And so we must imagine a new country. Reparations — by which I mean the full acceptance of our collective biography and its consequences — is the price we must pay to see ourselves squarely.”

Why McDonald’s fries taste so good

posted by Jason Kottke   Apr 25, 2011

Eric Schlosser’s Fast Food Nation came out ten years ago but this chapter on how much the taste and smell of food is chemically manipulated is still well worth a read.

Today’s sophisticated spectrometers, gas chromatographs, and headspace-vapor analyzers provide a detailed map of a food’s flavor components, detecting chemical aromas present in amounts as low as one part per billion. The human nose, however, is even more sensitive. A nose can detect aromas present in quantities of a few parts per trillion — an amount equivalent to about 0.000000000003 percent. Complex aromas, such as those of coffee and roasted meat, are composed of volatile gases from nearly a thousand different chemicals. The smell of a strawberry arises from the interaction of about 350 chemicals that are present in minute amounts. The quality that people seek most of all in a food — flavor — is usually present in a quantity too infinitesimal to be measured in traditional culinary terms such as ounces or teaspoons. The chemical that provides the dominant flavor of bell pepper can be tasted in amounts as low as 0.02 parts per billion; one drop is sufficient to add flavor to five average-size swimming pools. The flavor additive usually comes next to last in a processed food’s list of ingredients and often costs less than its packaging. Soft drinks contain a larger proportion of flavor additives than most products. The flavor in a twelve-ounce can of Coke costs about half a cent.