Press Kit — The Food Questions America Is Asking
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A journalist-driven exploration of flavor chemistry, ingredient myths, and media truth-seeking — connecting kitchen wisdom to modern food science.
About the BookAbout 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.
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 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.