Twinkie Ingredients

Even seeing the ingredients of a Twinkie like this, won’t deter me from eating them.  Not that I eat them all that much to begin with, but dang Twinkies are just about the best thing ever.  My love for them is partially wrapped up in visiting the Hostess Cupcake factory in Natick, Mass.  as a young’un several times, but also in the delectable combination of sponge cake and sugary animal fat.

Breaking down the deleteriously toothsome Twinkie, photographer Dwight Eschlimandocuments the Hostess confection by exposing all of its ingredients in a simple format. From mundane sugar to the alien Red 40 (above), the petri-dish-style portraits offer a concerning view of that old adage, “you are what you eat.”

There’s nothing worse than the stark realization that modern American food and our eating habits have more in common with a chemistry set than it does with actual, honest-to-god, food.

More on the photographer:

Dwight Eschliman was never a health nut himself, but he was raised by one; his mom kept her kids away from meat, dairy, or any kind of processed food. When Eschilman went away to college, he loosened up a bit, allowing himself to indulge in all sorts of previously forbidden treats, but by the time he had kids of his own, he found a renewed appreciation for simple, healthy food—and a renewed skepticism of chemical-filled, preservative-laden snacks. He’d also developed a love of disassembling ojects and photographing their component parts.

[via here/here]

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