Technically Food: Inside Silicon Valleys Mission to Change What We Eat

(Hardback)

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Description

Ultraprocessed and secretly produced foods are roaring back into vogue, cheered by consumers and investors because they are vegetarianoften veganand help address societal issues. And as our food system leaps ahead to a sterilized lab of the future, we think we know more about our food then we ever did, but because so much is happening so rapidly, we actually know less. This isnt stopping the companies or the consumers, however. We want a more transparent food systembut we dont know what questions to ask. In Technically Food, investigative reporter Larissa Zimberoff pokes holes in the marketing mania behind todays changing food landscape and clearly shows the tradeoffs of replacing real food with technologydriven approximations.

Reviews

In a feat of razor-sharp journalism, Zimberoff asks all the right questions about Silicon Valleys hunger for a tech-driven food system. If you, like me, suspect theyre selling the sizzle more than the steak, read Technically Food for the real story. -- Dan Barber * the chef and co-owner of Blue Hill and Blue Hill at Stone Barns and the author of The Th *
The people Zimberoff writes about in this clear-eyed guide to the cornucopia of new food being engineered with our health in mind are everything big food cant be: inventive, risk-taking, infectiously impassioned. Careful, she warns; theres plenty of hype being dished. But wow, I cant wait to eat some beer. -- Michael Moss * author of Salt Sugar Fat and Hooked *
Larissa Zimberoff takes Silicon Valleys hottest ingredients and makes them resonate through a combination of excellent storytelling and reporting. From pea protein, the Disneyland of Natural Foods, to the billion-dollar veggie burger industry, Zimberoff makes Technically Food a wonderland of intelligence. -- Kate Krader * food editor, Bloomberg News *
As a nutritionist and meat eater, its clear to me that we need greater consumer transparency to understand whether or not new foods are better for our health. Technically Food is a must read because it answers the essential question that skeptical consumers are asking: What might we lose by embracing a future of lab-made food -- Rachel Paul, PhD, RD * @CollegeNutritionist *
If you want to know what well be eating twenty years from now, read this book. -- Dr. Dean Ornish * clinical professor of medicine, University of California, San Francisco, and author of UnDo It! *
Zimberoff excels at making complex issues accessible, and she leavens her survey with dashes of dry humor. Anyone curious about the future of food should give this a look. -- Publishers Weekly
An engaging, thorough examination of the transformation of the food industry as it relates to sustainability and creating alternatives to the slaughterhouse. Highly recommended. -- Library Journal
the reporting behind this book is masterful -- Science Magazine

Author Bio

Larissa Zimberoff is a freelance journalist who covers the intersection of food, technology, and business. Her work has appeared in the New York Times, the Wall Street Journal, Bloomberg News, Bloomberg Businessweek, and many others. Zimberoff often presents on, moderates, and leads panels on food tech including at Stanford, reThink Food at CIA/Napa, and IACP. She splits her time between San Francisco, California, and New York City.