Technically Food: The Business of Plant-Based Meat and the Battle to Control What We Eat
- Downloads：9115
- Type：Epub+TxT+PDF+Mobi
- Create Date：2021-06-02 17:31:32
- Update Date：2025-09-06
- Status：finish
- Author：Larissa Zimberoff
- ISBN：1419747096
- Environment：PC/Android/iPhone/iPad/Kindle
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Summary
The full inside story of the technology paradigm shift transforming the food we eat and who is making it
Ultra-processed and secretly produced foods are roaring back into vogue， cheered by consumers and investors because they are plant-based—often vegan—and 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 than we ever did， but because so much is happening so rapidly， we actually know less。 In Technically Food， investigative reporter Larissa Zimberoff pokes holes in the marketing mania behind today’s changing food landscape and clearly shows the trade-offs of replacing real food with technology-driven approximations with news-breaking revelations。
Ultra-processed and secretly produced foods are roaring back into vogue， cheered by consumers and investors because they are plant-based—often vegan—and 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 than we ever did， but because so much is happening so rapidly， we actually know less。 In Technically Food， investigative reporter Larissa Zimberoff pokes holes in the marketing mania behind today’s changing food landscape and clearly shows the trade-offs of replacing real food with technology-driven approximations with news-breaking revelations。
Reviews
Ula Tardigrade
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„Don’t Eat Anything Your Great Grandmother Wouldn’t Recognize as Food”， Michael Pollan famously wrote in his Food Rules: An Eater's Manual。 Well， when it comes to the New Food， it can be a challenge。 There is a booming industry of laboratory created meals and while many of them are tempting for vegetarians and people who want to eat less meat， there is a concern whether they are good for us。This is a starting point for this interesting book。 The author takes us on a mind blowing tour of the food „Don’t Eat Anything Your Great Grandmother Wouldn’t Recognize as Food”， Michael Pollan famously wrote in his Food Rules: An Eater's Manual。 Well， when it comes to the New Food， it can be a challenge。 There is a booming industry of laboratory created meals and while many of them are tempting for vegetarians and people who want to eat less meat， there is a concern whether they are good for us。This is a starting point for this interesting book。 The author takes us on a mind blowing tour of the food tech。 She is a perfect guide， as both a journalist covering this topic for years and a type 1 diabetic， which means that her attitude towards food is much more inquisitive than that of most consumers。 While very well written， the book can be sometimes a little chaotic， nonetheless it gives you not only a good overview of the latest innovations in this field but also tries to find answers to the questions of sustainability and wholesomeness of these new products。 In most cases the answer is: it’s too early to say。Recommended to readers of Michael Pollan and anyone interested in the food industry。Thanks to the publisher， Abrams Press， and NetGalley for the advance copy of this book。 。。。more
Whitney Pergram
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A BIG THANK YOU to Abrams Press for the ARC of Technically Food: Inside Silicon Valley’s Mission to Change What We Eat by Larissa Zimberoff， scheduled to be published on June 1， 2021。 Technically Food provides a comprehensive survey of the foods and food companies at the forefront of the tech-driven food industry， underscoring the disconnect between the average consumer and their consumption。 Although mass-produced plant-based products are marketed as the answer to addressing societal issues lik A BIG THANK YOU to Abrams Press for the ARC of Technically Food: Inside Silicon Valley’s Mission to Change What We Eat by Larissa Zimberoff， scheduled to be published on June 1， 2021。 Technically Food provides a comprehensive survey of the foods and food companies at the forefront of the tech-driven food industry， underscoring the disconnect between the average consumer and their consumption。 Although mass-produced plant-based products are marketed as the answer to addressing societal issues like climate change， animal rights， and our planet’s dwindling natural resources， Zimberoff points out the need for further questions and industry transparency。 The COVID-19 pandemic has drawn attention to the ways in which industrializing livestock production industrializes the pathogens that circulate among them。 It quickly becomes apparent that a consolidated， corporate-controlled system is not a sustainable solution in the meat industry or the plant-based meat industry。 In this way， Technically Food asks a poignant question: When we envision the future of meat， what should we envision？The life-altering challenges that the coronavirus pandemic wrought—fewer trips to the market， out-of-stock-items， more home cooking—might point us to prioritizing an end or reduction in eating animals raised in industrialized feedlots。 But this also depends on our encroachment on wild spaces to raise more animal meat for human consumption。 It speaks to creating a world that no longer spreads into every nook and cranny of Mother Nature。 When there's another pandemic， what will our food look like and who will be in the position to make choices？ But industrial agriculture is a highly efficient way to feed our world; it's the devil we know。 Can we leave it undomesticated or， better yet， return great swaths of land to its former glory？ Can we feed more people on less land？ Chef Sean Sherman， aka the Sioux Chef， votes strongly for learning the lessons of his ancestors， people with thousands of years of ecological knowledge。 "We can produce more food if we landscape for it like indigenous communities。" From the publisher: The full inside story of the technology paradigm shift transforming the food we eat and who is making it。 Ultra-processed and secretly produced foods are roaring back into vogue， cheered by consumers and investors because they are plant-based—often vegan—and 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 than we ever did， but because so much is happening so rapidly， we actually know less。 In Technically Food， investigative reporter Larissa Zimberoff pokes holes in the marketing mania behind today’s changing food landscape and clearly shows the trade-offs of replacing real food with technology-driven approximations with news-breaking revelations。★★★★★I received this book free from NetGalley in exchange for an honest review。5 of 5 StarsPub Date 1 June 2021#Technically Food #NetGalley 。。。more
Oliver Harris
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