Cover of Technically Food

Technically Food

Inside Silicon Valley’s Mission to Change What We Eat

 Sample

Get 30 days of Standard free

€5.99/mo after trial. Cancel monthly.
Try for €0.00
More purchase options

Technically Food

By: Larissa Zimberoff
Narrated by: Larissa Zimberoff
Try for €0.00

€5.99 a month after 30 days. Cancel anytime.

Buy Now for €15.99

Buy Now for €15.99

Season's Savings | 0.99 €/month for 3 months

5.99 €/month thereafter - terms apply. Cancel monthly.

The full inside story of the technology paradigm shift transforming the food we eat and who is making it

Ultraprocessed and secretly produced foods are roaring back into vogue, cheered by consumers and investors because they are plant-based 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.

©2021 Larissa Zimberoff. Published in 2021 by Abrams Press, an imprint of ABRAMS, New York. All rights reserved. (P)2021 Blackstone Publishing Diets, Nutrition & Healthy Eating Fitness, Diet & Nutrition Science
adbl_web_anon_alc_button_suppression_t1
All
Most relevant
Sadly, this short book is a classic illustration of what could have been an interesting, substantial article diluted into an insipid book, written in narrative rather than synthetic style. It is marred by an irritating emphasis on the first person singular and an abundance of pointless details such as how the person interviewed was dressed or whether the room where he was met was carpeted. Oddly, the book concludes with a sizeable number of long quotations, that may lead some readers to imagine that the author ran out of time to properly integrate the material into her work.

Despite juicy tidbits of information, this half-baked offering is best left aside, until it ripens towards a potential second edition.

Where's the Beef?

Something went wrong. Please try again in a few minutes.