Overview

Ultraprocessed and secretly produced foods are roaring back into vogue, cheered by consumers and investors because they are vegetarian—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 then we ever did, but because so much is happening so rapidly, we actually know less. This isn’t stopping the companies or the consumers, however. We want a more transparent food system—but we don’t know what questions to ask. In Technically Food, investigative reporter Larissa Zimberoff pokes holes in the marketing mania behind today’s changing food landscape and clearly shows the tradeoffs of replacing real food with technologydriven approximations.

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9781419747090

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If you want to know what we'll 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! 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 can't be: inventive, risk-taking, infectiously impassioned. Careful, she warns; there's plenty of hype being dished. But wow, I can't wait to eat some beer. --Michael Moss author of Salt Sugar Fat and Hooked As a nutritionist and meat eater, it's 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 Larissa Zimberoff takes Silicon Valley's 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 In a feat of razor-sharp journalism, Zimberoff asks all the right questions about Silicon Valley's hunger for a tech-driven food system. If you, like me, suspect they're 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

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 If you want to know what we'll 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! 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 can't be: inventive, risk-taking, infectiously impassioned. Careful, she warns; there's plenty of hype being dished. But wow, I can't wait to eat some beer. --Michael Moss author of Salt Sugar Fat and Hooked As a nutritionist and meat eater, it's 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 Larissa Zimberoff takes Silicon Valley's 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 In a feat of razor-sharp journalism, Zimberoff asks all the right questions about Silicon Valley's hunger for a tech-driven food system. If you, like me, suspect they're 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

In a feat of razor-sharp journalism, Zimberoff asks all the right questions about Silicon Valley's hunger for a tech-driven food system. If you, like me, suspect they're 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

Author Information

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.

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