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Author: Larissa Zimberoff
Publisher: Abrams
ISBN: 1683359917
Category : Technology & Engineering
Languages : en
Pages : 169
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Book Description
“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 Eating a veggie burger used to mean consuming a mushy, flavorless patty that you would never confuse with a beef burger. But now products from companies like Beyond Meat, Impossible Foods, Eat Just, and others that were once fringe players in the food space are dominating the media, menus in restaurants, and the refrigerated sections of our grocery stores. With the help of scientists working in futuristic labs––making milk without cows and eggs without chickens––start-ups are creating wholly new food categories. Real food is being replaced by high-tech. Technically Food: Inside Silicon Valley’s Mission to Change What We Eat by investigative reporter Larissa Zimberoff is the first comprehensive survey of the food companies at the forefront of this booming business. Zimberoff pokes holes in the mania behind today’s changing food landscape to uncover the origins of these mysterious foods and demystify them. These sometimes ultraprocessed and secretly produced foods are cheered by consumers and investors because many are plant-based—often vegan—and help address societal issues like climate change, animal rights, and our planet’s dwindling natural resources. But are these products good for our personal health? Through news-breaking revelations, Technically Food examines the trade-offs of replacing real food with technology-driven approximations. Chapters go into detail about algae, fungi, pea protein, cultured milk and eggs, upcycled foods, plant-based burgers, vertical farms, cultured meat, and marketing methods. In the final chapter Zimberoff talks to industry voices––including Dan Barber, Mark Cuban, Marion Nestle, and Paul Shapiro––to learn where they see food in 20 years. 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 about the food we are eating. Until now.
Author: Larissa Zimberoff
Publisher: Abrams
ISBN: 1683359917
Category : Technology & Engineering
Languages : en
Pages : 169
Get Book Here
Book Description
“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 Eating a veggie burger used to mean consuming a mushy, flavorless patty that you would never confuse with a beef burger. But now products from companies like Beyond Meat, Impossible Foods, Eat Just, and others that were once fringe players in the food space are dominating the media, menus in restaurants, and the refrigerated sections of our grocery stores. With the help of scientists working in futuristic labs––making milk without cows and eggs without chickens––start-ups are creating wholly new food categories. Real food is being replaced by high-tech. Technically Food: Inside Silicon Valley’s Mission to Change What We Eat by investigative reporter Larissa Zimberoff is the first comprehensive survey of the food companies at the forefront of this booming business. Zimberoff pokes holes in the mania behind today’s changing food landscape to uncover the origins of these mysterious foods and demystify them. These sometimes ultraprocessed and secretly produced foods are cheered by consumers and investors because many are plant-based—often vegan—and help address societal issues like climate change, animal rights, and our planet’s dwindling natural resources. But are these products good for our personal health? Through news-breaking revelations, Technically Food examines the trade-offs of replacing real food with technology-driven approximations. Chapters go into detail about algae, fungi, pea protein, cultured milk and eggs, upcycled foods, plant-based burgers, vertical farms, cultured meat, and marketing methods. In the final chapter Zimberoff talks to industry voices––including Dan Barber, Mark Cuban, Marion Nestle, and Paul Shapiro––to learn where they see food in 20 years. 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 about the food we are eating. Until now.
Author: John La Puma
Publisher: Harmony
ISBN: 0307394638
Category : Cooking
Languages : en
Pages : 322
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Book Description
Integrating nutritional science with culinary expertise, a physician explains how to prevent disease, shed pounds, and promote overall health by using foods that tempt the palate while promoting the body's immunity.
Author: Michael Pollan
Publisher: Penguin
ISBN: 0143038583
Category : Health & Fitness
Languages : en
Pages : 481
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Book Description
"Outstanding . . . a wide-ranging invitation to think through the moral ramifications of our eating habits." —The New Yorker One of the New York Times Book Review's Ten Best Books of the Year and Winner of the James Beard Award Author of This is Your Mind on Plants, How to Change Your Mind and the #1 New York Times Bestseller In Defense of Food and Food Rules What should we have for dinner? Ten years ago, Michael Pollan confronted us with this seemingly simple question and, with The Omnivore’s Dilemma, his brilliant and eye-opening exploration of our food choices, demonstrated that how we answer it today may determine not only our health but our survival as a species. In the years since, Pollan’s revolutionary examination has changed the way Americans think about food. Bringing wide attention to the little-known but vitally important dimensions of food and agriculture in America, Pollan launched a national conversation about what we eat and the profound consequences that even the simplest everyday food choices have on both ourselves and the natural world. Ten years later, The Omnivore’s Dilemma continues to transform the way Americans think about the politics, perils, and pleasures of eating.
Author: Brad Thomas Parsons
Publisher: Ten Speed Press
ISBN: 1607748975
Category : Pets
Languages : en
Pages : 114
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Book Description
Distillery Cats contains the whimsical tales of working cats in distilleries around the world, with charming illustrations of the beloved mousers. Distillery Cats cheekily tells the tale of the historical role of these spirited cats and their evolution from organic pest control to current brand ambassadors. James Beard Award-winning author (and noted cat enthusiast) Brad Thomas Parsons profiles 30 of the world's most adorable and lovable distillery cats, featuring "interviews," a hand-drawn portrait of each cat, plus trading card-style stat sheets with figures like "super-power" and "mice killed." Featuring 15 cocktail recipes to enjoy while you page through, Distillery Cats is a quirky but essential addition to any cat or spirits lover's bookshelf.
Author: Lana Wood Johnson
Publisher: Scholastic Inc.
ISBN: 1338335480
Category : Young Adult Fiction
Languages : en
Pages : 501
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Book Description
A hilarious, snarky, and utterly addicting #ownvoices debut that explores friendship, sexual orientation, mental health, and falling in love (even if things might be falling apart around you). When a guy named Martin Nathaniel Munroe II texts you, it should be obvious who you're talking to. Except there's two of them (it's a long story), and Haley thinks she's talking to the one she doesn't hate.A question about a class project rapidly evolves into an all-consuming conversation. Haley finds that Martin is actually willing to listen to her weird facts and unusual obsessions, and Martin feels like Haley is the first person to really see who he is. Haley and Martin might be too awkward to hang out in real life, but over text, they're becoming addicted to each other.There's just one problem: Haley doesn't know who Martin is. And Martin doesn't know that Haley doesn't know. But they better figure it out fast before their meet-cute becomes an epic meet-disaster . . .
Author: Mary H. K. Choi
Publisher: Simon & Schuster Books for Young Readers
ISBN: 1534445986
Category : Young Adult Fiction
Languages : en
Pages : 448
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Book Description
A New York Times bestseller! “Smart and funny…warm and rewarding.” —Booklist (starred review) “A compelling and quirky tale of love and negotiating early adulthood in New York City.” —School Library Journal From the New York Times bestselling author of Emergency Contact, which Rainbow Rowell called “smart and funny,” comes a “captivating” (The New York Times) romance about how social media influences relationships every day. On paper, college dropout Pablo Rind doesn’t have a whole lot going for him. His graveyard shift at a twenty-four-hour deli in Brooklyn is a struggle. Plus, he’s up to his eyeballs in credit card debt. Never mind the state of his student loans. Pop juggernaut Leanna Smart has enough social media followers to populate whole continents. The brand is unstoppable. She graduated from child stardom to become an international icon, and her adult life is a queasy blur of private planes, step-and-repeats, aspirational hotel rooms, and strangers screaming for her just to notice them. When Leanna and Pablo meet at 5:00 a.m. at the bodega in the dead of winter it’s absurd to think they’d be A Thing. But as they discover who they are, who they want to be, and how to defy the deafening expectations of everyone else, Lee and Pab turn to each other. Which, of course, is when things get properly complicated.
Author: Parke Wilde
Publisher: Routledge
ISBN: 1849714282
Category : Business & Economics
Languages : en
Pages : 250
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Book Description
This book offers a broad introduction to food policies in the United States. Real-world controversies and debates motivate the book's attention to economic principles, policy analysis, nutrition science and contemporary data sources. It assumes that the reader's concern is not just the economic interests of farmers, but also includes nutrition, sustainable agriculture, the environment and food security. The book's goal is to make US food policy more comprehensible to those inside and outside the agri-food sector whose interests and aspirations have been ignored. The chapters cover US agriculture, food production and the environment, international agricultural trade, food and beverage manufacturing, food retail and restaurants, food safety, dietary guidance, food labeling, advertising and federal food assistance programs for the poor. The author is an agricultural economist with many years of experience in the non-profit advocacy sector, the US Department of Agriculture and as a professor at Tufts University. The author's well-known blog on US food policy provides a forum for discussion and debate of the issues set out in the book.
Author: Alana Chernila
Publisher: Clarkson Potter
ISBN: 0451494997
Category : Cooking
Languages : en
Pages : 274
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Book Description
Vegetables keep secrets, and to prepare them well, we need to know how to coax those secrets out. "What is the best way to eat a radish?" Alana Chernila hears this sort of question all the time. Arugula, celeriac, kohlrabi, fennel, asparagus--whatever the vegetable may be, people always ask how to prepare it so that the produce really shines. Although there are countless ways to eat our vegetables, there are a few perfect ways to make each vegetable sing. With more than 100 versatile recipes, Eating from the Ground Up teaches you how to showcase the unique flavor and texture of each vegetable, truly bringing out the best in every root and leaf. The answers lie in smart techniques and a light touch. Here are dishes so simple and quick that they feel more intuitive than following a typical recipe; soups for year-round that are packed with nourishment; ideas for maximizing summer produce; hearty fall and winter foods that are all about comfort; impressive dishes fit for a party; and tips like knowing there's not one vegetable that doesn't perk up with a sprinkle of salt. No matter the vegetable, the central lesson is: don't mess with a good thing.
Author: Paul Shapiro
Publisher: Simon and Schuster
ISBN: 1501189107
Category : Technology & Engineering
Languages : en
Pages : 272
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Book Description
Paul Shapiro gives you a “captivating” (John Mackey, former CEO of Whole Foods Market) front-row seat for the race to create and commercialize cleaner, safer, sustainable meat—real meat—without the animals. Since the dawn of Homo sapiens some quarter million years ago, animals have satiated our species’ desire for meat. But with a growing global population and demand for meat, eggs, dairy, leather, and more, raising such massive numbers of farm animals is woefully inefficient and takes an enormous toll on the planet, public health, and certainly the animals themselves. But what if we could have our meat and eat it, too? The next great scientific revolution is underway—“a future where the cellular agricultural revolution helps lower rates of foodborne illness, greatly improves environmental sustainability, and allows us to continue to enjoy the food we love” (Kathleen Sebelius, former US Secretary of Health and Human Services). Enter clean meat—real, actual meat grown (or brewed!) from animal cells—as well as other clean foods that ditch animal cells altogether and are simply built from the molecule up. Whereas our ancestors domesticated wild animals into livestock, today we’re beginning to domesticate their cells, leaving the animals out of the equation. From one single cell of a cow, you could feed an entire village. And “in this important book that could just save your life” (Michael Greger, MD, author of How Not to Die), the story of this coming second domestication is anything but tame.
Author: Annemarie Colbin
Publisher: Ballantine Books
ISBN: 0307833135
Category : Body, Mind & Spirit
Languages : en
Pages : 385
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Book Description
Yes, you are what you eat. For everyone who wonders why, in this era of advanced medicine, we still suffer so much serious illness, Food and Healing is essential reading. “An eminently practical, authoritative, and supportive guide to making everyday decisions about eating that can transform our lives. Food and Healing is a remarkable achievement.”—Richard Grossman, Director, The Health in Medicine Project, Montefiore Medical Center Annemarie Colbin, founder of New York's renowned Natural Gourmet Cookery School and author of The Book of Whole Meals, argues passionately that we must take responsibility for our own health and rely less on modern medicine, which still seems to focus on trying to cure rather than prevent illness. Eating well, she shows, is the first step toward better health. Drawing on an impressive range of thinking—from Eastern philosophy to current medical journals—Colbin shatters many myths not only about the “Standard American Diet” but also about some of the quirky and unhealthy food fads of recent years. What emerges is one of the first complete works on: • How food affects our moods • The healing qualities of specific foods • The role of diet in preventing illness • How to tailor a diet approach that is right for you “I recommend it to my patients. . . . It's an excellent book to help people understand the relationship between what they eat and how they feel.”—Stephen Rechtstaffen, M.D. Director, Omega Institute for Holistic Studies “Have a look at this important, well-thought-out book.”—Bon Appetit
