Technically Food : Inside Silicon Valley's Mission to Change What We Eat.

Format:

Book

Author/Creator:

Zimberoff, Larissa.

Language:

English

Subjects (All):

Functional foods--Health aspects.

Functional foods.

Functional foods--Nutritional aspects.

Food science.

Food habits.

Feeding Behavior.

Medical Subjects:

Feeding Behavior.

Physical Description:

1 online resource (159 pages)

Edition:

1st ed.

Other Title:

Technically Food

Place of Publication:

New York, NY : Abrams, Inc., 2021.

Summary:

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.

Contents:

Introduction

Algae: the future food that's always in the future

Fungi: a steak substitute ... and flavor enhancer?

Pea protein: finally, something that could topple Big Soy

Milk and eggs: if no animals were involved, is it vegan?

Upcycling: rescuing edible stuff to make ... more edible stuff?

Plant-based burgers: can plants replace red meat?

Vertical farms: can premium greens picked by robots feed the world?

Cell-based meat: will animal analogues make it beyond an elite niche?

Are we buying what they're selling?

What are we eating in twenty years?

Notes:

Description based on publisher supplied metadata and other sources.

ISBN:

9781683359913

1683359917

OCLC:

1255219744