Technically Food
Inside Silicon Valley’s Mission to Change What We Eat
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Technically Food
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Larissa Zimberoff
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