{"product_id":"technically-food-inside-silicon-valleys-mission-to-change-what-we-eat-hardcover","title":"Technically Food: Inside Silicon Valley's Mission to Change What We Eat - Hardcover","description":"\u003cp\u003eby \u003cb\u003eLarissa Zimberoff\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"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 \u003ci\u003eTechnically Food\u003c\/i\u003e for the real story.\" --Dan Barber, the chef and co-owner of Blue Hill and Blue Hill at Stone Barns\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e 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\u003cb\u003e.\u003c\/b\u003e 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. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eTechnically Food: Inside Silicon Valley's Mission to Change What We Eat\u003c\/i\u003e 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? \u003cp\u003e\u003c\/p\u003e Through news-breaking revelations, \u003ci\u003eTechnically Food\u003c\/i\u003e 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. \u003cp\u003e\u003c\/p\u003e 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.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eLarissa Zimberoff\u003c\/b\u003e is a freelance journalist who covers the intersection of food, technology, and business. Her work has appeared in the \u003ci\u003eNew York Times\u003c\/i\u003e, the \u003ci\u003eWall Street Journal\u003c\/i\u003e, \u003ci\u003eBloomberg News\u003c\/i\u003e, \u003ci\u003eBloomberg Businessweek\u003c\/i\u003e, 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. \u003cbr\u003e\u003c\/p\u003e\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 288\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 9.1 x 6.2 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 01, 2021\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51768982995232,"sku":"9781419747090","price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/92902641c00540a85d12f7a54f9462a4.webp?v=1780340770","url":"https:\/\/ebocreations.com\/products\/technically-food-inside-silicon-valleys-mission-to-change-what-we-eat-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}