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Technically Food: Inside Silicon Valleys Mission to Change What We Eat,Used
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In a feat of razorsharp journalism, Zimberoff asks all the right questions about Silicon Valleys hunger for a techdriven food system. If you, like me, suspect theyre selling the sizzle more than the steak, read Technically Food for the real story. Dan Barber, the chef and coowner of Blue Hill and Blue Hill at Stone BarnsEating 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 labsmaking milk without cows and eggs without chickensstartups are creating wholly new food categories. Real food is being replaced by hightech.Technically Food: Inside Silicon Valleys Mission to Change What We Eat by investigative reporter Larissa Zimbero? is the first comprehensive survey of the food companies at the forefront of this booming business. Zimberoff pokes holes in the mania behind todays 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 plantbasedoften veganand help address societal issues like climate change, animal rights, and our planets dwindling natural resources. But are these products good for our personal health?Through newsbreaking revelations, Technically Food examines the tradeo?s of replacing real food with technologydriven approximations. Chapters go into detail about algae, fungi, pea protein, cultured milk and eggs, upcycled foods, plantbased burgers, vertical farms, cultured meat, and marketing methods. In the final chapter Zimberoff talks to industry voicesincluding Dan Barber, Mark Cuban, Marion Nestle, and Paul Shapiroto 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.
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