The full inside story of the technology paradigm shift transforming the food we eat and who is making it Ultra-processed and secretly produced foods are roaring back into vogue, cheered by consumers and investors because they are plant-based--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 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.
Type: BOOK - Published: 2021-06-01 - Publisher: Abrams
“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
Type: BOOK - Published: 2021-03-04 - Publisher: Abrams Press
The full inside story of the technology paradigm shift transforming the food we eat and who is making it Ultra-processed and secretly produced foods are roaring back into vogue, cheered by consumers and investors because they are plant-based--often vegan--and help address societal issues. And as our food system leaps ahead
Type: BOOK - Published: 2004-03-15 - Publisher: CRC Press
Food and Nutritional Toxicology provides a broad overview of the chemicals in food that have the potential to produce adverse health effects. The book covers the impact on human health of food containing environmental contaminants or natural toxicants, food additives, the migration of chemicals from packaging materials into foods, and
Type: BOOK - Published: 2005-03-11 - Publisher: John Wiley & Sons
As with the beginning of the twentieth century, when food safetystandards and the therapeutic benefits of certain foods andsupplements first caught the public’s attention, the dawn ofthe twenty-first century finds a great social priority placed onthe science of food safety. Ronald Schmidt and Gary Rodrick’sFood Safety Handbook provides a single,