Technically Food

Zimberoff excels at making complex issues accessible, and she leavens her survey with dashes of dry humor. Anyone curious about the future of food should give this a look. --Publishers Weekly If you want to know what we'll be eating twenty years from now, read this book. --Dr. Dean Ornish clinical professor of medicine, University of California, San Francisco, and author of UnDo It! The people Zimberoff writes about in this clear-eyed guide to the cornucopia of new food being engineered with our health in mind are everything big food can't be: inventive, risk-taking, infectiously impassioned. Careful, she warns; there's plenty of hype being dished. But wow, I can't wait to eat some beer. --Michael Moss author of Salt Sugar Fat and Hooked As a nutritionist and meat eater, it's clear to me that we need greater consumer transparency to understand whether or not new foods are better for our health. Technically Food is a must read because it answers the essential question that skeptical consumers are asking: 'What might we lose by embracing a future of lab-made food?' --Rachel Paul, PhD, RD @CollegeNutritionist Larissa Zimberoff takes Silicon Valley's hottest ingredients and makes them resonate through a combination of excellent storytelling and reporting. From pea protein, the 'Disneyland of Natural Foods, ' to the billion-dollar veggie burger industry, Zimberoff makes Technically Food a wonderland of intelligence. --Kate Krader food editor, Bloomberg News 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 and Blue Hill at Stone Barns and the author of The Th