Technically Food

Inside Silicon Valley’s Mission to Change What We Eat

De: Larissa Zimberoff

Narrado por: 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

Its a great introduction into the new food industry

Great introduction to the industry. As a person who is following the developments in the industry, I didn’t get much of the new knowledge. But I thinks it’s good for newbies.

Read (listen to) this!

Such a great book, thoroughly and fairly researched and covered. Incredibly thought provoking. I look forward to an updated version in the future to see what worked.

Information dense, fascinating look at modern food tech

Larissa Zimberoff takes a compelling look at all the different new food technologies that have arisen in the last decade - with many (like algae & mushrooms) still being actively developed right now. Zimberoff does a good job balancing the promise of these new high tech foods with her critique of food tech in general. Would highly recommend this audio book wanting to better understand food innovations.

hard to hear

while interesting, it was hard to listen to. The volume at which the narrator speaks trails off often, and I found myself constantly rewinding to try to hear what she said.

Bad science and nutrition advice

As a book about the food industry it is fine or at least I don’t see the errors in this part of the book but as a nutrition or food science book it is pretty bad. There is lots of talk about “chemicals”, “bad food”, “clean ingredients”, and “processed foods” in ways that are at best slightly biased by current attitudes about food and diets and worst is just absolutely incorrect (incorrectly describing pH of foods and swapping the meaning of macro and micronutrients). I’m pretty interested in the food manufacturing industry as a food scientist who works in this field but I just can’t get past the absurd biases and errors to hear the story about Silicon Valley Food start ups. The writing is engaging but often veers into language that has no place in journalistic writing (lots of moralizing and extreme over-generalizing).