Larissa Zimberoff with Kate Krader - Technically Food (Online Event)

Monday, June 14, 2021 - 6:00pm


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Book Passage Presents

Mon., June 14, 2021 • 6:00pm PT • Live • Online

In conversation with Kate Krader

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This event will be broadcast live and does not require registration to attend. To view, click the "Watch Here" button at the time of the event, or subscribe to our e-newsletter to receive a ten-minute reminder.

 

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. 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.

Technically Food: Inside Silicon Valley’s Mission to Change What We Eat 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?

Through news-breaking revelations, Technically Food 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.

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.

Larissa Zimberoff is a freelance journalist who covers the intersection of food, technology, and business. Her work has appeared in the New York Times, the Wall Street Journal, Bloomberg Businessweek, 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.

Kate Krader is the Food Editor at Bloomberg Pursuits, where she writes about news and trends around the country and all over the world for the website and the magazine. She also contributes to the Bloomberg business division. She is the former restaurant editor at Food & Wine magazine, where she oversaw its news, trend and restaurant coverage. During her long tenure at the monthly magazine, she led Food & Wine's annual search for Food & Wine Best New Chefs. She also edited the Food & Wine Cocktails, an annual guide to the hottest cocktail recipes, the best spots and the biggest trends in nightlife. A graduate of Kenyon College in Ohio, Krader received her formal culinary training at La Varenne in Paris. She resides in Manhattan.

 

Location: 

Technically Food: Inside Silicon Valley's Mission to Change What We Eat Cover Image
$27.00
ISBN: 9781419747090
Availability: Usually Ships in 1-5 Days
Published: Harry N. Abrams - June 1st, 2021