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Technically Food: Inside Silicon Valley’s Mission to Change What We Eat Audiobook
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Publisher Description
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.
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“An engaging, thorough examination of the transformation of the food industry as it relates to sustainability and creating alternatives to the slaughterhouse. Highly recommended.”
— Library Journal
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“Technically Food is a must read.’”
— Rachel Paul, PhD, RD -
“A combination of excellent storytelling and reporting…makes Technically Food a wonderland of intelligence.”
— 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.”
— Dan Barber, author of The Third Plate -
“Explores eight of the latest tech trends…The reporting behind this book is masterful.”
— Science -
“A breezy and informative survey…Zimberoff excels at making complex issues accessible, and she leavens her survey with dashes of dry humor.”
— Publishers Weekly
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About Larissa Zimberoff
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 News, Bloomberg Businessweek, and many others. She often presents on, moderates, and leads panels on food tech, including at Stanford, reThink Food at CIA/Napa, and the International Association of Culinary Professions.