Author: Larissa Zimberoff Publisher: Abrams ISBN: 1683359917 Category : Technology & Engineering Languages : en Pages : 169
Book Description
“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 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.
Author: Alana Chernila Publisher: Clarkson Potter ISBN: 0451494997 Category : Cooking Languages : en Pages : 274
Book Description
Vegetables keep secrets, and to prepare them well, we need to know how to coax those secrets out. "What is the best way to eat a radish?" Alana Chernila hears this sort of question all the time. Arugula, celeriac, kohlrabi, fennel, asparagus--whatever the vegetable may be, people always ask how to prepare it so that the produce really shines. Although there are countless ways to eat our vegetables, there are a few perfect ways to make each vegetable sing. With more than 100 versatile recipes, Eating from the Ground Up teaches you how to showcase the unique flavor and texture of each vegetable, truly bringing out the best in every root and leaf. The answers lie in smart techniques and a light touch. Here are dishes so simple and quick that they feel more intuitive than following a typical recipe; soups for year-round that are packed with nourishment; ideas for maximizing summer produce; hearty fall and winter foods that are all about comfort; impressive dishes fit for a party; and tips like knowing there's not one vegetable that doesn't perk up with a sprinkle of salt. No matter the vegetable, the central lesson is: don't mess with a good thing.
Author: Michael Pollan Publisher: Penguin ISBN: 0143038583 Category : Health & Fitness Languages : en Pages : 481
Book Description
"Outstanding . . . a wide-ranging invitation to think through the moral ramifications of our eating habits." —The New Yorker One of the New York Times Book Review's Ten Best Books of the Year and Winner of the James Beard Award Author of This is Your Mind on Plants, How to Change Your Mind and the #1 New York Times Bestseller In Defense of Food and Food Rules What should we have for dinner? Ten years ago, Michael Pollan confronted us with this seemingly simple question and, with The Omnivore’s Dilemma, his brilliant and eye-opening exploration of our food choices, demonstrated that how we answer it today may determine not only our health but our survival as a species. In the years since, Pollan’s revolutionary examination has changed the way Americans think about food. Bringing wide attention to the little-known but vitally important dimensions of food and agriculture in America, Pollan launched a national conversation about what we eat and the profound consequences that even the simplest everyday food choices have on both ourselves and the natural world. Ten years later, The Omnivore’s Dilemma continues to transform the way Americans think about the politics, perils, and pleasures of eating.
Author: National Research Council Publisher: National Academies Press ISBN: 0309082625 Category : Medical Languages : en Pages : 171
Book Description
Cell phones . . . airbags . . . genetically modified food . . . the Internet. These are all emblems of modern life. You might ask what we would do without them. But an even more interesting question might be what would we do if we had to actually explain how they worked? The United States is riding a whirlwind of technological change. To be sure, there have been periods, such as the late 1800s, when new inventions appeared in society at a comparable rate. But the pace of change today, and its social, economic, and other impacts, are as significant and far reaching as at any other time in history. And it seems that the faster we embrace new technologies, the less we're able to understand them. What is the long-term effect of this galloping technological revolution? In today's new world, it is nothing less than a matter of responsible citizenship to grasp the nature and implications of technology. Technically Speaking provides a blueprint for bringing us all up to speed on the role of technology in our society, including understanding such distinctions as technology versus science and technological literacy versus technical competence. It clearly and decisively explains what it means to be a technologically-literate citizen. The book goes on to explore the context of technological literacyâ€"the social, historical, political, and educational environments. This readable overview highlights specific issues of concern: the state of technological studies in K-12 schools, the reach of the Internet into our homes and lives, and the crucial role of technology in today's economy and workforce. Three case studies of current issuesâ€"car airbags, genetically modified foods, and the California energy crisisâ€"illustrate why ordinary citizens need to understand technology to make responsible decisions. This fascinating book from the National Academy of Engineering is enjoyable to read and filled with contemporary examples. It will be important to anyone interested in understanding how the world around them works.
Author: John La Puma Publisher: Harmony ISBN: 030740966X Category : Health & Fitness Languages : en Pages : 320
Book Description
What Dr. Andrew Weil is to herbal medicine and Dr. Phil is to TV psychology, Dr. John La Puma is to culinary medicine. At thirty-five, after eating too much of the Standard American Diet (SAD, isn’t it?), Dr. La Puma had become SADly paunchy. So he decided to research the science of nutrition while also going to culinary school to learn to cook. He created the revolutionary new concept of “culinary medicine”–recipes, foods, and meals that prevent or control common health conditions without sacrificing restaurant-quality taste. Now you can use culinary medicine too. In ChefMD’s Big Book of Culinary Medicine, you’ll learn to stock the medicine chest in your kitchen, use the doctor inside of you, and create dishes that give you lifesaving benefits and truly dazzling flavor. Dr. La Puma serves up a step-by-step eight-week plan to motivate you and help you change your life. Try Saffron Scallop, Shrimp, and Chickpea Paella. Or Sicilian Pasta with Swiss Chard, Goat Cheese, and Basil. Or Spicy and Rich Sausage and Kidney Bean Chili. Anyone who loves food, wants to have more energy, wants to reverse his or her family health history, or wants to know what to eat to get and stay healthy should read this book. Its recipes, meals, and menus can work within minutes of eating them. Experience food you can’t wait to make, and grab the energy and good health to reclaim your life. Doctor, What Do I Eat for That? Your kitchen needs a ChefMD. Renowned physician and professionally trained chef Dr. John La Puma has just the person for the job–you! By following the ChefMD Eight-Week Plan, you’ll find your inner doctor and learn to eat for optimal health and maximum satisfaction. Use ChefMD’s Big Book of Culinary Medicine to: • Discover what and how to eat for forty health conditions–starting with Acne, ADD, Alzheimer’s, Arthritis, and Asthma • Build a “culinary medicine chest” with fifty amazing foods that prevent or control common health conditions without sacrificing restaurant-quality taste • Conquer fatigue, supercharge your immune system, and look and feel younger • Get the most nutrition from the foods you eat • Find the ChefMD Essentials–thirty-six healthful and flavorful brand-name foods in boxes, bags, and cans • Fall in love with food again with fifty easy ChefMD recipes–and no guilt! Eat and cook the ChefMD way and discover just how delicious life can be!
Author: Paul Shapiro Publisher: Simon and Schuster ISBN: 1501189107 Category : Technology & Engineering Languages : en Pages : 272
Book Description
Paul Shapiro gives you a “captivating” (John Mackey, former CEO of Whole Foods Market) front-row seat for the race to create and commercialize cleaner, safer, sustainable meat—real meat—without the animals. Since the dawn of Homo sapiens some quarter million years ago, animals have satiated our species’ desire for meat. But with a growing global population and demand for meat, eggs, dairy, leather, and more, raising such massive numbers of farm animals is woefully inefficient and takes an enormous toll on the planet, public health, and certainly the animals themselves. But what if we could have our meat and eat it, too? The next great scientific revolution is underway—“a future where the cellular agricultural revolution helps lower rates of foodborne illness, greatly improves environmental sustainability, and allows us to continue to enjoy the food we love” (Kathleen Sebelius, former US Secretary of Health and Human Services). Enter clean meat—real, actual meat grown (or brewed!) from animal cells—as well as other clean foods that ditch animal cells altogether and are simply built from the molecule up. Whereas our ancestors domesticated wild animals into livestock, today we’re beginning to domesticate their cells, leaving the animals out of the equation. From one single cell of a cow, you could feed an entire village. And “in this important book that could just save your life” (Michael Greger, MD, author of How Not to Die), the story of this coming second domestication is anything but tame.
Author: James E. McWilliams Publisher: Little, Brown ISBN: 9780316052634 Category : Social Science Languages : en Pages : 272
Book Description
We suffer today from food anxiety, bombarded as we are with confusing messages about how to eat an ethical diet. Should we eat locally? Is organic really better for the environment? Can genetically modified foods be good for you? JUST FOOD does for fresh food what Fast Food Nation (Houghton Mifflin, 2001) did for fast food, challenging conventional views, and cutting through layers of myth and misinformation. For instance, an imported tomato is more energy-efficient than a local greenhouse-grown tomato. And farm-raised freshwater fish may soon be the most sustainable source of protein. Informative and surprising, JUST FOOD tells us how to decide what to eat, and how our choices can help save the planet and feed the world.
Author: Molly Baz Publisher: Clarkson Potter ISBN: 0593138279 Category : Cooking Languages : en Pages : 306
Book Description
NEW YORK TIMES BESTSELLER • A thoroughly modern guide to becoming a better, faster, more creative cook, featuring fun, flavorful recipes anyone can make. ONE OF THE BEST COOKBOOKS OF THE YEAR: NPR, Food52, Taste of Home “Surprising no one, Molly has written a book as smart, stylish, and entertaining as she is.”—Carla Lalli Music, author of Where Cooking Begins If you seek out, celebrate, and obsess over good food but lack the skills and confidence necessary to make it at home, you’ve just won a ticket to a life filled with supreme deliciousness. Cook This Book is a new kind of foundational cookbook from Molly Baz, who’s here to teach you absolutely everything she knows and equip you with the tools to become a better, more efficient cook. Molly breaks the essentials of cooking down to clear and uncomplicated recipes that deliver big flavor with little effort and a side of education, including dishes like Pastrami Roast Chicken with Schmaltzy Onions and Dill, Chorizo and Chickpea Carbonara, and of course, her signature Cae Sal. But this is not your average cookbook. More than a collection of recipes, Cook This Book teaches you the invaluable superpower of improvisation though visually compelling lessons on such topics as the importance of salt and how to balance flavor, giving you all the tools necessary to make food taste great every time. Throughout, you’ll encounter dozens of QR codes, accessed through the camera app on your smartphone, that link to short technique-driven videos hosted by Molly to help illuminate some of the trickier skills. As Molly says, “Cooking is really fun, I swear. You simply need to set yourself up for success to truly enjoy it.” Cook This Book will help you do just that, inspiring a new generation to find joy in the kitchen and take pride in putting a home-cooked meal on the table, all with the unbridled fun and spirit that only Molly could inspire.
Author: Lana Wood Johnson Publisher: Scholastic Inc. ISBN: 1338335480 Category : Young Adult Fiction Languages : en Pages : 501
Book Description
A hilarious, snarky, and utterly addicting #ownvoices debut that explores friendship, sexual orientation, mental health, and falling in love (even if things might be falling apart around you). When a guy named Martin Nathaniel Munroe II texts you, it should be obvious who you're talking to. Except there's two of them (it's a long story), and Haley thinks she's talking to the one she doesn't hate.A question about a class project rapidly evolves into an all-consuming conversation. Haley finds that Martin is actually willing to listen to her weird facts and unusual obsessions, and Martin feels like Haley is the first person to really see who he is. Haley and Martin might be too awkward to hang out in real life, but over text, they're becoming addicted to each other.There's just one problem: Haley doesn't know who Martin is. And Martin doesn't know that Haley doesn't know. But they better figure it out fast before their meet-cute becomes an epic meet-disaster . . .
Author: Thomas Trabold Publisher: Academic Press ISBN: 0128111585 Category : Technology & Engineering Languages : en Pages : 292
Book Description
Sustainable Food Waste-to-Energy Systems assesses the utilization of food waste in sustainable energy conversion systems. It explores all sources of waste generated in the food supply chain (downstream from agriculture), with coverage of industrial, commercial, institutional and residential sources. It provides a detailed analysis of the conventional pathways for food waste disposal and utilization, including composting, incineration, landfilling and wastewater treatment. Next, users will find valuable sections on the chemical, biochemical and thermochemical waste-to-energy conversion processes applicable for food waste and an assessment of commercially available sustainable food waste-to-energy conversion technologies. Sustainability aspects, including consideration of environmental, economic and social impacts are also explored. The book concludes with an analysis of how deploying waste-to-energy systems is dependent on cross-cutting research methods, including geographical information systems and big data. It is a useful resource for professionals working in waste-to-energy technologies, as well as those in the food industry and food waste management sector planning and implementing these systems, but is also ideal for researchers, graduate students, energy policymakers and energy analysts interested in the most recent advances in the field. Provides guidance on how specific food waste characteristics drive possible waste-to-energy conversion processes Presents methodologies for selecting among different waste-to-energy options, based on waste volumes, distribution and properties, local energy demand (electrical/thermal/steam), opportunities for industrial symbiosis, regulations and incentives and social acceptance, etc. Contains tools to assess potential environmental and economic performance of deployed systems Links to publicly available resources on food waste data for energy conversion
Author: Larissa Zimberoff
Author: Alana Chernila
Author: Michael Pollan
Author: National Research Council
Author: John La Puma
Author: Paul Shapiro
Author: James E. McWilliams
Author: Molly Baz
Author: Lana Wood Johnson
Author: Thomas Trabold