Real Food/Fake Food: Why You Don’t Know What You’re Eating and What You Can Do About It
Sign in to keep track of books you’ve read and want to read.
You've seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn't. Fake foods are in our supermarkets, our restaurants, and our kitchen cabinets. Award-winning food journalist and travel writer Larry Olmsted exposes this pervasive and dangerous fraud perpetrated on unsuspecting Americans.
Read more
Real Food/Fake Foodbrings readers into the unregulated food industry, revealing that this shocking deception extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It's a massive bait and switch where counterfeiting is rampant and where the consumer ultimately pays the price.
But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff, to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft.
Part cautionary tale, part culinary crusade, Real Food/Fake Foodis addictively readable, mouth-wateringly enjoyable, and utterly relevant. Larry Olmsted convinces us why real food matters.
Liked Real Food/Fake Food: Why You Don’t Know What You’re Eating and What You Can Do About It? Here’s where I’d start.
These suit anyone who liked Real Food/Fake Food: Why You Don’t Know What You’re Eating and What You Can Do About It. Sign in and mark a few books for picks shaped around your own taste.
-
Devoured: From Chicken Wings to Kale Smoothies--How What We Eat Defines Who We Are Shares nonfiction, food, health -
Food Rules: An Eater's Manual Shares food, nonfiction, health -
Pandora's Lunchbox: How Processed Food Took Over the American Meal Shares food, nonfiction, health -
Taste, Memory: Forgotten Foods, Lost Flavors, and Why They Matter Shares food, nonfiction, cooking
