In a feat of razor-sharp journalism, Zimberoff asks all the right questions about Silicon Valleys hunger for a tech-driven food system. If you, like me, suspect theyre 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 and the author of The Th * The people Zimberoff writes about in this clear-eyed guide to the cornucopia of new food being engineered with our health in mind are everything big food cant be: inventive, risk-taking, infectiously impassioned. Careful, she warns; theres plenty of hype being dished. But wow, I cant wait to eat some beer. -- Michael Moss * author of Salt Sugar Fat and Hooked * Larissa Zimberoff takes Silicon Valleys hottest ingredients and makes them resonate through a combination of excellent storytelling and reporting. From pea protein, the Disneyland of Natural Foods, to the billion-dollar veggie burger industry, Zimberoff makes Technically Food a wonderland of intelligence. -- Kate Krader * food editor, Bloomberg News * As a nutritionist and meat eater, its clear to me that we need greater consumer transparency to understand whether or not new foods are better for our health. Technically Food is a must read because it answers the essential question that skeptical consumers are asking: What might we lose by embracing a future of lab-made food? -- Rachel Paul, PhD, RD * @CollegeNutritionist * If you want to know what well be eating twenty years from now, read this book. -- Dr. Dean Ornish * clinical professor of medicine, University of California, San Francisco, and author of UnDo It! * Zimberoff excels at making complex issues accessible, and she leavens her survey with dashes of dry humor. Anyone curious about the future of food should give this a look. -- Publishers Weekly 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 the reporting behind this book is masterful -- Science Magazine
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