COOKING & FOOD

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

Abrams. Jun. 2021. 240p. ISBN 9781419747090. $27. COOKING/BUSINESS
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This fascinating overview of efforts to create a sustainable, cruelty-free meat substitute will take a well-deserved place on the shelf alongside works such as Michael Pollan’s The Omnivore’s Dilemma, Mary Roach’s Gulp, and Eric Schlosser's Fast Food Nation. Zimberoff, a type-one diabetic who is keenly aware of how food is grown and processed, takes readers inside various labs creating substitutions for meat and animal products. These tech-based enterprises use mycelium, plant proteins, or other secret, patented technologies to reinvent beef, chicken, milk, and more. Zimberoff also outlines the attempt to create meat made from cultured animal cells—grown in a lab, but genetically identical to a cow or chicken. Along the way, she poses questions about the sustainability, practicality, health benefits, and all-important taste of the products that these companies hope will transform the way people eat. The impact of agribusiness on this emerging market also receives some attention.
VERDICT An engaging, thorough examination of the transformation of the food industry as it relates to sustainability and creating alternatives to the slaughterhouse. Highly recommended.
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