Book Larry Olmsted - Real Food, Fake Food : Why You Don't Know What You're Eating and What You Can Do about It TXT, FB2, PDF
9781616206529 English 1616206527 "Impressive . . . Readers will be inspired by Olmsted's intensity and clarity, and floored by how far some counterfeiters go to fool consumers and some historic food institutions go to protect their products and their names. Olmsted's sharp language will hopefully put fires under counterfeiters everywhere . . . With the guiding hand of a good friend and prose that keeps the reader's eye moving, Olmsted insists that readers 'shop better and cook more.'" --"Publishers Weekly," starred review 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. "Real Food/Fake Food" brings 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 Food" is addictively readable, mouth-wateringly enjoyable, and utterly relevant. Larry Olmsted convinces us why real food matters., "Olmsted makes you insanely hungry and steaming mad--a must-read for anyone who cares deeply about the safety of our food and the welfare of our planet." --Steven Raichlen, author of the Barbecue! Bible series "The world is full of delicious, lovingly crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it's also full of brazen impostors. In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters." --Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm 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. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it's hard to know what we're eating anymore. In Real Food / Fake Food, award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices. Olmsted brings readers into the unregulated food industry, revealing the shocking deception that 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 in which counterfeiting is rampant and in which 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 Food is addictively readable, mouthwateringly enjoyable, and utterly relevant., When you buy a bottle of Champagne, do you assume it's made in France? When you order Kobe beef, do you believe you're paying that premium price for beef raised in Japan? When you pick up sushi at the market, do you think the tuna has been swapped for a less expensive fish? Or that the words extra virgin on your olive oil mean something? They don't in the United States. In Real Food, Fake Food , award-winning food writer Larry Olmsted takes us on a journey that is by turns delicious and frightening. First he travels to see where the real stuff comes from--Parmigiano-Reggiano in Italy, fresh-caught grouper in Florida, maple syrup in Vermont, Port in Portugal--foods grown and produced in their proper terroir and highly regulated to ensure top quality from masters of their craft; and then he looks at their fake counterparts, which never taste as delicious and can sometimes be dangerous. Finally he turns his attention to the American food industry and the government that colludes in misleading the public about the origins of our groceries. In the United States, foods are largely unregulated, lacking the kinds of copyright and trademark protections that shield movies and software from piracy. So whether you buy a $5 bottle of extra virgin olive oil in the supermarket or a $35 bottle in a gourmet store, there's a good chance that neither contains real olive oil. And it's entirely possible that a 100% pure beef hot dog is not made from beef at all. Books like The Omnivore's Dilemma and Fast Food Nation have made us aware of what not to eat. Real Food, Fake Food shows consumers how to sort through all the confusion to find the foods we should eat., You've seen the headlines: Parmesan cheese made from sawdust. 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 the pervasive and dangerous fraud perpetrated on unsuspecting Americans. Real Food/Fake Food brings readers into the unregulated food industry, revealing the alarming truth: what we think we're eating is not what we're really eating. Olmsted examines how 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 Olmstead 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 enjoy. 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 Food is addictively readable, mouth-wateringly enjoyable, and utterly relevant. Larry Olmsted convinces us why real food matters. "This tour de force is a must-read for anyone with an interest in, well, eating." --Dan Dunn, author of American Wino
9781616206529 English 1616206527 "Impressive . . . Readers will be inspired by Olmsted's intensity and clarity, and floored by how far some counterfeiters go to fool consumers and some historic food institutions go to protect their products and their names. Olmsted's sharp language will hopefully put fires under counterfeiters everywhere . . . With the guiding hand of a good friend and prose that keeps the reader's eye moving, Olmsted insists that readers 'shop better and cook more.'" --"Publishers Weekly," starred review 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. "Real Food/Fake Food" brings 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 Food" is addictively readable, mouth-wateringly enjoyable, and utterly relevant. Larry Olmsted convinces us why real food matters., "Olmsted makes you insanely hungry and steaming mad--a must-read for anyone who cares deeply about the safety of our food and the welfare of our planet." --Steven Raichlen, author of the Barbecue! Bible series "The world is full of delicious, lovingly crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it's also full of brazen impostors. In this entertaining and important book, Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters." --Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm 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. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it's hard to know what we're eating anymore. In Real Food / Fake Food, award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices. Olmsted brings readers into the unregulated food industry, revealing the shocking deception that 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 in which counterfeiting is rampant and in which 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 Food is addictively readable, mouthwateringly enjoyable, and utterly relevant., When you buy a bottle of Champagne, do you assume it's made in France? When you order Kobe beef, do you believe you're paying that premium price for beef raised in Japan? When you pick up sushi at the market, do you think the tuna has been swapped for a less expensive fish? Or that the words extra virgin on your olive oil mean something? They don't in the United States. In Real Food, Fake Food , award-winning food writer Larry Olmsted takes us on a journey that is by turns delicious and frightening. First he travels to see where the real stuff comes from--Parmigiano-Reggiano in Italy, fresh-caught grouper in Florida, maple syrup in Vermont, Port in Portugal--foods grown and produced in their proper terroir and highly regulated to ensure top quality from masters of their craft; and then he looks at their fake counterparts, which never taste as delicious and can sometimes be dangerous. Finally he turns his attention to the American food industry and the government that colludes in misleading the public about the origins of our groceries. In the United States, foods are largely unregulated, lacking the kinds of copyright and trademark protections that shield movies and software from piracy. So whether you buy a $5 bottle of extra virgin olive oil in the supermarket or a $35 bottle in a gourmet store, there's a good chance that neither contains real olive oil. And it's entirely possible that a 100% pure beef hot dog is not made from beef at all. Books like The Omnivore's Dilemma and Fast Food Nation have made us aware of what not to eat. Real Food, Fake Food shows consumers how to sort through all the confusion to find the foods we should eat., You've seen the headlines: Parmesan cheese made from sawdust. 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 the pervasive and dangerous fraud perpetrated on unsuspecting Americans. Real Food/Fake Food brings readers into the unregulated food industry, revealing the alarming truth: what we think we're eating is not what we're really eating. Olmsted examines how 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 Olmstead 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 enjoy. 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 Food is addictively readable, mouth-wateringly enjoyable, and utterly relevant. Larry Olmsted convinces us why real food matters. "This tour de force is a must-read for anyone with an interest in, well, eating." --Dan Dunn, author of American Wino