Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do about It

Category: Book
By (author): Olmsted, Larry
Subject:  BUSINESS & ECONOMICS / Industries / Food Industry
  COOKING / Essays & Narratives
  COOKING / General
  SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Poli
Audience: general/trade
Publisher: Algonquin Books
Published: July 2016
Format: Book-hardcover
Pages: 336
Size: 9.00in x 6.00in
Our Price:
$ 41.95
Availability:
Available to order

Additional Notes

From The Publisher*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 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.

 
Review Quote*"A striking look at the food industry. It's unnerving that so many people don't know what authentic olive oil or port wine tastes like because they've been undersold on some off-shoot knock off and no one is raising a flag -- until now." -Ming Tsai, author, chef, and host of PBS's Simply Ming

"Larry Olmstead makes you insanely hungry and steaming mad in this provocative account of how fraud threatens not just the world's great craft foods (think caviar, Kobe beef, and Parmigiano-Reggiano) but our everyday diet. A must-read for anyone who cares deeply about the safety of our food and the welfare our planet." -Steven Raichlen, author of the Barbecue Bible cookbook series and host of Project Smoke and Primal Grill on PBS

"Do not take another bite or swallow another sip of anything, for your sake and the sake of your children, before reading Real Food Fake Food. It is the health equivalent of Ralph Nader's expose Unsafe at any Speed. The content blows the doors off the kitchens."  -Michael Patrick Shiels, radio host and author of Invite Yourself to the Party

"Larry Olmsted's meticulously researched tour de force is chilling for what he uncovers about the food industry. At the same time his love of great food and his skill in writing about it make me want to try every one of the real foods he recommends. A must-read for anyone with an interest in, well, eating." -Dan Dunn, author of American Wino: A Tale of Reds, Whites and One Man's Blues
 
"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 that are hard to identify. In this entertaining and important book, Larry Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters. I'll never look at a menu the same way again." -Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm
 
"In his solidly researched new book, USA Today food and travel columnist Olmsted, a well-traveled and knowledgeable food writer, takes readers on an enlightening but frequently disturbing culinary journey. While providing fascinating insights into where and how some of the most delicious food products are produced, the author also reveals how often these are imitated to detrimental effect…A provocative yet grounded look at the U.S. food industry." -Kirkus Reviews