Technically Food

Inside Silicon Valley’s Mission to Change What We Eat


The full inside story of the technology paradigm shift transforming the food we eat and who is making it

This book is not yet published, but will be available from July 2021.

ISBN: 9781419747090 Categories: ,

Larissa Zimberoff


Ultraprocessed and secretly produced foods are roaring back into vogue, cheered by consumers and investors because they are vegetarian—often vegan—and help address societal issues. And as our food system leaps ahead to a sterilized lab of the future, we think we know more about our food then we ever did, but because so much is happening so rapidly, we actually know less. This isn’t stopping the companies or the consumers, however. We want a more transparent food system—but we don’t know what questions to ask. In Technically Food, investigative reporter Larissa Zimberoff pokes holes in the marketing mania behind today’s changing food landscape and clearly shows the tradeoffs of replacing real food with technologydriven approximations.

Additional information

Weight 300 g
Dimensions 15.3 x 22.9 cm
Publisher name ABRAMS
Publication date 29 July 2021
Number of pages 240
Format Hardback
Dimensions 15.3 x 22.9 cm
Weight 300 g
Larissa Zimberoff is a wellknown freelance journalist who covers the intersection of food, technology, and business. Her work has appeared in publications including the New York Times, the Wall Street Journal, Bloomberg Businessweek, and many others. Zimberoff’s reporting ranges from the business of food to sustainability, science, food systems, and the new rush of technology into food. She is often called in to present, moderate, and lead panels on food tech including at Stanford, reThink Food at CIA/Napa, and IACP.