Real food fake food : why you don't know what you're eating & what you can do about it
(Book)

Book Cover
Average Rating
Published
Chapel Hill, North Carolina : Algonquin Books of Chapel Hill, [2016].
ISBN
9781616204211, 1616204214
Physical Description
xvii, 318 pages : illustrations ; 24 cm
Status

Copies

LocationCall NumberStatusLast Check-In
Brown Deer - Non-Fiction641.3 OLMCheck ShelvesNovember 30, 2019
Capitol Branch - Adult Non-Fiction641.3 O516Check ShelvesAugust 18, 2023
Central Library - Request at Desk - Information Services Adult Storage Tier 1 Collection641.3 O516Check ShelvesDecember 16, 2019
Cudahy - Adult Non-Fiction641.3 O51Check ShelvesApril 22, 2024
Good Hope Branch - Adult Non-Fiction641.3 O516Check ShelvesJanuary 26, 2024
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More Details

Published
Chapel Hill, North Carolina : Algonquin Books of Chapel Hill, [2016].
Format
Book
Language
English
ISBN
9781616204211, 1616204214

Notes

General Note
"Published simultaneously in Canada by Thomas Allen & Son Limited."
Bibliography
Includes bibliographical references (pages 293-313).
Description
"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 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 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."--,Book jacket.

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Citations

APA Citation, 7th Edition (style guide)

Olmsted, L. (2016). Real food fake food: why you don't know what you're eating & what you can do about it (First edition.). Algonquin Books of Chapel Hill.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Olmsted, Larry. 2016. Real Food Fake Food: Why You Don't Know What You're Eating & What You Can Do About It. Chapel Hill, North Carolina: Algonquin Books of Chapel Hill.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Olmsted, Larry. Real Food Fake Food: Why You Don't Know What You're Eating & What You Can Do About It Chapel Hill, North Carolina: Algonquin Books of Chapel Hill, 2016.

Harvard Citation (style guide)

Olmsted, L. (2016). Real food fake food: why you don't know what you're eating & what you can do about it. First edn. Chapel Hill, North Carolina: Algonquin Books of Chapel Hill.

MLA Citation, 9th Edition (style guide)

Olmsted, Larry. Real Food Fake Food: Why You Don't Know What You're Eating & What You Can Do About It First edition., Algonquin Books of Chapel Hill, 2016.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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