Real food/fake food : why you don't know what you're eating & what you can do about it
(Book)
Author
Published
Chapel Hill, North Carolina : Algonquin Books of Chapel Hill, 2016.
Edition
First edition.
Physical Desc
xvii, 318 pages ; 24 cm
Status
Talent Library Branch
641.3 OLM
1 available
641.3 OLM
1 available
Description
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Copies
Location | Call Number | Status | Due Date |
---|---|---|---|
Medford Library Branch | 641.3 OLM | Checked Out | April 25, 2024 |
Talent Library Branch | 641.3 OLM | On Shelf |
Subjects
LC Subjects
More Details
Published
Chapel Hill, North Carolina : Algonquin Books of Chapel Hill, 2016.
Format
Book
Edition
First edition.
Language
English
Notes
General Note
"Published simultaneously in Canada by Thomas Allen & Son Limited."
Bibliography
Includes bibliographical references (pages 293-313).
Citation/References
Kirkus Reviews,,June 01, 2016
Citation/References
Library Journal,,July 01, 2016
Citation/References
Publishers Weekly Starred Reviews
Citation/References
Publishers Weekly,,June 20, 2016
Description
"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"--,Provided by publisher.
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. 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 Algonquin Books of Chapel Hill, 2016.
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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