{"title":"Food","description":"","products":[{"product_id":"technically-food","title":"Technically Food: Inside Silicon Valley’s Mission to Change What We Eat","description":"\u003cp\u003e“In a feat of razor-sharp journalism, Zimberoff asks all the right questions about Silicon Valley’s hunger for a tech-driven food system. If you, like me, suspect they’re selling the sizzle more than the steak, read Technically Food for the real story.” —Dan Barber, the chef and co-owner of Blue Hill and Blue Hill at Stone Barns\u003c\/p\u003e\u003cp\u003eEating a veggie burger used to mean consuming a mushy, flavorless patty that you would never confuse with a beef burger. But now products from companies like Beyond Meat, Impossible Foods, Eat Just, and others that were once fringe players in the food space are dominating the media, menus in restaurants, and the refrigerated sections of our grocery stores. With the help of scientists working in futuristic labs––making milk without cows and eggs without chickens––start-ups are creating wholly new food categories. Real food is being replaced by high-tech.\u003c\/p\u003e\u003cp\u003eTechnically Food: Inside Silicon Valley’s Mission to Change What We Eat by investigative reporter Larissa Zimberoff is the first comprehensive survey of the food companies at the forefront of this booming business. Zimberoff pokes holes in the mania behind today’s changing food landscape to uncover the origins of these mysterious foods and demystify them. These sometimes ultraprocessed and secretly produced foods are cheered by consumers and investors because many are plant-based—often vegan—and help address societal issues like climate change, animal rights, and our planet’s dwindling natural resources. But are these products good for our personal health?\u003c\/p\u003e\u003cp\u003eThrough news-breaking revelations, Technically Food examines the trade-offs of replacing real food with technology-driven approximations. Chapters go into detail about algae, fungi, pea protein, cultured milk and eggs, upcycled foods, plant-based burgers, vertical farms, cultured meat, and marketing methods. In the final chapter Zimberoff talks to industry voices––including Dan Barber, Mark Cuban, Marion Nestle, and Paul Shapiro––to learn where they see food in 20 years.\u003c\/p\u003e\u003cp\u003eAs our food system leaps ahead to a sterilized lab of the future, we think we know more about our food than we ever did. But because so much is happening so rapidly, we actually know less about the food we are eating. 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Michael Pollan bridges the chasm between agriculture and nature. Bill McKibben connects the early human quest for beer to the modern challenge of farming in a rapidly changing climate. Congresswoman Chellie Pingree probes the politics of being a young farmer today. Farmer Mas Masumoto passes on family secrets to his daughter—and not-soon-forgotten stories to us all. 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Since then his work has gone on to inspire countless professionals and home cooks worldwide, bringing fermentation into the mainstream.\u003c\/p\u003e\u003cp\u003eIn Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change.\u003c\/p\u003e\u003cp\u003eThroughout this truly one-of-a-kind book, Katz showcases fifty mesmerizing, original images of otherworldly beings from an unseen universe―images of fermented foods and beverages that he has photographed using both a stereoscope and electron microscope―exalting microbial life from the level of “germs” to that of high art. When you see the raw beauty and complexity of microbial structures, Katz says, they will take you “far from absolute boundaries and rigid categories. They force us to reconceptualize. They make us ferment.”\u003c\/p\u003e\u003cp\u003eFermentation as Metaphor broadens and redefines our relationship with food and fermentation. It’s the perfect gift for serious foodies, fans of fermentation, and non-fiction readers alike.\u003c\/p\u003e\u003cp\u003e\"It will reshape how you see the world.\"―Esquire\u003c\/p\u003e","brand":"Chelsea Green Publishing","offers":[{"title":"Default Title","offer_id":47639771906337,"sku":"9781645020219","price":47.5,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0781\/9650\/6913\/files\/9781645020219.jpg?v=1714486861"},{"product_id":"eat-weeds","title":"Eat Weeds","description":"\u003cp\u003eA guide to finding, identifying, and eating wild plants. An essential for anyone interested in reviving the lost art of foraging. For thousands of years, and as recently as three generations ago, it was common practice all over the world to collect wild food; knowledge of what, when, and where to forage was a necessary part of daily life. 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It’s time to reconnect with the stories of our ancestors and care for local ecologies while transforming our neighborhoods into edible adventures. Including helpful illustrations throughout, this engaging book gives readers the tools they need to forage edible plants. 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To achieve this end, they have developed infrastructures like watering and irrigation systems and methods of cultivation, recycling, and composting, while also building storage structures and producing their own tools. 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What we eat today shapes tomorrow. Considering the world’s food production is challenging the planet, we need to eat in alternative ways – now and in the future. Future Food Today is a collection of recipes based on future food trends, straight from the SPACE10 food lab and test kitchen. The book expresses SPACE10’s beliefs around food and food production. From “dogless hotdogs” and “algae chips”, to “bug burgers” and “microgreen popsicles”, it’s packed with dishes we could one day be eating on a regular basis. It also includes simple guides to producing food locally and sustainably, and explains how to use alternative ingredients, gastronomic innovation and technology — such as hydroponic farming — to offer an alternative to the planet’s growing demand for food and excessive consumption of meat.\u003c\/p\u003e","brand":"Frame Publishers","offers":[{"title":"Default Title","offer_id":47639801397537,"sku":"9789492311405","price":70.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0781\/9650\/6913\/files\/9789492311405.jpg?v=1721287594"},{"product_id":"recipes-for-the-future","title":"Recipes For The Future","description":"\u003cdiv role=\"tabpanel\" aria-labelledby=\"pdp-tab-description\" id=\"pdp-tabpanel-description\"\u003e\n\u003cdiv class=\"MuiBox-root mui-style-1sf3xto\"\u003e\n\u003cdiv class=\"MuiCollapse-root DetailsTabs_collapsed-content__4AYQf DetailsTabs_desktop__DwUJ1 MuiCollapse-vertical MuiCollapse-entered DetailsTabs_expanded-content__Rh_0_ mui-style-c4sutr\" style=\"min-height: auto;\"\u003e\n\u003cdiv class=\"MuiCollapse-wrapper MuiCollapse-vertical mui-style-hboir5\"\u003e\n\u003cdiv class=\"MuiCollapse-wrapperInner MuiCollapse-vertical mui-style-8atqhb\"\u003e\n\u003cdiv class=\"MuiTypography-root MuiTypography-body1 DetailsTabs_html-content__dQoL5 mui-style-tgrox\"\u003e\n\u003cp\u003eSixteen culture makers who are Zeitzeugen (contemporary witnesses) of the COVID-19 pandemic sketch how things can be different in the future. Their visions for the future came about as a reaction to the disruption of their plans for 2020, and have one thing in common: the ambition to change and to widen the limits of our imagination.\u003c\/p\u003e\n\u003cp\u003eThe visions and recipes of these writers, academics, philosophers, singers, visual artists, theatre makers and designers working in the Netherlands and Germany, paint a heterogeneous picture. They develop through themes such as real utopias, sustainability, the new domesticity, and the role of cultural institutions in our society.\u003c\/p\u003e\n\u003cp\u003eThis collection is flavoured with the food recipes that every maker has contributed. 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While the first issue, published in June 2022, focused on farmers and food-adjacent friends, this issue gently orbits the Queer Earth Food universe. The scope expanded to include artists in conversation with the earth, flower farmers, chefs, and researchers. Queer people have a special relationship to this planet we come from and how we interact with it, and these works, made entirely by queer people, continue to shed light on this unique connection. \u003c\/span\u003e\u003c\/p\u003e","brand":"Clare Lagomarsino","offers":[{"title":"Default Title","offer_id":47639869489441,"sku":"queer-earth-food","price":43.58,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0781\/9650\/6913\/files\/Screenshot2025-04-27at10.37.00am.png?v=1745714238"},{"product_id":"journal-du-the","title":"Journal du Thé: Chapter 4","description":"\u003cp\u003e\u003ci\u003eJournal du Thé\u003c\/i\u003e (JdT) invites readers to explore contemporary tea culture. 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Through these layered investigations, the book invites readers to rethink food cultures and agricultural imaginaries, decentering humans at both microscopic and planetary scales.\u003c\/p\u003e","brand":"Spector Books","offers":[{"title":"Default Title","offer_id":52697566708001,"sku":"9783959059107","price":89.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0781\/9650\/6913\/files\/cooking-sections-waves-lost-to-sea-13_png.jpg?v=1778916305"}],"url":"https:\/\/shop.terrain.earth\/collections\/food.oembed?page=4","provider":"TERRAIN","version":"1.0","type":"link"}