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.
Click the Download button to download a copy of the MARC file.
Enter your FTP details below to send the MARC export file via FTP.
by Chris Greenhalgh, Dr. Larry Iverson
by Kirk Kazanjian
by William Easterly
by Kevin Peraino
by Ian Bogost
by Nathan Furr, Jeffrey Dyer
by Karan Girotra, Serguei Netessine
by Bill Yenne
by Cassandra Khaw
by Claudio Fernandez-Araoz
by Mick Herron, Cara Black, Peter Lovesey, Helene Tursten
by Larry Watson
"Be prepared to change your food-buying habits after listening to this carefully researched look at the American food industry. Narrator Jonathan Yen's conversational, expressive style makes it easy for listeners to absorb the sometimes surprising information about the food they think they're purchasing. For example, restaurants can legally serve lobster rolls that actually contain no lobster whatsoever. Yen deftly handles the required accents as author Olmsted travels around the world--from French vineyards to Italian cheese caves, Japanese beef farms, and California olive groves--explaining the importance of terroir and the differences between authentic foods and the readily available, insufficiently labeled knockoffs found in American markets and restaurants. Besides detailing foods to avoid, this audiobook recommends products that can be bought with confidence. C.B.L. © AudioFile 2016, Portland, Maine"
Sign up for our email newsletter