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Real Food/Fake Food Why You Don't Know What You're Eating and What You Can Do About It, by Larry Olmsted
Free Ebook Real Food/Fake Food Why You Don't Know What You're Eating and What You Can Do About It, by Larry Olmsted
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Review
New York Times BestsellerWashington Post BestsellerNational Post Bestseller (Canada) “Olmsted’s well-researched exposé reveals how often what we eat isn’t what it seems. (Parmesan cheese made of wood pulp or fake lobster rolls, anyone?) Eye-opening.” —PEOPLE magazine “Olmsted boldly walks readers through a course in food authenticity that covers olive oil, cheese, Champagne, seafood, steak, coffee, and more. Readers will be inspired by his intensity and clarity, and floored by how far some counterfeiters go to fool consumers and some historic food institutions go to protect their products and their names. Olmsted’s research is impressive, and he lets no stone go unturned. He lets the terrifying facts speak for themselves, adding just a little humor . . . Olmsted’s sharp language will hopefully put fires under counterfeiters everywhere . . . With the guiding hand of a good friend and prose that keeps the reader’s eye moving, Olmsted insists that readers ‘shop better and cook more.’” —Publishers Weekly, starred review “Equal parts foodie chronicle and investigative exposé . . . Real Food / Fake Food is less treatise than guidebook, showing readers how to navigate an increasingly complex food system.” —Outside magazine “Required reading for cooks who genuinely care about quality and health . . . a fascinating read that sheds light on our under-regulated food industry. The book also serves as a handy guide to what items consumers should avoid, and how to find and identify the real deal.” —CookingLight.com “A striking look at the food industry. It’s unnerving that so many people don't know what authentic olive oil or port wine tastes like because they’ve been undersold on some off-shoot knock off and no one is raising a flag — until now.”—Ming Tsai, author, chef, and host of PBS’s Simply Ming “Larry Olmstead makes you insanely hungry and steaming mad in this provocative account of how fraud threatens not just the world’s great craft foods (think caviar, Kobe beef, and Parmigiano-Reggiano) but our everyday diet. A must-read for anyone who cares deeply about the safety of our food and the welfare our planet.”—Steven Raichlen, author of the Barbecue! Bible cookbook series and host of Project Smoke and Primal Grill on PBS “Do not take another bite or swallow another sip of anything, for your sake and the sake of your children, before reading Real Food Fake Food. It is the health equivalent of Ralph Nader's expose Unsafe at any Speed. The content blows the doors off the kitchens.” —Michael Patrick Shiels, radio host and author of Invite Yourself to the Party “Larry Olmsted’s meticulously researched tour de force is chilling for what he uncovers about the food industry. At the same time his love of great food and his skill in writing about it make me want to try every one of the real foods he recommends. A must-read for anyone with an interest in, well, eating.”—Dan Dunn, author of American Wino: A Tale of Reds, Whites and One Man’s Blues “The world is full of delicious, lovingly-crafted foods that embody the terrain, weather, and culture of their origins. Unfortunately, it’s also full of brazen impostors that are hard to identify. In this entertaining and important book, Larry Olmsted helps us fall in love with the real stuff and steer clear of the fraudsters. I'll never look at a menu the same way again.”—Kirk Kardashian, author of Milk Money: Cash, Cows, and the Death of the American Dairy Farm “In his solidly researched new book, USA Today food and travel columnist Olmsted, a well-traveled and knowledgeable food writer, takes readers on an enlightening but frequently disturbing culinary journey. While providing fascinating insights into where and how some of the most delicious food products are produced, the author also reveals how often these are imitated to detrimental effect…A provocative yet grounded look at the U.S. food industry.” —Kirkus Reviews “This is an important book to help all buyers shop prudently and with a wary eye toward the claims of food producers. Recommended for all consumers along with policymakers, those interested in food science, and marketing professionals.” —Library Journal “Olmsted gives us the lay of this seedy landscape with momentum and aplomb. He demystifies the process by which fake ingredients end up in your shopping cart, explains why some of these deceitful foods could be a real threat to your health, and sheds a light on the government policies and shortsighted commercialism that landed them there.” —Mother Jones
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From the Back Cover
Do not take another bite or swallow another sip of anything before reading Real Food / Fake Food. * It's unnerving that so many people don't know what authentic olive oil or port wine tastes like because they've been undersold on some offshoot knockoff and no one is raising a flag--until now. Ming Tsai, author, chef, and host of PBS s Simply Ming Larry Olmsted s meticulously researched tour de force is chilling for what he uncovers about the food industry. Dan Dunn, author of American Wino: A Tale of Reds, Whites, and One Man s Blues This is the health equivalent of Ralph Nader's expose Unsafe at Any Speed. The content blows the doors off the kitchens. *Michael Patrick Shiels, author of Invite Yourself to the PartyWhere's the Kobe Beef?: More than 99.9 percent of the so-called Kobe beef sold in this country is Fake.Parmesan-Gate: Most Parmesan cheese sold in the United States, grated or whole, cheap or expensive, is Fake.The Restaurant Scam: Restaurants can claim any food is organic or dry aged, heritage breed or wild caught. Even names of farms and types of fish are misrepresented to justify higher prices.The Extra-Virgin Olive Oil Racket: Though widely considered the healthiest fat, 75 to 80 percent of the extra-virgin olive oil sold in this country is Fake, and some is even dangerous.The Sushi Fraud: DNA testing was used to compare the fish that menus offered with the actual species brought to the table in New York City sushi restaurants. In the largest study, 100 percent of the restaurants had lied.The Seafood Swap: A third of the seafood sold in this country is intentionally mislabeled. "
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Product details
Paperback: 352 pages
Publisher: Algonquin Books; Reprint edition (October 3, 2017)
Language: English
ISBN-10: 1616207418
ISBN-13: 978-1616207410
Product Dimensions:
5.5 x 0.9 x 8.2 inches
Shipping Weight: 12.6 ounces (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
317 customer reviews
Amazon Best Sellers Rank:
#22,413 in Books (See Top 100 in Books)
Our household is very careful about the food we buy, which is why I was quite interested in this book by Mr. Olmstead. I was fortunate to hear the interview of him on the Diane Rehm show as well. However, I found this book to be rather frustrating, though it does contain a wealth of interesting and, at times, compelling information. We tend to buy organic whenever possible, and constantly struggle with the budget challenges that presents. So I was hopeful this book would not only provide a sort of guide map for selecting high quality foods, but would also either reassure me that the organic brand is worth while, or dissuade me from spending the extra cash on organic labeled products.Regarding the organic brand, it is never directly addressed. There are many comments that cast significant doubt on the organic label, and others that suggest you look for the label. Certainly, it depends on the food under consideration. In some cases, such as seafood, there is no organic standard. However, in others Mr. Olmstead presents the picture of a defined standard that is not enforced. I'm left pretty much where I started - choose organic when possible, even if it isn't 100% accurate. Further, it always pays to have some idea of the 'provenance' of the product - country of origin, farm, etc... even if that can be faked.I was also a little surprised to see two entire chapters devoted to meat, an entire chapter on Champagne and Scotch, an entire chapter on wines. As a book on 'food', it is really a book about seafood, olive oils, kobe beef, wine and spirits, and cheese. Not much else. I think this book speaks more to the food preferences of Mr. Olmstead than a more comprehensive treatment of the thousands of food products you'll find in a typical grocery store. What he left out could fill volumes. His often long ramblings about regional culture, specific farms and villages, his travels and his food experiences tended to obscure what I was looking for based on the title of the book. A better title might have been: "Larry's World of Food" or something like that.Bottom line - excellent information, but for a limited set of foods and beverages.
READ THIS: (reading this did make me think of the old Eat This / Not That series)- chapter 3 ('Fishy Fish') was appalling and depressing, describing the worst examples of business malfeasance and government negligence and corruption in the production and sale of ANY retail product, not just food(I'm sick of these dilettante Today Show cardiologists going on TV and demanding that all Americans eat fish at every meal. I wish I could force them to read this chapter so they will shut up.)- chapter 5 provides a fine demonstration of how European principles of collective trademarks enhance the quality of food while US trademark law degrades it- chapter 10 is the best guide you will find anywhere to the purchase of safe and healthy meat- chapter 12 provides a nice cherry to the sundae with a well deserved bashing of the FDANOT THAT:- chapter 1 is a thirty-three page harangue telling you that you MUST purchase your parmesan cheese from Parma, Italy instead of Parma, Ohio- there are hundreds of books which provide a more accurate and complete description of wine and scotch production than you will find here in chapter 7 and chapter 9; alcoholic beverages are among the most scrutinized of all consumables, so I would have appreciated a book on 'real food' spending a little less time on liquor- I think I was about eight when I figured out Log Cabin syrup was corn syrup with brown food coloring (chapter 11)- chapter 6 is the phoniest chapter, because you know after Olmsted here tells 'true gourmets' that they must demand 'Kobe beef' only from Japanese government certified farms, in his next book he will tell his readers that they must only eat food produced within 100 miles of home, (he alludes to this here on several occasions) and then probably brays to his Dartmouth students that Kobe beef is "contributing to global warming"!The perfect book to get from a library - borrow it, spend one night on each of the worthwhile chapters then take it back.
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