MARC Record from marc_nuls

LEADER: 03341cam 2200433 i 4500
001 9925242205701661
005 20160730043837.0
008 160504s2016 ncua b 000 0 eng c
010 $a 2016018797
019 $a932577791
020 $a9781616204211
020 $a1616204214$qhardcover
035 $a(OCoLC)933272491$z(OCoLC)932577791
035 $a(OCoLC)ocn933272491
040 $aCoCr/DLC$erda$beng$cDLC$dYDX$dBTCTA$dYDXCP$dBDX$dOCLCF$dJSE$dOQX$dBUR
042 $apcc
050 00 $aTX533$b.O46 2016
082 04 $a641.3$223
100 1 $aOlmsted, Larry,$eauthor.
245 10 $aReal food fake food :$bwhy you don't know what you're eating & what you can do about it /$cLarry Olmsted.
250 $aFirst edition.
264 1 $aChapel Hill, North Carolina :$bAlgonquin Books of Chapel Hill,$c[2016]
300 $axvii, 318 pages :$billustrations ;$c24 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
500 $a"Published simultaneously in Canada by Thomas Allen & Son Limited."
504 $aIncludes bibliographical references (pages 293-313).
505 0 $aReal food, perfected : a day in the life of Parma -- What is fake food? -- Fishy fish -- Spoiled oils : olive and "truffle" -- What's in a name? : real foods come from real places -- Q: Where's the Kobe beef? A: Not on your plate -- Champagne and scotch : the sincerest form of flattery -- Cheesy cheeses -- Fine wines and not-so-fine wines -- The other red (and white) meat? -- Fakes, fakes, and more fakes : what else is there? -- Appendix: Acronyms to know.
520 $a"You've seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn't. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it's hard to know what we're eating anymore. In Real Food/Fake Food, award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices. Olmsted brings readers into the unregulated food industry, revealing the shocking deception that extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It's a massive bait and switch in which counterfeiting is rampant and in which the consumer ultimately pays the price. But Olmstead does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff to help us recognize what to look for, eat, and savor: genuine Parmigiano-Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft. Part cautionary tale, part culinary crusade, Real Food/Fake Food is addictively readable, mouth-wateringly enjoyable, and utterly relevant."--$cBook jacket.
650 0 $aFood$xQuality$vPopular works.
650 0 $aArtificial foods$vPopular works.
650 0 $aFood substitutes$vPopular works.
650 0 $aFood additives$vPopular works.
650 0 $aNutrition$vPopular works.
650 0 $aFraud$vPopular works.
650 0 $aConsumer education$vPopular works.
947 $cBOOK$fBOOK-GEN$g27.95$hCIRCSTACKS$iRAE$lNULS$o20160808$q1
980 $a99968385956