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  • Real Food, Fake Food

  • Why You Don't Know What You're Eating and What You Can Do About It
  • Written by: Larry Olmsted
  • Narrated by: Jonathan Yen
  • Length: 12 hrs and 5 mins
  • 4.3 out of 5 stars (7 ratings)

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Real Food, Fake Food

Written by: Larry Olmsted
Narrated by: Jonathan Yen
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Publisher's Summary

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 listeners 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 crafts.

©2016 Larry Olmsted (P)2016 HighBridge, a division of Recorded Books
Food & Wine Business & Careers Diets, Nutrition & Healthy Eating Real Food
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What the critics say

"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.... Yen deftly handles the required accents as author Olmsted travels around the world...." ( AudioFile)

What listeners say about Real Food, Fake Food

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Profile Image for Gloria E Thompson

EVERYONE SHOULD READ THIS BOOK

EXCELLENT BOOK, WELL RESEARCHED VERY SAD HOW WE ARE SO RIPPED OFF BY THE FOOD INDUSTRY I WILL BE EATING AT HOME AND WITH LESS INGREDIENTS FROM NOW ON

THE ONLY DISAPPOINTMENT IS THAT THE BOOK DID NOT COME WITH A SMALL PDF, SO WE COULD HAVE A REFERENCE ESPECIALLY THE END OF CHAPTER REF. AND HIS RECIPES

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