Autorentext

Lee Cadesky is a food scientist, strategist, and engineer. A former entrepreneur in the insect protein sector, Lee invented and commercialized novel insect-based ingredients in Canada, the US, and Europe. A former food researcher, she holds a M.S. in Food Science from Cornell University and her work has been featured in WIRED, Scientific American, NPR, and PBS. She lives in Toronto with her wife Kit, daughter Eve, and dog Kuzon where she’s an active member of the Canadian food industry, working to advance technology and sustainability with a focus on protein.

Klappentext

We eat multiple times a day, yet most of us have no idea what food actually is, where it comes from, or what forces will shape our meals in the future.

What is food? Why do we eat what we eat? And what kind of food will nourish us in the future? Grub: Why We Eat, Why it Matters, and the Seven Forces that Shape our Food is a deep dive into the cultural and scientific influences that shape our food, probing the past, present, and future of what, how, and why we eat. Told from an industry insider’s perspective, Grub explores the science, history, and technologies that have defined our relationship with food. With the lived experience building an insect protein start-up as a backdrop, this book dives deep into the real nature of food, thoughtfully examining what it really is and how food connects people and life on Earth. Grub unearths the roots of the modern food industry and the innovations that are changing how we’ll eat and understand food in the future.

Inhalt

Preface: What is Food? 

Chapter 1 - Proteins: A Ghost in Search of a Machine

Chapter 2 - Genetics: God is a Beetle

Chapter 3 - Biochemistry: The Living World Becomes the Edible World

Chapter 4 - Preservation: There's No Such Thing as a Free Lunch (Unless You're a Sporeforming Microorgansim) 

Chapter 5 - Anthropology: Traditions are Just Successful Innovations 

Chapter 6 - Trade: The Early Birds 

Chapter 7 - Technology: Metamorphosis 

Appendix: A Brief and Selected Chemistry of Water

References