Swallow This: Serving Up the Food Industry's Darkest Secrets
| Author | : | |
| Rating | : | 4.61 (738 Votes) |
| Asin | : | 0007548354 |
| Format Type | : | paperback |
| Number of Pages | : | 320 Pages |
| Publish Date | : | 2013-03-31 |
| Language | : | English |
DESCRIPTION:
‘In this fine book, Blythman uses a long spoon to sup with the devils of our daily diet.’ The Times‘Outstanding … Blythman is never holier than thou – she recognises that people, herself included, need and want convenience food. Joanna Blythman writes with clarity, sanity and humanity. The introduction alone is worth the price of the book.’ Darina Allen. Anyone interested in food and cooking should read it.' Matthew Fort‘A succinct and badly needed encyclopaedia of facts and common sense on food and nutrition for which I am truly grateful. Everyone who cares what they eat and how they feed their family – that’s all of us, right? – should read it.’ Hugh Fearnley Whittingstall'A rare book, practical, sensible, and passionate. This is an important book which should be required reading for anyone who eats processed food, whether tha
you won't regret reading this book. Bernardo Menchaca Processed food is fake food, toxic food. That is what you'll learn from Joanna Blythman's excellent book.Being a Chemical Engineer myself, I avoid fake food for all the unnatural stuff it is made of.It is better to learn how to cook!Bernardo MenchacaMexico. "Five Stars" according to Richard D.. Thank you Joanna for the truth!. Amazing Book that will Shock & Amaze You! If you have wondered what is in the food we eat "Swallow This" explains it in copious detail that is both technical and readable all at the same time. For years I suspected that basically all the food we eat is "fixed up" in ways that would gross most of us out! Little did I know it was this bad. Ms Blythman is a master detective at uncovering food secrets that are shocking and disgusting. Consider the Chapter titles in Part 2 are: Ch
Forget illegal, horse-meat-scandal processes, every step in the production of these is legal, but practised by a strange and inaccessible industry, with methods a world-away from our idea of domestic food preparation, and obscured by technical speak, unintelligible ingredients manuals, and clever labelling practices. Even with 25 years experience as a journalist and investigator of the food chain, Joanna Blythman still felt she had unanswered questions about the food we consume every day. How 'natural' is the process for making a 'natural' flavouring? What, exactly, is modified starch, and why is it an ingredient in so many foods? What is done to pitta bread to make it stay 'fresh' for six months? And why, when you eat a supermarket salad, does the taste linger in your mouth for several hours after? Swallow This is a fascinating exploration of the food processing industry and its products - not just the more obvious ready meals, chicken nuggets and tinned soups, but the less overtly industrial - wa
In 2004, she won the prestigious Derek Cooper Award, one of BBC Radio 4's Food and Farming Awards. She has won four Glenfiddich awards for her writing, a Caroline Walker Media Award for 'Improving the Nation's Health by Means of Good Food', and a Guild of Food Writers Award for The Food We Eat. Joanna Blythman is Britain's leading investigative food journalist. She writes and broadcasts frequently on food issues.