Swallow This: Serving Up the Food Industry's Darkest Secrets

Valutazione media 3,82
( su 219 valutazioni fornite da GoodReads )
 
9780007548330: Swallow This: Serving Up the Food Industry's Darkest Secrets

From the author of What to Eat and Shopped, a revelatory investigation into what really goes into the food we eat.

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 – washed salads, smoothies, yoghurts, cereal bars, bread, fruit juice, prepared vegetables. 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.

Determined to get to the bottom of the impact the industry has on our food, Joanna Blythman has gained unprecedented access to factories, suppliers and industry insiders, to give an utterly eye-opening account of what we’re really swallowing.

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

Recensione:

‘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. Her argument is simply that we have a right to know what’s really in it, right down to the minor chemical processes that have known toxic properties … Food for thought’ Observer

‘I whole-heartedly applaud her achievement. This is an important book which should be required reading for anyone who eats processed food, whether that’s organic pork chops or sausage rolls from the petrol station’ Literary Review

‘Riveting’ Daily Telegraph

Praise for What to Eat:

‘Joanna Blythman has one of the sanest food heads in the Western World – and this brilliant book encapsulates her admirably clear thinking in a wonderfully accessible, entertaining way. 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. Joanna Blythman writes with clarity, sanity and humanity. 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. The introduction alone is worth the price of the book.’ Darina Allen

Recensione:

‘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. Her argument is simply that we have a right to know what’s really in it, right down to the minor chemical processes that have known toxic properties … Food for thought’ Observer

‘Riveting’ Daily Telegraph

Praise for What to Eat:

‘Joanna Blythman has one of the sanest food heads in the Western World – and this brilliant book encapsulates her admirably clear thinking in a wonderfully accessible, entertaining way. 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. Joanna Blythman writes with clarity, sanity and humanity. 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. The introduction alone is worth the price of the book.’ Darina Allen

‘Everyone who cares about what they eat and how they feed their family should read this’ Daily Mail

Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.

I migliori risultati di ricerca su AbeBooks

1.

Joanna Blythman
Editore: Fourth Estate Ltd
ISBN 10: 0007548338 ISBN 13: 9780007548330
Nuovi Paperback Quantità: 1
Da
Irish Booksellers
(Rumford, ME, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Fourth Estate Ltd. Paperback. Condizione libro: New. book. Codice libro della libreria 0007548338

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 17,94
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
In U.S.A.
Destinazione, tempi e costi

2.

Joanna Blythman
ISBN 10: 0007548338 ISBN 13: 9780007548330
Nuovi Paperback Quantità: 1
Da
Grand Eagle Retail
(Wilmington, DE, U.S.A.)
Valutazione libreria
[?]

Descrizione libro 2015. Paperback. Condizione libro: New. 219mm x 139mm x. Paperback. From the author of What to Eat and Shopped, a revelatory investigation into what really goes into the food we eat. Even with 25 years experience as a journalist and investigator of the foo.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 320 pages. 0.360. Codice libro della libreria 9780007548330

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 23,15
Convertire valuta

Aggiungere al carrello

Spese di spedizione: GRATIS
In U.S.A.
Destinazione, tempi e costi

3.

Blythman, Joanna
Editore: Fourth Estate (2015)
ISBN 10: 0007548338 ISBN 13: 9780007548330
Nuovi Paperback Quantità: 1
Da
Revaluation Books
(Exeter, Regno Unito)
Valutazione libreria
[?]

Descrizione libro Fourth Estate, 2015. Paperback. Condizione libro: Brand New. 320 pages. 8.62x5.47x1.22 inches. In Stock. Codice libro della libreria __0007548338

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 32,79
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 6,89
Da: Regno Unito a: U.S.A.
Destinazione, tempi e costi

4.

Joanna Blythman
Editore: HarperCollins Publishers (2015)
ISBN 10: 0007548338 ISBN 13: 9780007548330
Nuovi Paperback Quantità: 2
Da
Media Mall
(Fyshwick, ACT, Australia)
Valutazione libreria
[?]

Descrizione libro HarperCollins Publishers, 2015. Paperback. Condizione libro: New. 13.6 x 21 cm. From the author of What to Eat and Shopped, a revelatory investigation into what really goes into the food we eat. 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 ? washed salads, smoothies, yoghurts, cereal bars, bread, fruit juice, prepared vegetables. 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 [Url removed]rmined to get to the bottom of the impact the industry has on our food, Joanna Blythman has gained unprecedented access to factories, suppliers and industry insiders, to give an utterly eye-opening account of what we're really swallowing. Paperback. Codice libro della libreria MM-41032150

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 31,80
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 11,00
Da: Australia a: U.S.A.
Destinazione, tempi e costi

5.

Joanna Blythman
ISBN 10: 0007548338 ISBN 13: 9780007548330
Nuovi Paperback Quantità: 1
Da
AussieBookSeller
(SILVERWATER, NSW, Australia)
Valutazione libreria
[?]

Descrizione libro 2015. Paperback. Condizione libro: New. 219mm x 139mm x. Paperback. From the author of What to Eat and Shopped, a revelatory investigation into what really goes into the food we eat. Even with 25 years experience as a journalist and investigat.Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 320 pages. 0.360. Codice libro della libreria 9780007548330

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 20,59
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 25,88
Da: Australia a: U.S.A.
Destinazione, tempi e costi

6.

Joanna Blythman
Editore: Fourth Estate Ltd
ISBN 10: 0007548338 ISBN 13: 9780007548330
Nuovi Paperback Quantità: 2
Da
Murray Media
(North Miami Beach, FL, U.S.A.)
Valutazione libreria
[?]

Descrizione libro Fourth Estate Ltd. Paperback. Condizione libro: New. Codice libro della libreria P110007548338

Maggiori informazioni su questa libreria | Fare una domanda alla libreria

Compra nuovo
EUR 51,17
Convertire valuta

Aggiungere al carrello

Spese di spedizione: EUR 2,76
In U.S.A.
Destinazione, tempi e costi