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Product details
File Size: 887 KB
Print Length: 272 pages
Publisher: Bloomsbury Sigma; 1 edition (February 22, 2018)
Publication Date: February 22, 2018
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B077BMLR3C
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#1,063,186 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I found most of the essays in this book mildly interesting. Unfortunately, the author does not have any academic or professional training in nutrition, and this lack of knowledge shows. For example, the author equates 'protein' with animal products and uses this as a convenient rationalization for a diet heavy in animal products, which undoubtedly brings her much pleasure but is unnecessary from a nutritional standpoint (it's better to think of amino acid composition rather than 'protein'). The book has a UK flavor (sorry, flavour), which is a tad amusing since many people believe that 'British foodie' is an oxymoron due to the notoriously unpalatable nature of British cuisine (just ask the French!) The author is careful to avoid making sweeping generalizations regarding the desirability of food processing in all of its many forms, which is a good thing.
This book is positively addictive reading, even if a bit of it was awful news about food.What is processed food? Basically, it's almost everything you eat unless you are growing it or slaughtering it yourself. The origins of processed food lie in trying to safely preserve or store food. Going back to ancient techniques like smoking, salting, drying, and ice houses, Temple takes us forward to Kraft cheese and cheese in a can, all the way to the present day, filled with little mini-carrots and ready/frozen dinners. The big question and the point of Nicola Temple's book is *how* food was processed and whether the producer is transparent about the processing. From produce to cheese to bread to protein, to the deleterious effects of sugar, which is added to so many things. Temple closes out the book with a discussion of nanotechnology (a topic near and dear to my heart) and some of the caveats, and the future of processed food. I was quite fascinated and repelled by the chapter on cheese. And delighted with the literate discussion of celiac disease in the bread chapter.Temple's discussion of the convenience conundrum, which drives the production and consumption of processed food, is worth the price of admission. Our modern lifestyle has affected our perceptions and expectations of food. (I'm mindful of that report last year which said that many children thought chocolate milk came from brown cows and didn't know pickles were actually cucumbers.) The actual nutritional content of many of these convenient processed items is of concern. This book was written with a British slant but she also reports on information for Canadian and American readers. America's love affair with salt and sugar have taken firm hold in the UK. Other things to consider in "ready meals" include the caliber of the ingredients (bound to be the cheapest) and the fact that many micronutrients may be lost due to overcooking. Then there are the additives (things like carrageenan and gums) and preservatives (thinks like polyphosphates). Temple does provide a thoughtful discussion on the various forms of processing, including flash freezing, and why some frozen produce might be better than fresh bought produce artificially ripened with ethylene. (Less waste due to spoilage and froze at the peak of ripeness.)This book is fascinating enough to make me go and read Temple's previous outing, Sorting the Beef from the Bull: The Science of Food and Fraud Forensics, which sounds like a scary read.I received a Digital Review Copy of this book in exchange for an honest review.
When I hear "processed food" I think of Velveeta or Doritos or frozen entrees. But this book is actually about a much more general concept, namely all the different ways foods have been (and are) processed and handled, going back to the stone age and looking forward to the future. Even frying an egg counts as food processing, or wrapping a green pepper (in a surprisingly high-tech material). Certain processes are especially interesting and get a good deal of attention, such as baking and cheesemaking, and the path that fruits and vegetables travel from farm to stomach. The book is full of fascinating tidbits of information, such as the surprising differences between the way that breads and cheeses are treated in Britain, France, and the US. And there are many surprises, such as the comparisons between the amount of ecological expense involved in various products, such as "baby" carrots (not actually young ones!) which I had always avoided on the grounds that they were wasteful, but which actually reduce product waste. My only complaint about the book is that many of the chemical activities that occur during processing aren't explained as clearly as they might have been for the general reader: I sometimes came away from a page shaking my head in puzzlement. Oh, and be aware that this is a British book, and food terms seem to be one of the areas that most strongly separate British and American English. We hear a lot about "mince" (apparently this means hamburger, not the content of mince pie), rockets, punnets, and aubergines, to mention just a few of the many British terms. A glossary might have been useful. There's a lot of good reading here, but prepare to be occasinally puzzled.
Best Before: The Evolution and Future of Processed Food was one of those books I wanted to love, but instead found to be slow, sometimes interesting, but overall a unengaging and textbook like read. The book is riddled with flaws, ranging from uninteresting and long winded explanations of food processing, author opinion as opposed to fact, and a lot of flip flopping from the author's perspective - even after finally finishing the book, I'm not quite sure where the author stands on processed food. The book was particularly difficult to read because the author's style constantly jumped from personal story, to really long history lesson, to incredibly indepth science explanation to analytical debate with herself complete with percentages and weights and etc. As much as I tried to read this book, I found myself putting down more often than not. Overall, while there are some interesting facts and stories in this book, it simply wasn't enjoyable enough to read again nor recommend.
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