Larry Olmsted is a journalist and writer, author of Real Food/Fake Food, published in July 2016. He has been travelling the world for 20 years for professional, cultural and leisure reasons. His special areas of expertise are travel (luxury hotels and resorts), lifestyle topics, golf, skiing, food, wine and spirits. He is, among other things, a co-founder of TheAPosition.com, the leading golf travel website.
As a journalist, he has had weekly columns in USA Today and Investors Business Daily and published thousands of articles in leading magazines from Playboy to Popular Science, including features and cover stories. He is also the Contributing Travel Editor for Cigar Aficionado Magazine and the restaurant columnist for USAToday.com.
Larry Olmsted’s previous books include:
Snowshoeing: A Trailside Guide, Companion book to PBS television series, Trailside. W.W. Norton (1997)
Fairways: America’s Greatest Golf Resorts, co-authored coffee table book, Tehabi Books/DK Publishing (2001)
Golf Travel By Design: Playing the Best Courses By the Game’s Greatest Architects, Globe Pequot Press (2002)
Getting Into Guinness (2008)
The book we are talking about today, Real Food/Fake Food: Why You Don’t Know What You’re Eating and What You Can Do about It (published in July 2016), is an informative book about how we can improve our eating habits by choosing authentic food. This book is the result of the author’s personal and professional experiences married with research and industry-expert interviews. It’s a piece of journalism aimed at any consumer who wants to know exactly how to make the right choice in terms of real food.
You’ve seen the headlines: Parmesan cheese made from wood pulp. Lobster rolls containing no lobster at all. Extra-virgin olive oil that isn’t. So many fake foods are in our supermarkets, our restaurants, and our kitchen cabinets that it’s hard to know what we’re eating anymore. In Real Food / Fake Food, award-winning journalist Larry Olmsted convinces us why real food matters and empowers consumers to make smarter choices.
Olmsted brings readers into the unregulated food industry, revealing the shocking deception that 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 in which counterfeiting is rampant and in which 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 craft. Part cautionary tale, part culinary crusade, Real Food / Fake Food is addictively readable, mouthwateringly enjoyable, and utterly relevant.