Food and Tech Books: The Books You Missed in 2017 and What You Should Read This Year

This year we can surely say that food is so much more than just nutrients. Food is a lifestyle, it’s work, and it’s advancing quickly with the use of technology. From utilizing supercomputer IBM Watson for food pairings to following the scientific method to create fantastical dishes,the intersection at food and tech is evolving and changing the landscape of our food industry. 

No need to worry though, because we’ve rounded up some important reads you may have missed last year.

Here’s what you missed in 2017


The Big Chicken

This investigative book by Maryn McKenna examines the rise and fall of antibiotics in the produce industry with a keen perspective. McKenna takes accounts from current-day farmers, scientists, and dips into history and then wraps them into an extraordinary read. This can’t-miss expose also highlights Will Harris of our Farm’d community and the ways his family and White Oak Pastures are thriving.

The Food Lab: Better Home Cooking Through Science
Get technical with The Food Lab by J. Kenji López-Alt. This book is almost one thousand pages of food science goodness that will turn your thinking about simple ingredients on its head. With an approach from the scientific method, this is a technical book that will supply you with intricate recipes that cover all the bases.

The Potlikker Papers: A Food History of the Modern South
Straight from the horse’s mouth, James Beard Award-winner John T. Edge delves into the delicacies of Southern cooking and foodways. From the civil rights movement to Kentucky Fried Chicken, this history will clue you in to the various players that grew the South’s foodways to what we know today.

The Angry Chef
From blog to book, The Angry Chef tackles modern unhelpful food myths that make author Anthony Warner… well, angry. Nonsense detoxes to cure cancer and irresponsible cleanses that cause more harm than good are debunked in this book by a legitimate biochemist and food manufacturing leader.

Here’s what you have to look forward to in 2018

The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes (March 6)
Tech and food connect in The Flavor Matrix when author James Briscione consults supercomputer IBM Watson. This book will help you understand the “why” certain foods taste good together, rather than just knowing that they do. This book serves as a guide to combining food and is easy to digest with plenty of recipes and graphics.

Feast: True Love in and out of the Kitchen (April 1)
When was the last time you read a food-focused fiction? Look forward to Feast, which follows a college student at her new job at a Michelin-starred restaurant. As our main character delves diligently into her new and intense work-life, she stumbles with her own eating disorder, which transforms into a hunger for food and success.

Grits to Glory: How Southern Cookin’ Got So Good (April 2)
Finally, return to your roots with this upcoming history by Joe Johnston. A writer as well as a historian, Johnston details Southern cooking from as early as the Civil War. Out in April, pre-order Grits to Glory, which touches on Southern cookin’ as well as the social side of Southern food.

Which of these books will you be picking up or pre-ordering? Let us know in the comments below and follow us on Twitter for more food and tech story recommendations.