An investigative exploration of widespread food fraud, Real Food, Fake Food examines how common products—from pantry staples to luxury items—are frequently misrepresented. The author follows the trail from counterfeit labels to the sources that preserve traditional methods.

Reporting from producers and markets, the book contrasts genuine regional specialties with impostors and explains why origin, production, and craftsmanship matter. Examples include olive oil, Parmigiano-Reggiano, wine, Kobe-style beef, coffee, honey, and seafood.

Practical and narrative-driven, the text mixes on-the-ground reporting with clear cues readers can use to evaluate what they buy and eat. It celebrates authentic producers while equipping consumers to make smarter choices.

What you'll find inside

• Real-world investigations of food counterfeiting
• How to recognize authentic products and labels
• Profiles of producers and regional specialties
• Practical tips for discerning quality at market and table

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