Unnaturally Delicious: How Science and Technology Are Serving Up Super Foods to Save the World

by Jayson Lusk

The food discussion in America can be quite pessimistic. With high obesity rates, diabetes, climate change, chemical use, water contamination, and farm animal abuse, it would seem that there wasn't very much room for a positive perspective. The fear that there just isn't enough food has expanded to new areas of concern about water availability, rising health care costs, and dying bees.

In Unnaturally Delicious, Lusk makes room for optimism by writing the story of the changing food system, suggesting that technology and agriculture can work together in a healthy and innovative way to help solve the world's largest food issues and improve the farming system as we know it.

This is the story of the innovators and innovations shaping the future of food. You’ll meet an ex-farmer entrepreneur whose software is now being used all over the world to help farmers increase yields and reduce nutrient runoff and egg producers who’ve created new hen housing systems that improve animal welfare at an affordable price. There are scientists growing meat in the lab. Without the cow. College students are coaxing bacteria to signal food quality and fight obesity. Nutrient enhanced rice and sweet potatoes are aiming to solve malnutrition in the developing world. Geneticists are creating new wheat varieties that allow farmers sustainably grow more with less. And, we’ll learn how to get fresh, tasty, 3D printed food at the touch of a button, perhaps even delivered to us by a robotic chef.

Innovation is the American way. Thomas Jefferson, George Washington Carver, and John Harvey Kellogg were food and agricultural entrepreneurs. Their delicious innovations led to new healthy, tasty, convenient, and environmentally friendly food. The creations were unnaturally delicious. Unnatural because the foods and practices they fashioned were man-made solutions to natural and man-made problems.

Now the world is filled with new challenges changing the way we think about food. Who are the scientists, entrepreneurs, and progressive farmers who meet these challenges and search for solutions? Unnaturally Delicious has the answers.

Genres: Science, Nonfiction, Food, Technology, Economics, Health, Food and Drink

246 pages, Hardcover

First published March 15, 2016

Reviews

[Heather Gladney · Rating 4 out of 5]

Although I had to read this for a class, it was a very interesting book. It was made of short stories about how technology is the key driver to how we can feed a growing population with less ag inputs.

[Matt · Rating 5 out of 5]

Lusk, an agricultural professor and researcher at Oklahoma State University, provides a look innovations in farming and food handling that have expanded the quantity and quality of calories across the planet. Contrary to the pessimism that seems pervasive in the public understanding of our food industry, this book lays out the myriad improvements that have increased crop yields while reducing food-borne illnesses, thus making food cheaper and safer. Lusk notes USDA data that shows crop yields are twice as high as in 1970, while insecticide use has dropped 77%, half as much human labor is required, 16% less land is used, and soil erosion has fallen 40 percent. Perhaps people feel and appear intelligent if they are cynical about contemporary agriculture despite these improvements. But the buzzword culture of food purists (local, organic, GMO-free, clean food) is less enlightened that it postures. A few chapters are dedicated to potential technologies - like an at home automated chef that could watch a human cook a recipe and then reproduce it precisely in the future. Lusk notes that technology is not always and everywhere a good idea, but that human innovation and creativity in growing and producing food is a crucial part of dealing with whatever food challenges the world faces - be they environmental or health focused.

[Cori · Rating 5 out of 5]

I loved this book. I received it as a goodreads giveaway. I love the in-depth and fair look at the unseen food culture. He acknowledges that there are problems and exposes the pros and cons and differing viewpoints.

[Thomas Chau · Rating 5 out of 5]

The author's thesis is that innovation in food and agricultural technology is making our world a better place. Innovation is the key to escaping the Malthusian Trap and that the recent movement about "back to nature" food production practices are actually unnatural.

Overall, I like the book. I believe food technology is the way forward to improving our world and big companies like Monsanto and Walmart are making wonderful innovations in the food industry. Unfortunately, the author can be a little too academic and sound a bit dry in some of the chapters. I guess that's just his writing style.

2/3 Penmanship. Did the author present the ideas in a concise, articulate manner? Easy to digest?
2/3 Informative. Is the book comprehensive, and useful? Are the points raised valid?
2/3 Research and un-bias. Would you be embarrass to use it as a reference in a professional setting?
2/2 Discretionary. Would you read it again? Was it interesting to you?
Total = 8/11

[Alex · Rating 3 out of 5]

Lusk's book provides a very accessible argument for the benefits of biotech achievement and progress in our food system. In the food studies field the popular opinion is almost always anti-GMO and anti-biotech, but weighing all arguments for a nuanced, more educated opinion proves fruitful. While I think Lusk is sometimes overly optimistic about goodwill of food industry and societal development, I am very glad I read this book - it completely changed my mind about the whole "pink slime" controversy. The book would be stronger if Lusk acknowledged how food industry created and still creates real problems in agriculture, the environment, and the food system. You can acknowledge that and still show how the industry fixed its own issues and how it develops advances in technology for good. It's a very easy read and very enjoyable.

[Lindsey Orphan · Rating 5 out of 5]

I originally was assigned this book for a class in undergrad and held onto it because it is a piece of published gold for anyone in or interested in agriculture today and the way it is feeding the world.

I thought that Lusk does a great job presenting non-biased facts about science and technology in agriculture. Each chapter presents a different way technology or biotech is changing ag as we know it. I felt like the information in each chapter was presented in a way that allowed me to create my own opinion on the topic at hand, instead of him telling me what I should feel about that specific topic.

I highly recommend to anyone who wants to know the facts about our food, the technology being used to create it, and even some current issues agriculture is facing in order to feed a growing population.

[Max Loh · Rating 3 out of 5]

I honestly picked this book up because of the cover and blurb. As I progressed, a few of the arguments presented felt a little one sided, or at least more sympathetic towards Big Agriculture, which led me to look up the author online. I won't elaborate much but his academic work is largely supported by (surprise, surprise) Big Agriculture, which kind of explains the tone and bent of the book. While some arguments are refreshing, I found that most of the examples/topics dealt with in the book were a little flat, like the chapter on food printers.

Generally a quick read, but may not be everyone's cup of tea.

[Ana · Rating 5 out of 5]

Perfect. Lusk shows many supported arguments on several issues and even busts a couple of myths we've grown to know. He's showing the more optimistic side of the food industry and where our earth could be headed. Maybe we're not doomed. He also adds personal backstory to some of his chapters which helps us find a connection. Talks about veganism, GMOs, biotechnological breakthroughs, and some crazy stuff about vegetables. (For example: broccoli, cauliflower, and kale are genetically-modified, man-made vegetables.)

[Katy Hilburn · Rating 3 out of 5]

The premise of this book is super interesting. Lusk pushes back against romantic ideas of “natural” foods and why these ideas are sometimes not beneficial, and gives examples of how science and technology are improving our food systems. I think this is a great read for anyone interested in food production and food systems. I wish that Lusk had spent more time exploring both sides of food systems debates and elaborated on where and why “natural” food practices are a positive because currently the book feels very one-sided.

[Crayola B. · Rating 5 out of 5]

Definitely worth reading if you care at all about food. It's a lightweight overview of possibilities, very easy to read and understand, and it helps to shine light on what's really being done with our food on a global scale.

[Russ Fee · Rating 4 out of 5]

A rare optimistic view into food production, which I enjoyed as a change of pace. I didn't find that it changed my mind in many areas, but it certainly raised some good points and gave me things to think about.

[Will Fett · Rating 5 out of 5]

Excellent. Well researched and well written.

[Kristen · Rating 1 out of 5]

Extremely disappointed by this book. Dr. Lusk is a great public speaker but it hasn't translated into writing. I couldn't even bring myself to finish it.

[Nurliyana · Rating 4 out of 5]

I like how the book trying to gleam a rose tint on how we should see technology/innovations in agriculture and food products are made so the growing population of Earth can be fed. And it does.

The paradox of food is that we are overfed, yet are also malnourished. As much as enriching (e.g.: Golden rice) and fortifying food helps combat malnutrition, it is still far from ideal.

-AI in food making. 3d printed food exists and they are not that bad. Now, a robot making food for you, with chefs' recipe and (not exactly exact) hand movement? Well it already exists (search Moley Robotics) but it is super pricey in 2025. *Idk, I think it is not for everyone, a niche thing, maybe .
-Synthetic biology - the cheaper (?), genetic engineering takes of synthetic food flavouring made using bacteria and yeast. Also for oil rancidity testing and more. Yet these organisms also needs feeding.
-Food waste. Nutritious food goes bad quick. But processing them cause uproar from the people who are pro 'natural' food and traditionalists.
-'Organic' food sounds good on the surface, yet the yield per acre are much lower than commercial ones, causing more deforestation/more acre of lands needed to meet consumer demands, and hence the higher price. Then there's the concern of growth hormone and pesticides in commercial food.
-Having to deal with ethics and welfare of the agriculture are also another concern.
-Food safety vs Food poisoning. Time of detection for pathogenic bacteria is getting shorter and shorter through time, this helps prevent contaminated food from getting to consumer and reduce product recalls. *If there's anything for us to be thankful for technology in food, this is definitely it.


A fine book that shed some positive light on food technology and suggesting how tech is working to tackle food problems.
Then again, tech is a double edge sword. The advancement of it is inevitable and it really depends on us to use it wisely (or not. up to you. you do what's best for you).

[Trey Malone · Rating 5 out of 5]

Frankly, this is probably the first book I’ve ever read that makes food technology sexy. It seems like almost every book/documentary on modern-day agriculture is pure alarmism… and this book is the exact opposite. Unnaturally Delicious uses real people to introduce topics revolving around food and agriculture in the 21st century, while remaining firmly rooted in the academic literature. The tone of the whole book is enduringly positive and wholesomely educational, making for a well-timed change of pace relative to most of what you’ll find about today’s agriculture.
The content involves everything from cage-free eggs and 3D food printers (yeah that’s a real thing) to precision agriculture and food waste, so I can guarantee you’ll finish with more food knowledge than you started. Every chapter introduces an entrepreneur actively engaged in finding ethical solutions to the complex food issues of our day. As such, I think the biggest benefit to reading this book is that it brings the reader face-to-face with these innovators. Entrepreneurs like Eldon Roth and David Waits don’t always get the glory they deserve, but those are the types of people who move the world forward.
Unnaturally Delicious should be required reading for anyone interested in how entrepreneurship and technology feed the world. If you want to learn more about technology, this book is for you. If you are curious about the modern food system, this book is for you. If, however, you are looking for someone to tell you how the sky is falling, this book is definitely not for you. If nothing else, Unnaturally Delicious contributes a much-needed breath of fresh air to what has become a Luddite-dominated genre full of books full of mudslinging. Give it a try: I promise you’ll learn something.

[Ryan Madman Reads & Rocks · Rating 4 out of 5]

(I won a copy of this book in a Good Reads giveaway.)


Unnaturally Delicious by Jayson Lusk is all about the future of GMO and Non-GMO food. More specifically, it's about a myriad of agricultural technologies and other food related innovations.

I thoroughly enjoyed the first half of this book. In particular, the chapters that mention the ever evolving potential of using 3D printers to produce customized food and a Robot Chef that can learn and mimic the exact moves of any human chef in order to create culinary masterpieces.

Unfortunately, the second half didn't really interest me because it becomes bogged down in numbers and statistics that pertain to agriculture. Plus, I got the distinct feeling that the author is at least somewhat pro-GMO. Either that or he received some kind of funding from Monsanto to write this book. (Of course, I don't know for certain.)

Overall, it's a well written and well researched book that is worth reading if you're interested in learning about the future of genetically engineered food. And if agriculture intrigues you then this book will definitely suit you.

I give Unnaturally Delicious by Jayson Lusk 4 out of 5 stars. ⭐⭐⭐⭐

[Amanda · Rating 3 out of 5]

This book ended up being not quite what I expected. The introduction made it seem like the whole thing was going to be a defense of GMOs, and while that was addressed I was pleased to see the author discuss innovations of all kinds related to food - from farm (or lab) to table, so to speak. The writing does get a little defensive at times, like the author expects his views to be attacked, but regardless of your views on "processed" versus "natural" food, or other such hot button topics are, it is an interesting overview of the food technology that is available, and what implications it could have for our culinary futures.

*According to FTC regulations I disclose that I received this book through the Goodreads First-Reads program*

[Paul · Rating 4 out of 5]

This was a fascinating read. Lusk brought up issues that I had never considered and highlighted emerging technology that both excites me and makes me hesitant. Ultimately, he tells the reader that they should be open to the idea of food and agricultural innovations instead of ditching them completely for the suddenly popular "farm-to-table" obsession.

I rated this book 4 out of 5 stars because there were an unusually high number of noticeable grammatical and spelling errors that I believe is unacceptable from a printed book. St. Martin's Press should hire better proofreaders.

[Ruth · Rating 3 out of 5]

I find it curious that this book apparently has two distinctly different subtitles. One is a "techie" version: How science and technology are serving up super foods to save the world. The other is more "touchy-feely": How farmers, foodies, and technology are averting the world's biggest food crises one innovation at a time. They both really say the same thing, but with decidedly different slants. I'm not sure if I'm buying what either verions is selling. The publisher's blurbs are identical. Hmmm.

A little cozy with the use of fossil fuels to keep America farmer to the world.

[Jeff G · Rating 3 out of 5]

This book was an interesting read. The author, an AgEcon prof at a land-grant university, is clearly knowledgable about the subjects he discusses. While the work is amply cited, I felt like he was telling a series of 'vignettes' in his chapters. I suppose the book's theme (if there was one) is that agricultural/biological technology has and is continuing to make improvements in the productivity/safety of our food supply. He is willing to take on the critics, but clearly is a champion of the benefits of science and technology in agriculture.

[Loni Mckenzie · Rating 2 out of 5]

While this book presented some interesting technology, I found the tone to be condescending. The author assumes everyone who doesn't agree with him is just uneducated as to how pious Big Ag and WalMart's motivations are in keeping us healthy and safe. His data is cleverly used to show one side of the story while dismissing some very important components. I am glad I read it, it gave me a much deeper understanding of a perspective I haven't explored very much.

[Alexis · Rating 3 out of 5]

3.5 really. I wasn't utterly entranced but he made some good points I thought.

[Aadisht · Rating 3 out of 5]

It's a collection of admittedly very interesting anecdotes, but it doesn't really build an overall structure that supports or justifies its central tenet that innovation in food technology is great.

[Chloe Suber · Rating 3 out of 5]

had to read for a class BUT actually found it quite interesting at points