Tags
Eating, F&W Magazine, Food, Food of the Future, Future Agriculture, Future Cooking, Future Trends, Malthusian, Manufactured Food, Science of Food, Writing Science Fiction
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I’m a bit of a foodie, and own a sizable collection of eclectic cookbooks. My favorite cocktail hour pastime is to peruse one of many food magazine subscriptions, reading the latest recipes. The cocktail stimulates my virtual tasting acumen. I’m at a point where I can imagine how something tastes by reading the ingredients, but it’s a limited window, disproportional to the quantity of alcohol consumed.
While sifting through past issues, I stumbled across an article in the March 2013 issue of Food &Wine, The Plate Project: What We’ll Be Eating in 35 Years. What made this article unique was not gastronomical guessing by famous chefs. The project was more of a lighthearted prediction that had to be drawn, or displayed, on a paper plate. The results were as unique and original as the personalities of world famous cooks, artists, and designers. As a writer of sci-fi, it had me pondering what influences would decide what’s on our plate two-hundred years from now.
