Food Artists Bompas & Parr Have Predicted Seven Food Trends for 2018

A dinner party filled with AI versions of famous figures? Or a meal enhanced by virtual reality? Restrictive diets that focus on fasting over feasting? Eating dishes purely because they'll help you sleep? Over the next 12 months, all of the above might come to fruition. Also on the 2018 hit list: African cuisines, creative genetic modification in food and beer, and getting paid to have strangers over for dinner.

At least, they're the trends that culinary artists Bompas & Parr are predicting for the year ahead, with Sam Bompas and Harry Parr releasing their first-ever foodie forecast. After ten years in the business, evolving from making jelly to catering to a food-focused experience design agency, their report draws upon their own experience, as well as the psychology behind human behaviour.

If technologically enhancements pique your interest, Bompas & Barr expect bots based on celebrities to become the next dinning partners, and mixed reality dining to adorn diners with wearable technology to create a more immersive eating experience — including "embedded microelectronics in crockery and glassware, projection technologies, responsive sound environments and more broadly digital content that's coupled to the taste and aroma of the food and drink on the table". For those keen on making a buck from making dinner for folks you don't know, think Airbnb and Uber, but for the simple act of hosting a meal. That's how you share food in 2018's sharing economy.

Elsewhere, watching what you eat might be taken to a fasting extreme, though its hardly new — and it comes with health repercussions. African cooking styles are expected to rise in popularity, exploring the cuisines of the continent's 54 countries. So is food that'll help you get a good night's rest (and no, a nightcap doesn't count), plus biological tinkering with edible substances.

You can peruse the full report for further details, and if you're wondering why you should, Bompas & Parr's past culinary exploits should provide all the convincing you need. They've made bespoke cocktails catered to each drinker's DNA, hosted anatomical whisky tastings where spirits were sipped from actual people, served a beating pig's heart as a starter and made London diners kill their next meal. In addition, they've made edible fireworks, a molten lava barbecue and held a 200-course dinner party. Expect them to play with their seven outlined trends next, as part of their continued and creative interrogation of our eating and drinking habits.

Via Dezeen. Image: Bompas & Parr.