Overview
What will food look like in the future? Will it come in the form of a pyramid-friendly pill dispensed from your microwave? Will calories be an optional extra? Will Michelin-starred restaurants serve eye fillet in mason jars.
For the latest episode in their 'Plate Project' series, Food & Wine asked some of the most original-thinking epicures of our time to imagine what we'll be eating 35 years from now. As you'd expect, the results are varied and not altogether that appetising.
Some of the thinkers saw the humour in the challenge. Anthony Bourdain will be serving 1%-ers a giant bug, though perhaps that's more telling of his fetish for watching people devour splindly creatures whole than of any cynicism founded in unjust distribution of money. The architects and designers at AvroKO played on food as addiction with a plate serving everything form marinated white anchovies to a 2006 pinot noir in syringes (“Don’t forget to eat your garnish!”)
On the more serious side, ethically sourced produce and fish farms ranked high as a topic of conversation. Vibrant garden-picked veggies are pitted against their factory-produced counterparts on the sculpture by ceramicist Jono Pandolfi, while author Paul Greenberg's plate substitutes salmon for farmed shellfish (cleans waterways), kelp (clears coasts of harmful nitrogen) and Peruvian anchoveta (high in omega-3s).
And it's not just the food that raises issues, with chef Jose Andres taking a stab at people who still eat off paper plates. Though perhaps throwing them in the bin after eating suggests a very narrow frame of thought — anyone for a deep-fried plate?
Via Fast Company.
Anthony Bourdain, chef, author and TV host - Food of the Future for the 1%
Jose Andres, chef - No More Waste
Jono Pandolfi, product designer and ceramicist - Gardens vs. Factories
Paul Greenberg, author - Improved Fisherman
AvroKO, architects and designers - Pharm to Table
Dave Arnold, instructor and inventor - Fried Plate
Via Food & Wine.