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A fascinating look at the people, trends, and technologies transforming the food of today and tomorrow
In The Taste of Tomorrow, journalist Josh Schonwald sets out on a journey to investigate the future of food. His quest takes him across the country and into farms and labs around the globe. From Alice Waters' microfarm to a Pentagon facility that has quietly shaped American supermarkets, The Taste of Tomorrow is a rare, behind-the-scenes glimpse at what we eat today—and what we'll be eating tomorrow.
Schonwald introduces us to a motley group of mad scientists, entrepreneurs, renegade farmers, and food engineers who are revolutionizing the food we eat. We meet the Harvard-trained pedia-trician who wants to change the way humans raise fish; a New York chef who believes he's found the next great ethnic cuisine; a lawyer-turned-nanotechnologist who believes he can solve human nutritional needs without using food.
In this lively and fascinating book, Schonwald explains how new foods happen; why some foods explode on the scene virtually overnight while others take decades—and countless failures—to catch on. And he doesn't shy away from controversy. Although the book begins as a simple search for "the salad, meat, seafood, and pad Thai of the future," Schonwald becomes increasingly focused on finding environmentally friendly foods of the future. Ultimately, he comes to believe that emerging scientific breakthroughs—genetic engineering, nanotechnology, food processing—are essential to feeding the globe's expanding (and hungry) population.
There's a lot of interesting material here, just not a whole book's worth. This would have been better as a series of magazine articles.Published 16 months ago by Bradley Beile
I very enjoyable and interesting look at foods and food technology you may never have heard of that could one day be ubiquitous. Read morePublished 22 months ago by RealtyScientist
Here's an uncomfortable truth. Without fertilizers and pesticides, half the world would starve to death. Read morePublished on April 5, 2013 by John Petralia
If only the world were going the wonderful way of microfarms and coordinated local produce utilization, then the future of food would look as hopeful as this author paints it. Read morePublished on January 27, 2013 by WhereWaldoFindsHimself
I thought Schonwald gave a useful and interesting review of the possible future directions of food. Some of the subjects he tackled were quite new to me.Published on December 3, 2012 by Shetlander
A remarkably lively tour of gastronomical futures, Josh Schonwald pursues the next big thing in salads, meat, and fish. Read morePublished on November 16, 2012 by sneaky-sneaky
Josh Schonwald's, 'The Taste of Tomorrow' starts off with a look into the year 2035 and type of food your typical restaurant goer will likely encounter in Colorado Springs. Read morePublished on October 17, 2012 by Sibelius
Josh Schonwald's "The Taste of Tomorrow" is a nonfiction exploration of the future of food. Specifically he explores salads, GMO, sustainable aquafarming, lab grown meat, ethnic... Read morePublished on September 1, 2012 by Neil Dewitte