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 findingenvironmentally 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.