Silken Steel
E-book
5,49 €
The Future of Food: How We’ll Eat in 2050
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- FormatePub
- ISBN8231995837
- EAN9798231995837
- Date de parution11/07/2025
- Protection num.pas de protection
- Infos supplémentairesepub
- ÉditeurWalzone Press
Résumé
By 2050, our food systems will look radically different from anything we've known. Climate change, population growth, technological breakthroughs, and shifting cultural values are transforming how food is grown, processed, distributed, and consumed. But are we prepared for what comes next?The Future of Food: How We'll Eat in 2050 is a sweeping, thought-provoking exploration of the evolving world of food.
Written by educator, researcher, and food observer T Vijayan Babu, this book journeys through time-from ancient foraging and the agricultural revolutions to today's digital kitchens and tomorrow's space farms. It examines the bold innovations already changing the way we eat, including lab-grown meat, 3D-printed meals, vertical farming, aquaponics, CRISPR-edited crops, AI-powered nutrition, edible packaging, and precision fermentation.
Yet this is more than a book about technology. It is a reflection on ethics, identity, and access. How will personalized diets change public health? Can synthetic proteins reduce environmental harm without erasing culinary heritage? Will the globalized food plate unify cultures-or flatten them? Most importantly, who will get to enjoy the foods of the future, and who may be left behind?Blending rigorous research with engaging storytelling, the book also features insights from scientists, chefs, futurists, and farmers who are shaping what we'll eat tomorrow.
Through fictional narratives and real-world data, it invites readers to imagine meals where tradition meets innovation, where the line between nutrition and medicine blurs, and where sustainability becomes not just an option, but a necessity. The Future of Food is not just about what's next on our plates-it's about what kind of world we want to live in. Whether you are a conscious consumer, educator, policymaker, student, or curious foodie, this timely book offers a panoramic and optimistic look at how we can build a food future that is sustainable, equitable, and undeniably delicious.
The food revolution has already begun-and this book is your invitation to the table.
Written by educator, researcher, and food observer T Vijayan Babu, this book journeys through time-from ancient foraging and the agricultural revolutions to today's digital kitchens and tomorrow's space farms. It examines the bold innovations already changing the way we eat, including lab-grown meat, 3D-printed meals, vertical farming, aquaponics, CRISPR-edited crops, AI-powered nutrition, edible packaging, and precision fermentation.
Yet this is more than a book about technology. It is a reflection on ethics, identity, and access. How will personalized diets change public health? Can synthetic proteins reduce environmental harm without erasing culinary heritage? Will the globalized food plate unify cultures-or flatten them? Most importantly, who will get to enjoy the foods of the future, and who may be left behind?Blending rigorous research with engaging storytelling, the book also features insights from scientists, chefs, futurists, and farmers who are shaping what we'll eat tomorrow.
Through fictional narratives and real-world data, it invites readers to imagine meals where tradition meets innovation, where the line between nutrition and medicine blurs, and where sustainability becomes not just an option, but a necessity. The Future of Food is not just about what's next on our plates-it's about what kind of world we want to live in. Whether you are a conscious consumer, educator, policymaker, student, or curious foodie, this timely book offers a panoramic and optimistic look at how we can build a food future that is sustainable, equitable, and undeniably delicious.
The food revolution has already begun-and this book is your invitation to the table.
By 2050, our food systems will look radically different from anything we've known. Climate change, population growth, technological breakthroughs, and shifting cultural values are transforming how food is grown, processed, distributed, and consumed. But are we prepared for what comes next?The Future of Food: How We'll Eat in 2050 is a sweeping, thought-provoking exploration of the evolving world of food.
Written by educator, researcher, and food observer T Vijayan Babu, this book journeys through time-from ancient foraging and the agricultural revolutions to today's digital kitchens and tomorrow's space farms. It examines the bold innovations already changing the way we eat, including lab-grown meat, 3D-printed meals, vertical farming, aquaponics, CRISPR-edited crops, AI-powered nutrition, edible packaging, and precision fermentation.
Yet this is more than a book about technology. It is a reflection on ethics, identity, and access. How will personalized diets change public health? Can synthetic proteins reduce environmental harm without erasing culinary heritage? Will the globalized food plate unify cultures-or flatten them? Most importantly, who will get to enjoy the foods of the future, and who may be left behind?Blending rigorous research with engaging storytelling, the book also features insights from scientists, chefs, futurists, and farmers who are shaping what we'll eat tomorrow.
Through fictional narratives and real-world data, it invites readers to imagine meals where tradition meets innovation, where the line between nutrition and medicine blurs, and where sustainability becomes not just an option, but a necessity. The Future of Food is not just about what's next on our plates-it's about what kind of world we want to live in. Whether you are a conscious consumer, educator, policymaker, student, or curious foodie, this timely book offers a panoramic and optimistic look at how we can build a food future that is sustainable, equitable, and undeniably delicious.
The food revolution has already begun-and this book is your invitation to the table.
Written by educator, researcher, and food observer T Vijayan Babu, this book journeys through time-from ancient foraging and the agricultural revolutions to today's digital kitchens and tomorrow's space farms. It examines the bold innovations already changing the way we eat, including lab-grown meat, 3D-printed meals, vertical farming, aquaponics, CRISPR-edited crops, AI-powered nutrition, edible packaging, and precision fermentation.
Yet this is more than a book about technology. It is a reflection on ethics, identity, and access. How will personalized diets change public health? Can synthetic proteins reduce environmental harm without erasing culinary heritage? Will the globalized food plate unify cultures-or flatten them? Most importantly, who will get to enjoy the foods of the future, and who may be left behind?Blending rigorous research with engaging storytelling, the book also features insights from scientists, chefs, futurists, and farmers who are shaping what we'll eat tomorrow.
Through fictional narratives and real-world data, it invites readers to imagine meals where tradition meets innovation, where the line between nutrition and medicine blurs, and where sustainability becomes not just an option, but a necessity. The Future of Food is not just about what's next on our plates-it's about what kind of world we want to live in. Whether you are a conscious consumer, educator, policymaker, student, or curious foodie, this timely book offers a panoramic and optimistic look at how we can build a food future that is sustainable, equitable, and undeniably delicious.
The food revolution has already begun-and this book is your invitation to the table.
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