Nearly a third of The Taste of Tomorrow is given over to lettuce, from the dominance of iceberg to the rise of romaine, the development of salad bags and the possible ascent of chicory. From the salad fields of Salinas, California, Schonwald moves on to the more science-fiction-friendly future of meat and fish: burgers that don’t come from a cow and have been enriched with Omega-3; cobia – the “next salmon” – grown in giant indoor tanks hundreds of kilometres from the ocean.
Schonwald is a good-natured and curious guide whose lightness of touch keeps you reading. A non-“foodie” at the start, he grows into his quest, championing sustainable, local and even genetically modified food to help feed the world.
The Taste of Tomorrow: Dispatches from the Future of Food
— By Carl Wilkinson
Copyright © The Financial Times Limited 2012