The Taste of Tomorrow

Journalist Josh Schonwald set out on a journey to discover what the salad, meat, seafood, and Kung Pao chicken of the future might look like. It would take him across the country and into farms and labs around the globe. From Alice Waters' micro farm to a secret Pentagon facility that has quietly sh [...]
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Journalist Josh Schonwald set out on a journey to discover what the salad, meat, seafood, and Kung Pao chicken of the future might look like. It would take him across the country and into farms and labs around the globe. From Alice Waters' micro farm to a secret Pentagon facility that has quietly shaped the American supermarket, "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 and entrepreneurs, renegade farmers, and food engineers who are revolutionizing the food we eat. There is the Harvard pediatrician 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 determined to eliminate hunger. In this lively and fascinating book, Schonwald explains why American food trendspotters are obsessed with Japan, 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: he ultimately comes out on the side of emerging scientific breakthroughs in the field-genetic engineering, nanotechnology, food processing - to feed the globe's exploding (and hungry) population.