A beautifully illustrated exploration into the future of what we eat. In this collection, critical food designer Chloé Rutzerveld outlines how food technology innovations might be about to make our diets healthier, more sustainable and possibly weirder. From 3D-printing to cannibalism, this book paints an interesting picture of what your plate might look like in twenty years. Each chapter offers the reader a great mix of science and story-telling, as well as recipes for chefs willing to try such adventurous meals as liver parfait bonbons. Dig in!
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Paperback, 23 x 19 x 1 cm, 119 pages
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