Food Futures, a new title by critical food designer Chloé Rutzerveld, aims to radically alter readers' ideas about consuming and producing food. This book questions and explores new food production technologies and translates multidisciplinary research into future food scenarios.
Food Futures presents conceptualization of completely edible, 'mini vegetable gardens' with crispy plants and mushrooms, that become a full meal after being printed by a 3D printer; a quest for a new eating system in which we digest 100% of the nutrients we take in (instead of the current 75%) by breeding bacteria that are harvested into capsules; and the recipe for a healthy, typically Dutch 'stroopwafel' - a recipe derived from Rutzerveld's project STROOOP! in which she dives into the natural sweetness of root vegetables.
