The Future
of Food (BOOK) by Brain J. Ford
United
Kingdom: 2000: Thames & Hudson Ltd.
Notes
“Problems arise because we now eat a diet where
the components are chosen by producers, so we can be attracted to foods that
are rich in sugar or salt, or contain far more saturated fats that anything for
we which evolved.” P. 9
“In the past, we ate in order to postpone
starvation and gratify ourselves. In the future, we will choose food to enable
us to relish life to the fullest extent.” p. 18
“In the future, people will be tested for such intolerances
and will bear a record of these on a smart-card. The use of swipe-terminals
technology will make it easy for people to select foods that agree with them.
Physical complaints due to food intolerances, within a few decades, will largely
be eliminated in the Western world.” P. 63
“Flavourings will be the hallmark of future food
production. Potato and rice snacks are already in production with synthetic
flavours (chicken or prawn, cheese and chives, etc.) These are popular choices
for vegetarians and slimmer’s.” p. 98-99
“Food technologists are now proposing to engineer ‘designer
vegetables’, like meat-flavoured tomatoes or prawn flavoured potatoes. Banana-
flavoured Brussels sprouts are even under consideration. These may sound
abhorrent, but it has always been the setting of unexpected flavours in
juxtaposition that has led to the development of new foods.” P. 99
“Dieting for weight loss is due to be replaced by
dieting for health. In the recent past, there have been many fad diets that
have little scientific evidence to support them. Some have restricted foods, or
placed them in groups; some claims have been made that consuming certain foods
will consume more energy that the food itself contains.” P. 105
“The diets of the future should encourage people
to enjoy their food. The mainstream food categories of the present day world
will largely disappear. Millions of people are unwell because of reactions to
dairy produce and to the gluten in bakery goods. At present, these foods are
regarded as essentially healthy and natural, but in the future we will
recognise that neither category is natural, and for many they are a hazard”. P.
106
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