At the same time, archaeologists tell us that our species has had at least a “9,000-year-old love affair with booze,” as National Geographic puts it, with ancient prowess in making wine and beer. (Some anthropologists suspect a much longer history of alcohol consumption in our primate ancestors, in the form of readily available fermented fruits.)
In what directions will humans’ signature innovation and versatility lead us in the future, regarding eating, drinking, and cooking?
This question is at the heart of British food writer and brewery owner Daniel Tapper‘s new series of blog posts for the magazine issued by London’s Borough Market — a market located near London Bridge with a 1,000-year-old history of its own.
I’m attracted to this mental exercise because — just like it’s always been throughout our evolution — it’s our ability for innovation that will help us cope with coming challenges in food security, sustainability, and ethics. Tossing around ideas and predictions is a way to jumpstart that process.
So what are people saying to Tapper about the future of food?
Norwegian chef and hygge mentions entomophagy: In 100 years, she says, we’ll think nothing of eating ants.
British chef and writer Florence Knight envisions a turn to “wild food,” that is, foraging for wild ingredients. And we’ll be eating much less fish: “The treatment of our seas is heart-breaking and I’m pretty certain that by the time my children grow up, seafood will be a rare delicacy.”