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7 Foods You'll Be Eating In The Future (PHOTOS)

Posted: 04/14/2012 10:31 am

If you write a book about the future of food, you will frequently get The Question.

"So... what are the foods of the future?"

I'd been evading that one for a couple of years with various deflections ("Well, the book is really about...) and mealy-mouthed excuses ("Still researching").

The reason I'd been punting on the "Thou Will Eat" answers is because of what I'd learned about food prognostication - the Italian who portended the end of pasta, the two 40s-era idealists who predicted that plankton was the future of food. (See Warren Belasco's Meals to Come: A History of the Future of Food for more). And in my reporting, I kept running into erroneous predictions -- we were supposed to have test-tube pork, food pills and Safeway Select cobia nuggets by now.

So, it took me some time to warm to the idea of unveiling my own forecast. But after a couple of years on the food frontier, I can confidently say you'll see more of these seven foods in 2042.

Josh Schonwald is the author of The Taste of Tomorrow HarperCollins, $25.99].

Egusi Soup, Zanzibari Pizza, Baobab Juice
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If you grow up with Kung Pao chicken, you will get sick of Kung Pao chicken. You will then get excited by Pad Thai. Then you will go through a Pho phase, and after that you will get hot for Cambodian, Malaysian, Indonesian. Try a burrito, then some Oaxacan moles, and soon you'll be drinking pisco sours and searching for an authentic Feijoada (southern Brazilian).

The appetite for ethnic exploration ain't slowing down. Eventually, the food-delirious world will turn its attention to the last continent for culinary exploration-- and it's not Antarctica. Get ready, circa the 2030s, for an influx of foods and flavors from sub-Saharan Africa. And if you're a doubter, take a look at Marcus Samuellson's The Soul of a New Cuisine, the book that made me a believer in Africa's culinary potential and the inevitability of Senegalese take-out.
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