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The Taste of Tomorrow: Dispatches From The Future of Food by Josh Schonwald

1 rating: 5.0
fascinating book about the future of food

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Tags: Books, Food, Josh Schonwald
1 review about The Taste of Tomorrow: Dispatches From The...

This book makes me hungry and hopeful about the future of food.

  • Feb 5, 2012
Rating:
+5

The Taste of Tomorrow is a fascinating excellently researched book about the future of food.  Josh Schonwald is a former New York Times journalist and currently runs a blog called The GreenFoodTechie.org.  The ideas in this book gives me hope that the food of the future will be delicious and healthy.  Schonwald spent three years doing research for this book.   This book really makes me hungry.  I did not know that Salinas, California is the lettuce capital of the country. I also learned that lettuce originated in Egypt.

I learned about a caffeine gum called Stay Alert.  This gum is being by developed by defense researchers at the Pentagon. It is supposed to deliver caffeine quicker than a cup of coffee.   There will be a burger with the nutritional profile of salmon in the future.  This burger will prevent heart disease.  I love to eat burgers, so this is good news for me. Schonwald gives the nutritional profile of ostrich, which is something I never thought of eating.

  Schonwald writes about a new emerging fish called cobia. Cobia is a cross between sea bass and swordfish.  This fish has the Omega 3 fatty acids that help prevent diabetes and cardiovacular problems. I love to eat fish.  I can't wait to try some cobia in the future.  Tilapia is the other fish discussed in this book.  I have eaten this fish before, and I am not a big fan of it.  Schonwald raises my hope that someday I will eat fish that is grown and bred indoors.  Fish farmed indoors is healthier and hopefully tastier.   Schonwald's high opinion of tilapia raises the appeal for me.  His writing is very persuasive.

    I am amazed by the country of origin of some of these dishes. Curried trout with a coconut chili sauce is popular in Kenya. I would also like to try jollof. This is a rice dish from West Africa.  It is spinach stir fried in coconut oil. Schonwald offers some new recipes with ingredients that I have never heard of.  There is a recipe for emu chili.  There is also another one for a radicchio bison burger.  I have never eaten any of these foods.  These recipes make me curious to try them though.  The Taste of Tomorrow is an informative and fascinating book about the future of food. 

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February 07, 2012
As a foodie, this book sounds fascinating!
 
February 05, 2012
"Schonwald raises my hope that someday I will eat fish that is grown and bred indoors. " This should eliminate mercury contamination completely.
 
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Plain with butter, sour cream or chives, mashed potatoes are

Fluffy, slightly sweet potato that is orange in color.

Sweet, buttery and delicious rolls.

The ham and cheese sandwich is a common type of sandwich in

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