Cobia or Barramundi? And Other Choices on Tomorrow’s Menus
Special Event
Ever wonder what food in 2035 will look and taste like? Or what yet-unseen technology will revolutionize the way people make or deliver food? Three years ago, Chicago journalist Josh Schonwald embarked on a quest to explore the frontier of food innovation.
Drawing from his recently published book, The Taste of Tomorrow: Dispatches from the Future of Food, Schonwald’s talk will focus on some of the people, trends, and technologies that could impact the salad, meat, and seafood we eat in the next 25 years. And he’ll address the burning question, What global cuisine will become “the next Thai” in 2035?
Participants will leave the session with an understanding of:
- How technologies such as genetic engineering, in vitro meat, and recirculating aquaculture systems could play a pivotal role in achieving sustainable food production.
Josh Schonwald is a journalist who has written for the New York Times, Washington Post, and Salon, Evanston, Illinois, USA
