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PGC Spring 2019 - Consortium Adult

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Food Futures, How design and technology can shape our food system
How Design and Technology can Shape our Food System
By (author): Chloe Rutzerveld
9789063695170 Paperback English General Trade COOKING / Essays & Narratives Jan 14, 2019
$44.95 CAD
Forthcoming 7.48 x 9.06 x 0.39 in 120 pages Color illustrations throughout BIS Publishers BIS
Food Futures will radically alter your ideas about consuming and producing food. Food designer Chloé Rutzerveld questions and explores new food production technologies and translates multidisciplinary research into future food scenarios. This book explains her thoughts, process and work, which is often described as provocative, cheeky and playful - inspiring and involving consumers in the discussion about potential food futures.

Follow the conceptualization of completely edible, ‘mini vegetable gardens’ with crispy plants and mushrooms, that become a full meal after being printed by a 3D printer. Engage in a quest for a new eating system in which we digest 100% of the nutrients we take in (instead of the current 75%) by breeding bacteria that are harvested into capsules (that also look, taste ánd smell good). Or get cooking yourself with the recipe for a healthy, typically Dutch ‘stroopwafel’ a recipe derived from her project STROOOP! in which she dives into the natural sweetness of root vegetables. Start exploring, cooking and fantasizing about what we are going to eat in the future.

Chloé Rutzerveld (Landgraaf, 1992) is a critical food designer who explores and challenges food production and consumption. She is fascinated by nature, the human body and the strange relationship people have with food. Her curiosity and strong urge for hands on exploration causes her to dive deeper into a specific food, system or technology which many people often take for granted. By combining aspects of design, science and technology Chloé develops future food scenarios in which natural characteristics or specific technologies are used to make our food more efficient, healthy and sustainable.

“Food Futures is a book for our time, and for the years to come. It inspires us to explore the unexpected places innovation will take us if we combine the rigor of scientific inquiry with the reflective nature of art. Chloé’s work asks each of us to think beyond what we know today, to imagine what might be tomorrow. Food Futures chronicles her journey and offers a guide to future food design from the perspective of a visionary practitioner. This book is an important read for anyone interested in food innovation and food systems change.”
— Rebecca Chesney

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