Global climate change, increasing populations, and volatile food prices are weighing heavily in the minds of food producers and those in food research. Within the next 20 years, humans will be challenged to look beyond traditional food cultivation and begin to bring to consumers products which were part of science fiction just 20 years ago. This paper will briefly explore the current world-wide food crisis vis-à-vis popular Western trends. The bulk of the paper will examine the “science fiction” of food (both from popular print and media) and how it will forever alter Western diets more rapidly than perhaps at any other time in human history as the food industry prepares for the future.
About the presenterRoger C. Adams
Roger C. Adams, associate professor of library science, is a Kentucky native, food and drink historian, PCA/ACA Board Member (2013-2016), and PCA/ACA Vice President for Awards (2015-2017). He is curator of the largest publicly-available cooking collection in the United States, at Kansas State University’s Morse Department of Special Collections.