Fried Plate, by Dave Arnold
Mmm, crispy. Also, the perfect serving utensil for a carnival-fried Twinkie.

Gardens vs. Factories, by Jono Pandolfi
Genetic modification gone too far (but vegetables are even easier to match).

Food of the Future for the 1%, by Anthony Bourdain
Everybody gets theirs in the end.

Roast Beef & Salad with Macaroon, by Jacques Pépin
A colorful plate that appeals more to the eye than the stomach.

Pharm to Table, by AvroKo
Direct injection that’ll make your Prozac jealous.

Dirty Dishes, by Gail Simmons
We can no longer feign naivety at the connection of food and environment.

Three Possible 2048s: Abundance, by Justin Marx
One of a trio of possibilities, depending on how we treat our planet.

Three Possible 2048s: Adaptation
Is that cactus? We can do cactus.

Three Possible 2048s: Apocalypse
Let’s avoid this one please.

Duchamp Eats, by Fred Morin, David McMillan and Peter Hoffer
Wait, we always thought that fast-food burgers were the Readymades of the culinary world!

Breakfast, by Wylie Dufresne
"Breakfast, it never goes out of fashion." (What he’s not telling you is that those eggs are made out of insect larvae.)

Postmodernist Cuisine, by Nathan Myhrvold
As 3-D printing takes over, we’ll no longer be limited to the shapes of yesteryear. That’s right, friends, cauliflower shaped like a t-bone at last!


Famous Foodies Imagine Dinner Plates From The Future

What will we be eating in 35 years? Food & Wine asked some of the famous food minds of our time—like Anthony Bourdain, Wylie Dufresne, and Gail Simmons—to find out.

One inconsistency always bugged me while watching The Jetsons. During some episodes, machines would cook the family a traditional meal instantly, like a steaming, cartoon roast chicken. In others, poor Elroy would just nosh on some peanut-butter-and-jelly pills. Well, which future is it going to be, Hanna-Barbera? Not a single animator challenged the whole flying-cars thing. Will humanity cease to eat normally or not?

It’s a question that Food & Wine posed to some of the greatest food thinkers of our time—along with architects, artists, and designers. But rather than simply asking the question, they sent out white paper plates to serve as a blank canvas for creativity.

The results were every bit as varied as you’d hope. Some entries were pure futurism, like Nathan Myhrvold’s 3-D printed plate. Some entries were sheer parody, like Dave Arnold’s (delicious-looking) fried plate. And some entries just stuck it to the man with gleeful nihilism, like Anthony Bourdain’s "food of the future for the 1%" plate—a giant bug that’s not going down without a fight.

But laughs aside, the undertones here are often quite serious. Following an era of ultimate abundance and globalized food, we’re faced with a deteriorating climate, overfished oceans, and an industrial farming system that’s inflexibly configured for monoculture. In other words, we’d better stock up on edible 3-D printer cartridges, or start getting used to the texture of antenna.

See more here, here, here and here.

Add New Comment