Skip to content

Family Cooking :: he Past Is Littered With Foods Of The Future

It is 2015, and jetpacks do not fill the skies of cities, nor are giant space colonies in orbit around Earth, their inhabitants dining on hydroponically grown crops. Nevertheless, we in the affluent West are still living in the future – the future of food.

I don't mean the bag of Soylent that sits on my kitchen cupboard shelf, a kind of dare from a friend ("see if the food writer will eat this"!). Nor am I talking about laboratory-grown meat, pizza vending machines or genetically modified plants and fish.

I mean that, from the standpoint of the year 1900, we in 2015 in some ways are living in an age of unforeseen bounty. We're the beneficiaries of food production technologies – and a wealth of delicious and formerly exotic ingredients – our ancestors could only dream about. In the U.S., we have access to more calories, and by and large, more nutritious calories, than past generations; our food-related diseases are related to cheap industrially produced foods (think diabetes and sugar; think heart disease and meat).

But this future we live in is quieter and less showy than what previous generations of inventors and innovators dreamed up. That's because a great number of their foods of the future never came to be. The following list of the failed future foods of the past comes, in part, from Warren Belasco's important book Meals to Come: A History of the Future of Food and from Matt Novak's blog Paleofuture. As Belasco puts it, "History is littered with the debris of projects that were theoretically possible but economically impractical."

Totally Synthetic Food: The 19th century French chemist Marcellin Berthelot proposed that we create "chemical food," doses of nitrogen and carbon that would supply the same nutrients as, say, a beefsteak. In 1896, an article in the Indiana Progress packaged Berthelot's claims for an American audience: "When the era of chemical food comes, we shall have done with symposia and supper parties, Welsh rabbits and golden bucks." While he was a pioneer in the synthesis of organic chemical compounds, Berthelot's beefsteak tablets never materialized.

Food Delivery By Pneumatic Tube: in 1900, a Boston Globe article depicted a future in which there would be home delivery of food through tubes. While a McDonald's location in Edina, Minn., used the technology to deliver food to cars in its drive-thru, the technology never caught on.

A Vegetarian Diet: Because they used the beefsteak as a measurement of the healthy human diet, many nutritionists and demographers in the 19th to the early 21st century predicted that population growth would eventually lead to less meat to go around. As we know, meat production has soared and widespread vegetarianism has not come to pass. In both the developed West and in developing countries worldwide, meat consumption continues to increase — only in the richest countries are we seeing a small decline in meat-eating, often linked to health concerns rather than supply.

More Totally Synthetic Food: Berthelot's late 19th-century fantasy found a successor in the 1953 book The Road to Abundance, which dismissed the ideal of "natural" foods and promoted the idea that food was, at base, just chemicals. Berthelot had already supplied Western imaginations with the dream of the food pill, which would be visible in The Jetsons and 100 other pop culture forums.

Giant Vegetables: Many of our current crops are giant versions of the ancestor plants from which they were bred – and that's not even counting these supersized cabbages and turnips grown for competition in Alaska. However, many have fantasized about increasing the size of tomatoes, corn and other plants to monstrous sizes for decades. The Giant Vegetable (or Fruit) trope can be seen, signifying abundance, in such places as Arthur Radebaugh's Closer Than We Think, a comic of the late 1950s-early 1960s.

For full story:

Posted by Connor Todd | on