What is the future of food? This speculative design projects poses questions about a society in which synthetic, scientifically-altered foods are valued more highly than organic foods. How would this shift impact the economics of consumption, public health, and the stigma surrounding inorganic food?
Smarter engineering would boost flavor and nutrition while minimized adverse health effects and unnecessary caloric consumption. Inert mineral particles coated with thin layers of sugar would be shaped as tetrahedrons rather than cubes in order to maximize the volume/surface area ratio, resulting in less sugar consumption despite a maximization of flavor. Apples would be genetically enhanced to be more nutritious, more appetizing, and less susceptible to rot.
Smarter engineering would boost flavor and nutrition while minimized adverse health effects and unnecessary caloric consumption. Inert mineral particles coated with thin layers of sugar would be shaped as tetrahedrons rather than cubes in order to maximize the volume/surface area ratio, resulting in less sugar consumption despite a maximization of flavor. Apples would be genetically enhanced to be more nutritious, more appetizing, and less susceptible to rot.
