Culinary Lab: Crafting menus for 2050

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71 days ago, 210 views
This video features the preparation for the March 5 culinary lab on the food of 2050. Resource-intensive protein sources such as cows are replaced with crickets and the plant-based Impossible Burger. Professor Dan Rubenstein focused the class on the year 2050 because it allowed students to consider the uncertain future of food production from the perspective of the deciding generation. “It’s far enough away that we don’t know what the world is going to look like, but near enough to be believable,” he said. “They’ll probably have the highest buying power, and they’ll probably be the most secure in their jobs. So, it’s a good time to ask them, when you’re secure, what impact are you going to have on the world.” (Video by Nick Donnoli, Office of Communications)

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