IKEA’s future living lab SPACE10 has made their first ever cookbook with a collection of recipes based on future food trends.
What we eat today shapes tomorrow. Considering the world’s food production is challenging the planet, we need to eat in alternative ways – now and in the future. Future Food Today is a collection of recipes based on future food trends, straight from from the SPACE10 food lab and test kitchen.
Future Food Today is a collection of recipes based on future food trends, coming straight out of the SPACE10 food lab and test...Read more
IKEA’s future living lab SPACE10 has made their first ever cookbook with a collection of recipes based on future food trends.
What we eat today shapes tomorrow. Considering the world’s food production is challenging the planet, we need to eat in alternative ways – now and in the future. Future Food Today is a collection of recipes based on future food trends, straight from from the SPACE10 food lab and test kitchen.
Future Food Today is a collection of recipes based on future food trends, coming straight out of the SPACE10 food lab and test kitchen. The book expresses SPACE10’s beliefs around food and food production. From “dogless hotdogs” and “algae chips”, to “bug burgers” and “microgreen popsicles”, it’s packed with dishes we could one day be eating on a regular basis. It also includes simple guides to producing food locally and sustainably, and explains how to use alternative ingredients, gastronomic innovation and technology—such as hydroponic
What we eat today shapes tomorrow. Considering the world’s food production is challenging the planet, we need to eat in alternative ways – now and in the future. Future Food Today is a collection of recipes based on future food trends, straight from from the SPACE10 food lab and test kitchen.
Future Food Today is a collection of recipes based on future food trends, coming straight out of the SPACE10 food lab and test kitchen. The book expresses SPACE10’s beliefs around food and food production. From “dogless hotdogs” and “algae chips”, to “bug burgers” and “microgreen popsicles”, it’s packed with dishes we could one day be eating on a regular basis. It also includes simple guides to producing food locally and sustainably, and explains how to use alternative ingredients, gastronomic innovation and technology—such as hydroponic
- ISBN13 9789492311405
- Publish Date 6 June 2019
- Publish Status Active
- Publish Country NL
- Imprint Frame Publishers BV
- Format Hardcover
- Pages 256
- Language English