THE FATE OF FOOD by Amanda Little, a professor of journalism
and science writing at Vanderbilt University, is subtitled “What We’ll Eat in a
Bigger, Hotter, Smarter World.” In over a dozen chapters, she explores some
really interesting – and disruptive – ideas like Impossible Meat product
development and research into why humans crave meat. The CEO of Impossible
Meats says, “our mission is to completely replace animals in the food system by
2035, which we will certainly do.” Sound
far-fetched? Maybe, but starting next week the Impossible Burger will be available at every Burger King.
Amanda Little’s research about our changing food supply led her to conduct interviews
in a dozen countries and around the United States and she includes black and
white photographs in this text. That helps envision some of these technologies
and how wide-spread they could become. Little
deftly explains changes in agriculture, threats to the water supply, and evolving
production processes like vertical farming. For a quick
overview, listen to Terry Gross’ interview with her on NPR’s Fresh Air. Notes and an index comprise about fifteen percent
of THE FATE OF FOOD which received
a starred review from Kirkus.
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3 years ago