5 Magazines that Explore the Future of Food
Jenn de la Vega / May 13, 2015
The latest innovations in the culinary world are making us think beyond just breakfast, lunch and dinner. Food started out as a necessity for survival. Now scientists, artists and chefs are working together to figure out new methods to feed the world and celebrate creativity with new dining experiences.
Here are five magazines about the future of food:
The Future of Food by Carol Brighton: As innovations in the food industry arise, it’s important to think about the environmental consequences, safety, regulation and sustainability.
Pop Up by Justin Harris: The idea of the restaurant is changing and many chefs host temporary pop-up dinners to test out new ideas before committing to a brick and mortar store.
The Sous Vide Life by Trevin Chow: French for “under vacuum,” sous vide is a method where food is sealed in plastic bags and cooked in controlled water baths. With the recent introduction of affordable appliances, cooks are now able to experiment at home.
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