Another technology that is now being used widely is hydroponic
farming. Instead of using soil, plants are set into a medium and
fed all the nutrients they need, and water is recycled. Moreover,
you don’t have to worry about insects or pests if plants are grown
indoors in sealed greenhouses or even underground with artifi cial
light. The problem, at least so far, is that foods like hydroponic
tomatoes don’t taste like anything, so soil might be essential
to fl avor. The most potentially promising food technologies of recent years
are called neutraceuticals, foods that act pharmaceutically to fi ght
off cancer, reduce weight, or even prevent diseases. For the most
part, these have just been marketing ploys: ways to sell old foods
in new ways, or incorporate them into processed foods. With
increased knowledge of human health, we will hopefully be able
to identify specifi cally what each individual should eat for optimal
health rather than offering broad and fairly vague guidelines.McGee, On Food and Cooking.
Oddy, From Plain Fare to Fusion Food.
Pollan, The Botany of Desire.
Smith, American Tuna.
Smith, Food Science.
Smith, Nutrition in Britain.
This, Molecular Gastronomy.
Vega, et al., The Kitchen as Laboratory.
Vileisis, Kitchen Literacy.
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