Books et al.Gastronomy

Food futurism

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Science  20 Mar 2015:
Vol. 347, Issue 6228, pp. 1322
DOI: 10.1126/science.aaa2504

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In the surge of recent books about our food, our diet, and the way we cook, reviewer Job Ubbink welcomes two that highlight radical approaches to the future of food. In content, and presentation, Note-by-Note Cooking and The In Vitro Meat Cookbook are very different, however each captures the essence of an important technological developments that may affect the ingredients, dishes, and cooking styles of tomorrow.