Predicting the future can be tricky, but it’s clear that climate change, changing diets, evolving technology and the rise of Indigenous ingredients will shape what we cook, serve and consume in the coming decade. Staples like meat and coffee are going to taste – and look – different, while uncorking a bottle of wine might become as old-fashioned as winding up a gramophone. Here are the innovations that could determine how we’ll be eating and drinking next.
INDUCTION IS THE ECO-FRIENDLY WAY TO COOK
Gas is on its way out – for environmental and health reasons – and induction cooking will be its sleek, safer and more energy-efficient replacement. The Global Cooksafe Coalition has linked gas stoves with childhood asthma and indoor pollution, and sees induction cooktops as a
