experimental food society

6 Apr

A bit of a diversion from the usual theme of the blog, last week The Man and I went along to a The Past and Future of Food and Experimentation an interactive talk at the V&A by The Experimental Food Society. The evening combined a talk on the past of food experimentation by the chef Simon Smith and the food historian Professor Roland Rotherham who took the audience for a swift canter through the history of British food and it’s influences; they certainly make an entertaining double act. The recipes such as Columella Salad and Hen with Capers were tasty and very modern in flavour. The only real exception were the pork and marzipan balls, which I thought was a meat and sweet combination too far; but that might just be personal preference.

Next up was Dr Morgaine Gaye, Food Futurologist (what an amazing job title), looking at 15 food trends for the next 12 to 18 months.  Whilst I’m not sure many people will be growing meat in tanks at home that soon; but do watch out for South American foods,  expect to eat less meat and more insects, bacon in many forms and watch out for packaging which plays on your sense of smell to name a few! The Man was most excited by 3D food printing and I’m off to make some alfajores (trend number 12).

The event was fun, interesting and a great way to spend an evening, with drinks and canapes afterwards in the gallery giving a chance to talk in more depth to the speakers and appreciate being in the museum after hours. Have we had a glimpse into the future? We’ll have to wait and see.


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