Jamaican Food in 2000 A.D. (1969)

The December 4, 1969 Daily Gleaner (Kingston, Jamaica) ran a piece by James MacDonald titled, "Food in 2000 A.D." that examined the food of the future within the context of Jamaican beef imports and communal eating.

It is interesting to note that the communal kitchen concept was very much in vogue in the late nineteenth century (see Looking Backward by Edward Bellamy) and seemed to make a comeback in the 1960s and 70s. Below are excerpts from the piece.

Milk that never saw a cow, fruit that never grew on a tree or in the ground, and steak bearing no relation to a bullock -- in other words, fabricated food. It sounds a little distasteful and perhaps unbelievable but, according to eminent scientists studying food science it is inevitable and will be soon on our tables.

Take the steak for instance. Soya beans can be woven to resemble a bullock's muscle, the fat presents no problem nor do vitamins, colouring is simple and flavour can be injected to order. The stuff can be even made to suit the taste buds of an institutional canteen or those who like to see blood.

The development is not a new one - vegetarian Seventh Day Adventists have been eating this type of meat for the past forty years - but it is developing rapidly in recent years, and could hang a large question mark over the future of beef herds. Here in Jamaica it might solve the problem we have of having to import so much beef though I doubt if a patty would ever taste the same again.

Food Technologists also forecast the days of communal feeding, when whole sections of the community, several streets joined together, would be served by a communal kitchen. Mrs. Community, tired of her cooking chores, will simply pick up the phone and order any variety of quality convenience foods from the self-serving central chef. An indication of this trend is visible at the moment in the home delivery services of some restaurants and also the ready to heat TV Dinners. Quality at the moment may leave a lot to be desired but in the future, new methods of keeping food such as A.F.D. (Accelerated Freeze Drying) and cooking Infra-Ray Ovens will keep the gourmets happy. The result - less time spent on cooking and shopping and more time for leisure.

See also:
That Synthetic Food of the Future (Ogden Standard-Examiner, 1926)
Food of the Future (Indiana Progress, 1896)
Delicious Waste Liquids of the Future (1982)