Until now, the impact of the expected climate changes on food has been almost entirely about crop yields, and fantasies about how olives might flourish in Oklahoma. This piece takes a narrow focus, asking how the changes in rainfall patterns and temperatures will possibly affect what a tomato tastes like, or whether the ““beef”” that our children enjoy will be too different for us to enjoy. Many important changes will be to the flavors of fish (already most palates can taste a difference between wild shrimp and farmed) and those foods relying on fragile herbs and flavors like vanilla. If food scenarios become very bad, no one is going to die from the loss of genuine basmati rice, but it is important to anticipate what we will lose. And enjoy it while we can.
Climate Change and the Future of Taste
michele field is a writer who lives in London and whose journalism stretches from ecological design to food politics. She is the Slow Food London ““thinker”” on Slow Food policies and a regular contributor to the quarterly bulletin of the Food Ethics Council UK. When not distracted by deadlines, she is writing a historical analysis of why food tastes are so selective, given the amount of edibleness that surrounds us.
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michele field; Climate Change and the Future of Taste. Gastronomica 1 November 2008; 8 (4): 14–20. doi: https://doi.org/10.1525/gfc.2008.8.4.14
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