Future Food: Politics, Philosophy and Recipes for the 21st Century

by Colin Tudge

A cookbook for the eighties analyzes current nutritional theories on proteins, carbohydrates, fats, and fiber, addresses concerns about personal and planetary survival, and presents original recipes promoting a new, eclectic cuisine

208 pages, Hardcover

First published January 1, 1980

About the author

Colin Tudge was educated at Dulwich College, 1954-61; and read zoology at Peterhouse, Cambridge, 1962-65.

Since 1965 he has worked on journals such as World Medicine, New Scientist and Pan, the newspaper of the World Food Conference held in Rome, 1974.

Ever since then he has earned a living by spasmodic broadcasting and a lot of writing—mainly books these days, but with occasional articles. He has a special interest in natural history in general, evolution and genetics, food and agriculture, and spends a great deal of time on philosophy (especially moral philosophy, the philosophy of science, and the relationship between science and religion).

He has two daughters, one son, and four granddaughters, and lives in Oxford with his wife, Ruth (nee West).

Reviews

[Artemis Eclectica · Rating 5 out of 5]

This book totally changed my whole attitude to food and the food industry. It
politicized my thinking and reinforced my adoption to vegetarianism (although he does mention meat, but subscribes to it's limited consumption). The recipes within are excellent and the photographs superb. It seems that every library that has ever stocked it has had their copy stolen - it is such a great book.

[Dan Freidus · Rating 4 out of 5]

"Future Cook" (that's the UK title of this book which was also published under the title "Future Food" in the U.S.) was one of Tudge's first books but still relevant. He makes a compelling argument that we need to change the relative ratio of types of food in our diet, e.g. using meat for flavor and minor nutritional contributions rather than to supply a large proportion of our calories and protein needs. Not a cookbook but a book that is likely to change how you cook.