The Future Of Food Summary

A writing by Michael Pollan, “The Futures of Food”, explains the timeline of food throughout history and the different beliefs on what the future has in store for food. In the past, people viewed the futures of food as everything in one, or a pill. By the mid-1960s, people were well on their way to a “synthetic food future” (Pollan 1). By this point, TV dinners had been developed, and were used by mothers so they were not making multiple meals to please all their children.
Five years later, the industry of synthetic and processed food skyrocketed, sending organic and small stores out of business. As a result, “the counterculture promoted natural foods organically grown” (Pollan 2). Big Food has been working to develop a healthy organic cuisine
We have also changed our opinion so much in history about what we really think the future of food is. People believed that the future was in a pill and they go back and forth between their beliefs for the future of food. Whether the future of the food is believed to be dehydrated or rehydrated food or grown from a local farm, the body was not designed to consume the chemicals that are in the processed food: we are meant to eat the all-natural, home-grown food. The author writes all of the long chemical names that are commonly in processed food to steer the reader away from the processed food and in the direction of all-natural foods. At one point, Pollan mentions that the processed food we eat is “’plastic food’ dispensed by agribusiness” (2). By stating that the processed food is like plastic, he provides the audience with a negative view on the food and industry. People don’t want to believe that the food they eat is bad for them, but when it is compared to plastic, they realize how bad the food really is for their
An article in Food Technology discusses a red-wine infused apple created by TreeTop Inc. By discussing an article that was in the magazine, the author increases his credibility for the audience. The author also uses dates to develop his credibility by introducing different years and time periods. The different years and time periods had different beliefs about what the future of food would be. Something that helps develop the author’s credibility is the fact that the article was published in the New York Times. While the author did not personally put his article in the newspaper, the staff of the New York Times only accepts well written and credible works to put in their