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Over the millennia, our ancestors continuously developed new techniques and technologies that enabled them to 

 meat and plants — and in coastal populations, 

, too.
At the same time, archaeologists tell us that our species has had at least a "9,000-year-old love affair with booze," as 

 puts it, with ancient prowess in making wine and beer. (Some anthropologists suspect a 

 of alcohol consumption in our primate ancestors, in the form of readily available fermented fruits.)


In what directions will humans' signature innovation and versatility lead us in the future, regarding eating, drinking, and cooking?


This question is at the heart of British 

's new series of blog posts for the magazine issued by London's 

 — a market located near London Bridge with a 1,000-year-old 

I'm attracted to this mental exercise because — just like it's always been throughout our evolution — it's our ability for innovation that will help us cope with coming challenges in food security, sustainability, and ethics. Tossing around ideas and predictions is a way to jumpstart that process.

So what are people saying to Tapper about the future of food?

 mentions entomophagy: In 100 years, she says, we'll think nothing of eating ants.
British chef and writer 

 envisions a turn to "wild food," that is, foraging for wild ingredients. And we'll be eating much less fish: "The treatment of our seas is heart-breaking and I'm pretty certain that by the time my children grow up, seafood will be a rare delicacy."


, a chef from Australia, is optimistic about plant-based diets:


 to Tapper's queries , because I focused on how we can collectively support the quest by scientists and food activists to create non-meat protein including "clean" or lab-grown meat.
Writer and restaurateur 

, however, when asked by Tapper if Britain would ever go meat-free, said it was an "absurd" idea. "You would have to eat a shed load of grass before you got half the nutritional value of meat — and we simply haven't got time for this." (I'd like to talk to Hayward about plant power!)
Fueled by concerns about food and the environment, musings about the future of food are increasingly visible in the media (as well as in 

 about the need to diversify our farming — planting more beans, barley, and cabbage instead of just more and more corn, for example — and move away from monoculture.
As NPR 

 earlier this year, artist Allie Wist created a marriage of art and science to create a fictional dinner party menu for "a time when climate change has significantly altered our diets." The dishes feature a lot of seaweed and items like a pudding made with carob and algae.
Pleasing our palates matters too, right alongside addressing serious environmental issues. That brings us back to ants, plant power, and fake meat: All those foods will have to taste good for people to embrace them in large numbers. As I told Tapper in the 

 for Borough Market, at my house this has been a summer of experimenting with vegan ice cream — and I'm having a blast finding out that my own sense of ethics and of delicious taste co-exist.
Earlier this month, I turned the tables on Tapper, and interviewed 

. He's created some cool-sounding beers in recent years, including — with a nod back to Knight's wild foods — what he calls "a sour beer brewed with raspberries foraged around the Yorkshire countryside." As a chocolate fiend, it's the beer he's currently creating that I'd most like to sample: a "chocolate and coffee imperial porter brewed with hops grown in Borough Market's entrance."


What about the future of beer? Here's Tapper's vision, edited for length:

I find these future-of-food-and-drink conversations to be as addictive as chocolate.

One thing I do hope we collectively talk more about is unequal access to the innovative food products and trends that chefs, writers, and food activists are excited about.

 that I attended in New York City this past May, panelists did talk about issues of economic power, inequalities, and community engagement around healthy food and food preparation.


Here is a crucial conversation for our brains to put front and center in our forward evolutionary trajectory around food.

Barbara J. King is an anthropology professor emerita at the College of William and Mary. She often writes about the cognition, emotion and welfare of animals, and about biological anthropology, human evolution and gender issues. Barbara's new book is 

Personalities on the Plate: The Lives and Minds of Animals We Eat

You can keep up with what she is thinking on Twitter: 

Lifestyle

Health

Barbara J. King

Author

When it comes to finding and preparing food, we're a continually inventive species. Anthropologist Barbara J. King asks: What are the food trends of the future?

Ants, seaweed, chocolate beer and (maybe) less meat: The future of food

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