In May I wasn't sure the book was ever going to be finished... I was still looking for an editor, illustrator, had not yet found a publisher and was staring at blank pages a lot. Now, four months later I'm really happy and proud to say that I finished my first book! It was not always fun and definitely not easy, but I'm glad I was too stubborn to simply give up. Once I said I was going to make a book, I was determined to finish what I started. I guess it's true what they say "You can do anything you set your mind to".
We often search a long time for the perfect something or someone, while it turns out to be sitting right in front of you the entire time. Ruben Baart edited the book and Lisa den Teuling made the art work. Together we worked really hard over the past few months to finish the book just in time for it to be launched before the Dutch Design Week. The book is being printed at this moment. Can’t wait to see the first sample!
An official invitation will follow by BIS Publishers, but in case you would already like to save the date, the book launch will be October 12th, 20:00 - 22:30, at TAC (Temporary Art Centre) Eindhoven. Including an exposition of the book illustrations by Lisa den Teuling, live music and interesting bites by Min Young Korean Food Lab.
The book will be available in the Netherlands from October 2018, worldwide availability beginning of 2019.
About the book:
Food Futures is a collection of speculative scenarios that investigate and explore the uncharted possibilities associated with food technologies, and how we can harness these technologies to make our food more efficient, healthy and sustainable. Richly illustrated and vividly narrated from personal experiences, this book contains six chapters—each complemented by stimulating questions, anecdotes and thoughts— designed to work up your appetite. Because “learning by doing” yields better results than passive reading, each chapter contains DIY experiments or recipes which will allow you to experience the food futures at your fingertips!
• Recipe for three conceptual future food dishes
• Recipe for mouse liver parfait bonbons and vegetable stroopwafels
• Instructions for DIY cultured meat
Rebecca Chesney | Innovation expert and former Research Director at the Food Futures Lab at the Institute for the Future.