Life

‘You Sure Can Hydrate A Pizza’ — How The Future Of Food Will Change The Way You Eat

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Shutterstock

The new era of "balanced breakfast."

This article is part of #Future, a new UPROXX section that covers where the world is headed and how things have changed since 1989. Powered by Toyota.

 

When Back to the Future Part II hit theaters in 1989, it put forth a vision for how the world might look on October 21, 2015 — offering bold predictions for how we would travel (hoverboards! flying cars!), how we would dress (self-fitting clothes! self tying sneakers!), and how we would eat (rehydrated pizza!).

Some of the predictions never quite gelled (fax machines and laser disks barely made it out of the 90s) while others were spot on (our obsession with 3D and sequels). Here are Michael J. Fox and Christopher Lloyd discussing what the movie got right, where it missed, and how it might still be proven accurate in days to come:

When you’re talking food, the most memorable scene in Back to the Future Part II happens in the McFly kitchen — where the family enjoys a drop down garden and pizza prepared in seconds. With this scene as a leaping off point, we spoke to food luminaries about what has come to pass and where things are headed with regard to where we get our food, the way it’s prepared, and how it tastes.

The Age Of Uniformity Has Ended

Pizza
Universal / Shutterstock

Back to the Future Part II's notion of 2015 uniformity vs. a modern-day wood fired pizza.

In the Back to the Future Part II-era, the country was still focused on everything looking the same (a hangover from the age of industrialization and the era of pervasive food borne illness). Food was mass produced and over-packaged. The clean lines and simple construction of Lunchables made us feel like astronauts — it was an industrial revolution meal, the Tinker Toys of the culinary world.

These days, we’re seeing mass production rejected — all-artisan-everything is the focus. We spoke to Ali Bouzari of the food innovation lab Pilot R + D and he explained the situation thusly:

It took us about 30 years after World War II to really hit the peak of this attitude that said, ‘We want all food to look the same all the time, and you can trust that because that tells us that it’s safe.’ These days we’re far removed from that era, and the reaction is more like, ‘Yeah, it’s safe, and it all looks the same, but now there’s very little intrigue to it, and there’s very little wholesomeness to it.’ We’re realizing that the separation from nature may not be the best thing.

Bouzari, no stranger to speculation on where food is headed, sees the craft/small batch/artisan trend as one that will continue in the years to come.

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