Ants, Seaweed, Chocolate Beer And (Maybe) Less Meat: The Future Of Food

Over the millennia, our ancestors continuously developed new techniques and technologies that enabled them to find, eat, and cook meat and plants — and in coastal populations, marine resources, 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 National Geographic puts it, with ancient prowess in making wine and beer. (Some anthropologists suspect a much longer history 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 '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 of its own.