Ikea's not-so-secret innovation lab SPACE10 has launched its first cookbook. Created in collaboration with design agency Barkas, Future Food Today stews food, technology and science, in a concoction developed from months of research at the lab's test kitchens.
The book looks forwards to the sustainable kitchens of tomorrow, highlighting that what we consume today will impact the prospective future. SPACE10’s aim is to create a positive perception on the future of food, giving people the tools to try out recipes for themselves right now.
With the ever increasing challenges of food production – which takes its toll on our planet – Future Food Today goes in search of alternative ways of eating, including uncomplicated guides to ‘producing food locally and sustainably’, alongside descriptions on ‘how to use alternative ingredients, gastronomic innovation and technology — such as hydroponic farming’ as a way to provide another alternative to the world’s over-demand for food and ‘excessive’ meat consumption.
With over 20 unique recipes which challenge ‘the category of cookbooks both visually and conceptually,’ there are recipes on sustainable junk food such as the ‘dogless hotdogs and algae chips’, experimental foods like ‘the bug burger’, meals to feed a party, zero waste snacks and many other dishes which ‘we could one day be eating on a regular basis.’ The recipes reflect the seasonal changes and moods including inspirations from many cultures.
Future Food Today is intended for the masses – those of an inquisitive mind, alongside anyone looking for innovative – and practical – ways to build a more sustainable future.
INFORMATION
Future Food Today: A cookbook by SPACE10, €39, published by Frame. For more information, visit the SPACE10 website
-
At PAD Paris, Omar Chakil’s new alabaster works for Galerie Gastou fuses Egyptian heritage and contemporary designWe caught up with the French-Egyptian-Lebanese designer, ahead of his collection’s unveiling at PAD Paris next week
-
Don't miss these five artists at Art Basel Hong KongArt Basel Hong Kong—the glittering intersection of European curatorial expertise and Asia's money-fuelled art swagger—returns for its 2025 edition
-
A Costa Navarino house peeks out amidst olive groves and looks out to ocean viewsThis Greek holiday residence designed by K-Studio is a balances timeless design principles with modernist touches
-
How to be a crisp sommelier: Neil Ridley on ‘bringing fun back into food and drink’The humble crisp is an easy crowd-pleaser for laidback hosts. Drinks expert Neil Ridley shares his tips for creating the perfect crisp-and-drink pairings, whatever the occasion
-
'Moroseta Kitchen' is a new recipe book offering a glimpse into the Puglian countryside'Moroseta Kitchen - A Window Into The Puglian Countryside' by Giorgia Eugenia Goggi is based on the essence of eating in Italy, rooted in farm to table seasonal recipes
-
‘Bethlehem’ is a new recipe book celebrating Palestinian food‘Bethlehem: A Celebration of Palestinian Food’ is a recipe book by Fadi Kattan that celebrates culinary tradition and explores untold stories
-
René Redzepi, Mette Søberg and Junichi Takahashi on Noma’s new cookbookLifting the lid on Noma’s secrets, a new cookbook celebrates the pioneering restaurant’s season menus, and offers a deep dive behind the scenes
-
60-Second Cocktails book shakes up summer happy hour at homeThis 60-Second Cocktails book brings summer happy hour into your home with easy but sophisticated cocktail recipes and tips to guide even novice shakers
-
The sustainable farming innovator delivering to London homes and restaurantsSustainable farming innovator Crate to Plate is pioneering fresh produce in London with the support of Michelin-starred restaurant Hide
-
New cookbook transforms horror movies into terrifying food artHorror Caviar, the first cookbook from A24, features recipes inspired by horror movies, from creatives including Laila Gohar and Chloe Wise, alongside essays by Carmen Maria Machado, Stephanie LaCava, and more
-
Edible flowers: the how, the what and the whyA new book from Monacelli, Edible Flowers: How, Why, and When We Eat Flowers, uncovers a fascinating history
