/https%3A%2F%2Fdev.lareviewofbooks.org%2Fwp-content%2Fuploads%2F2021%2F08%2Ftechnicallyfood.jpeg)
The Involuted Palate, or the Savage Crinkle of Future Snacks
In a delightful essay, Benjamin Aldes Wurgaft suggests “involution” characterizes the food-tech nexus every bit as much as innovation....
FOOD & DRINK
Benjamin Aldes Wurgaft is a writer and historian, currently completing a book about laboratory-grown meat and the history of the future of food. His books include Thinking in Public: Strauss, Levinas, Arendt and Jews at Williams: Inclusion, Exclusion and Class at a New England Liberal Arts College.
NEXT