Until now, the impact of the expected climate changes on food has been almost entirely about crop yields, and fantasies about how olives might flourish in Oklahoma. This piece takes a narrow focus, asking how the changes in rainfall patterns and temperatures will possibly affect what a tomato tastes like, or whether the ““beef”” that our children enjoy will be too different for us to enjoy. Many important changes will be to the flavors of fish (already most palates can taste a difference between wild shrimp and farmed) and those foods relying on fragile herbs and flavors like vanilla. If food scenarios become very bad, no one is going to die from the loss of genuine basmati rice, but it is important to anticipate what we will lose. And enjoy it while we can.
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