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Food Of The Future

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When the f ood of the future is once in vogue, the food dispensary, licensed by the government, will long since have supplanted tlie buteher shop and the grocery store. We'll breakfast and lunch and dine by prescription at a cost of 10 or 15 cents per day per capita. Doubtless our bonses won 't be heated and supplied with power f rom a Keely motor at a penny a day additional, but the chemical or artificial food of the future is already a moral certainty. For does not Flammarion describe it in "Omega," and has not Berthelot, its chief apostle, been elevated from the laboratory to the foreign office of France? Given the formula for our food, says Berthelot, the father of the artificial food idea, and why not prescribe it from the chemist's? Surely the nitrogen and carbon of the beefsteak may not be as grateful to the palate if absorbed from a capsule or masticated in a tiny tablet, but the bones and the blood, the flesh and the sinews will be just as well supplied with their esential material, their own special foods, provided always the prescription is right in proportion, and, after all, the pleasures of the table have ages on end been absorbing too much of the time and inclination of man and woman. When the area of chemical food comes, we shall have done with symposia and snpper parties, Welsh rabbits and golden bucks. There are certain elementary foods which a man can 't do without. He must absorb, or eat and drink, if yon please, carbon and nitrogen and calcium for his bones. Without going too much into dry detail, he must absorb or receive each day, to repair the waste of his tissues, calcium, carbon, nitrogen, oxygen, hydrogen and soditim. There are other trifliug chemicals like phosphorns, which is an awfnl thing to burn oneself with, which the well fed man needs. Bnt he could get along without it. He conld get along without sodium, wereit not for the fact that salt is chloride of sodinm, and nobody can get along without salt. It isn't a simple, an element, but it is absolntely indispensable. When the era of the chemical food sets in, we'll all be in the habit of stopping morning and evening at our f avorite


Ann Arbor Argus
Old News