The assessment of food and its quality has traditionally hinged on its geographical origin. Within the food industry, scrutiny and investigations into a product’s origin have played a crucial role in determining its quality. Prestigious products from various corners of the globe have been manufactured and exported as premium offerings, undergoing rigorous testing and certification as “protected and certified origin,” thereby elevating them to a status of luxury on our dining tables.
It is now the year 2044. The increasing global population and the environmental impact of climate change on conventional food production have compelled us to explore alternative resources for the food industry. Many staples that have long defined our cultural cuisine are now produced through lab-grown, hydroponic, and genetically modified methods. However, this approach standardizes food quality and characteristics globally, transcending geographical origins and traditions.
In a world where the best can be found anywhere, the concept of "authentic" is redefined. As food remains an anchor to traditions and community belonging, what is a national cuisine without the geographical ties we once knew? This transformation prompts contemplation on the essence of food, its identity, and cultural significance in a world where origin becomes a malleable concept.
