Everyday foods such as coffee, meat and spices could become luxury items due to global climate impacts and changing tastes.
Ordering lobster in a restaurant or serving it at a party is considered the height of gastronomic sophistication.
But that hasn’t always been the case – lobster has worked its way up from humble beginnings to become a gourmet delicacy.
In the 18th Century, lobster was considered a highly undesirable food that wealthy families steered clear of. The crustacean was so abundant along the east coast of the US that it was used as fertiliser and served in prisons. Kentucky politician John Rowan quipped: “Lobster shells about a house are looked upon as signs of poverty and degradation.”
Shortages mean we’ll have to eat bugs right? Gee that seems awfully convenient.
