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As we begin a new year, the National Post takes a five-part look at the future technologies that are coming sooner than we think. They’re still not flying cars (unfortunately), but these innovations can and likely will transform how we eat, what we wear, how we heal and even how we indulge in vice.

In her 1942 book on wartime gastronomy, How to Cook a Wolf, the great American food writer M.F.K. Fisher offered a recipe for “Sludge,” a boiled slurry of vegetables, grains and meat that will taste awful, but nourish for pennies a day.

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“It is functional, really: a streamlined answer to the pressing problem of how to exist the best possible way for the least amount of money,” she wrote.

Seven decades later, a sort of Sludge 2.0 is going viral under the name Soylent. After the revolutions of organic, slow food and molecular gastronomy, its adherents are gleefully predicting the end of food, at least proper food.