What will we be eating in the future? Here are the top factors that will be affecting the food that ends up on our tables in the new century. Genetically engineered food Many crops are already genetically engineered, often to produce more food, fight against pests or improve nutrition. But concern is growing over the lasting effects of changing nature. While existing research has found little harm in genetic engineering, a recent study found the flower powder of a genetically engin  eered corn can kill the normal butterfly. This finding made many people nervous and brought attention to the topic.Dining out Americans are increasingly eating meals away from home, both in sit-down restaurants and in fast food outlets. In the last decade alone there was a 14 percent decrease in the number of meals eaten at home. At the same time, restaurants are just beginning to really open their doors on the Internet. Websites exist to make restaurant reservations (预约), view menus, and get tips from your favorite chefs. The dining out trend and the demand for high-quality, chef-prepared food have encouraged chefs to spend time out of the kitchen — teaching classes, appearing on TV, and writing cookbooks. Eating in Eating in doesn’t always mean cooking. Ready-made meals and froz  en food sold in supermarkets taste better all the time. Restaurants are offering neatly packaged “food to go”, and meals can be ordered over the Internet. Cooking is not as much as a necessity, as it is a hobby or a special treat.Agriculture Although American farmers have been hit hard recently by bad weather, low prices and decreasing government help, they can increase grain production not using old farming methods. 小题1:Which of the following is the main reason for genetically engineered crops?
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