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A Look at Current Food Trends In the steadily advancing universe of gastronomy, patterns act as compass focuses directing gourmet specialists and food lovers the same toward new skylines of flavor,…Read more on the following link https://lnkd.in/eTcTqEQJ

A Look at Current Food Trends In the steadily advancing universe of gastronomy, patterns act as compass focuses directing gourmet specialists and food lovers the same toward new skylines of flavor,…Read more on the following link https://lnkd.in/ex7xWEPR

World Sustainable Gastronomy Day: History and Significance World Sustainable Gastronomy Day is celebrated globally on June 18. It highlights the importance of gastronomy, often viewed as the art of food. With Chef Montaser Masoud Gastronomy includes local cuisines and cooking styles unique to certain regions. Sustainable gastronomy integrates these culinary traditions with practices. These practices ensure the responsible use of natural resources, with the aim of achieving minimal environmental impact and health benefits. History behind the day/With Chef Montaser Masoud The United Nations General Assembly initiated Sustainable Gastronomy Day in 2016. This initiative recognizes gastronomy as a cultural expression linked to the world’s natural and cultural diversity. With Chef Montaser Masoud The first official celebration of this day took place on June 18, 2017. The day emphasizes the importance of sustainable food practices in preserving culinary heritage. At the same time, it promotes environmental sustainability and public health. With Chef Montaser Masoud Importance and Initiatives Sustainable Gastronomy Day raises awareness about the role of sustainable cooking practices. It plays a major role in enhancing food security, agricultural development and preserving biodiversity. With Chef Montaser Masoud This year’s theme is ‘More Taste, Less Waste’. It drives home the message of reducing food waste while enjoying delicious, sustainable meals. A highlight of the celebrations is the Sustainable Gastronomy Restaurant Week. With Chef Montaser Masoud In cities like Rome, local restaurants, bakeries and young chefs will be offering special menus that adhere to sustainable gastronomy guidelines. This will showcase innovative ways to reduce waste and use seasonal ingredients. Sustainable Food and Agriculture Sustainable agriculture is crucial to meeting the needs of current and future generations. It focuses on profitability, environmental health and social and economic justice. Sustainable Food and Agriculture (SFA) supports all pillars of food security: availability, access, utilization and stability. With Chef Montaser Masoud Global food production systems face challenges such as rising demand, climate change and resource depletion. Addressing these issues is essential to ensuring a stable food supply and reducing hunger and malnutrition. With Chef Montaser Masoud Key sustainability principles in agriculture include increasing productivity without expanding agricultural land and enhancing environmental health. Natural resource management is vital to sustainable food production. With Chef Montaser Masoud Agriculture also provides livelihoods for 2.5 billion rural people, but is often linked to poverty. Improving working conditions in agriculture is essential for sustainability. It is also essential to build resilience to threats such as extreme weather, market volatility, and civil conflict. With Chef Montaser Masoud

CHINESE GASTRONOMY French claim their gastronomy to be world’s most sophisticated, yet Chinese had an extremely polished cuisine when Gauls and Franks were still gnawing bark and trying to make bread from coarse flour,and blood. Conficius, the Chinese philosopher of the sixth century BC ,states both coking and eating well already codified by the elite. China has always been overpopulated and fuel-poor. People have eaten whatever they could find including dogs, cats, rats, snakes, grasshoppers, silkworms, grubs among other things. Only nine percent of the land is arable. For the Chinese pork means meat as the cycle of swine is only a few months and the animal requires much less space than cattle. They had restaurants and food stalls well before the French created a simple eatery in Paris. Chinese are repelled by dairy foods, loathe butter and cheese in preference of peanut oil and sesame seed oil. Rice is the main staple of starch in the south, and wheat in the north. Taoism, too, made its contribution as Lao-tse (a contemporary io Conficius) called for frugal living, close rapport with nature and returning to basic cooking techniques. Restricted availability of fuels forced them to create the wok, a highly efficient cooking vessel, and stir-frying that requires much less heat than any Western cooking method. Harmony is essential to Chinese cookery, soft and hard, chewy and crisp, think and thin, clear and opaque are requirements. In no other cuisine is colour as important as in Chinese. To them there are five basic taste sensations (sweet, sour, briny, hot and bitter) and a well planned menu includes all. The universal eating implement, the chop stick, fits the presentation of food. Everything is finely cut and can be comfortably picked up with a chop stick, including a grain of rice. Chopsticks are essentially extensions of fingers. While the poor ate whatever they could find or afford, the rich enjoyed fifty or more elaborate dishes. The Chinese palate does not like dessert and there are few pastries that are consumed as snacks along with a cup of green tea. Black tea is an English invention. Alcohol was available and consumed by those who could afford it, but vigorously discouraged by authorities unlike today. Chinese gastronomy has not been studied by Western scholars and whatever literature exists is less than reliable. The best proof of this in North America is the belief that Chinese food lacks refinement and is cheap. In Europe, Chinese restaurant are expensive, formal, and feature sophisticated regional specialties e.g Cantonese, Szechwan, Beijing-style. In North America the first Chinese restaurants started with workers who had completed building projects and then became unemployed. They were forced to start a business where housewives could cook and the family members served. To attract customers prices had to be low and dishes offered corresponded to prices charged. 

What are the Points to Consider in #MenuPlanning? It will definitely be useful to follow the newly #released or foreign foods, to go for the necessary #modernization after watching the #newly developed cooking and preparation equipment. For #example, the technique of cooking with induction.   We should not forget the saying “The only thing that does not change is #change”. Today, I follow the most talked about balanced nutrition issues very closely and we can say that as a #hotel cook, we should be a #factor in taking the necessary precautions. For example; We can prepare a more #contemporary menu by specifying the calories of the dishes in the menu. A menu is a pre-made list of meals that allows people to read and choose the food that suits them on paper.   The word menu has #passed into our language from #French and its dictionary meaning means detail, detail. Particles, sections, sub-sections that make up any whole are expressed as menus. In gastronomy (#Food and #Beverage Science / Art), menu is used in different meanings.   The ordering of the foods in groups compatible with each other according to their characteristics is called a menu. #Another feature to look for in order to call a meal group a menu is to arrange the dishes that make up the #menuaccording to the order of service and to serve them in this order. and meet regularly. FOR MORE PLEASE FOLLOW THE LINK BELOW; https://lnkd.in/eAvxAcq6

Natural sweeteners are growing enormously in popularity. They open up a variety of possibilities for healthier desserts 🍮 – which are also interesting in terms of taste. Read on our blog how sugar alternatives conquer the gastronomy sector 👇 https://lnkd.in/dG97U6CK #bhstabletopag #profiporzellan #inspiration #finedining

Let’s continue! Let’s see how much you know about the authenticity aspect comparing two cookbooks of the same category: TYPE 2: THE COOKBOOK ABOUT ONE SPECIFIC REGION’S GASTRONOMY 📕 Audience: the curious gourmet. Can also be the book people buy once back from holiday in the area. 👩🍳 Author: one person really interested in the culinary heritage of that region and who knows it very well. 🎯 Hero of the book: the gastronomy itself, but also the cook or author as usually he/she likes to share his/her own experience with special dishes or ingredients and his/her adventures in the area. ✅ Proof of authenticity: usually here, you have to differentiate this gastronomy from the country as a whole or the “rest of the world”. It is all down to ingredients and or cooking method. 🍴 Segregation of recipes: usually per type of ingredients (poultry, eggs, fish, etc.) or per type of dishes, depending on the local traditions, e.g. Mezze. This is the approach adopted by Rick Stein. Dina Nikolaou opted for a different approach, around Cretan traditions and ingredients: baking with olive oil, apaki (which is a Cretan cured meat), etc. 🔎 Difficulty: usually very easy to easy recipes, with a few difficult ones. 📑 Introduction to recipes: vary from short to fairly long. It can be personal, as the author likes to go over a specific ingredient in the recipe, the seasonality of the recipe, the traditional aspect of it and his/her own experience of it. ➕ Extras: presentation of the region, its food products or specific ingredients and other traditions. 📸 Photos: there are but nor forcibly of all dishes and there will be photos of the region and other cultural aspects. 💈 Authenticity and ingredients… Two different approaches here. Rick Stein opted for referring to the traditional ingredients. If they are not readily available, he provided a local option. If there was no other equivalent, he gave a recipe so that you can prepare it at home. All indications were within the recipe itself (very practical). Now, some will say, e.g. that Italian Parmesan cheese cannot replace Greek Graviera cheese, and that the recipe loses authenticity, but they remain very decent recipes that the audience can prepare from home. Dina Nikolaou opted for the opposite approach: only Cretan ingredients, no equivalent one can easily find in France, except if they leave in very big cities. One recurring example is grape molasses, tough to find, even if you live in a big city. One possible option, also not exactly the same is, balsamic vinegar glaze… I will not go over Cretan wild greens… So Dina Nikolaou opted for authenticity but to the detriment that most readers may not be able to cook the recipes, or only after extensive research, if they feel like it… I have seen readers returning cookbooks for less… ☀ Ideal translator/reviewer profile: ideally gastronomy/cultural background, with a good knowledge of the region if it can be… Do you have this kind of book? Which one do you enjoy?

🇫🇷 French gastronomy is very rich, and one of its flagship delicacies is cheese. Luckily, in France, there is a wide variety of cheeses to suit all tastes. 🧀 Learn more about FROMAGERIE GUILLOTEAU - USA , and how it makes its creamy cheeses, for a better understanding of this quintessential element of French cuisine.

Title: Exploring the Culinary Tapestry: A Journey Through the World of Food #snsinstitutions #snsdesignthinkers #designthinking Food serves as a universal language, seamlessly weaving together diverse cultures, histories, and traditions. It goes beyond mere sustenance, acting as a bridge that connects individuals and communities through shared experiences of nourishment and delight. The global culinary landscape is a rich tapestry, each thread representing a unique flavor, cooking technique, and cultural significance. From the aromatic spices of Indian curry to the subtle elegance of French pastries, our world is a melting pot of gastronomic wonders. The art of cooking transforms raw ingredients into culinary masterpieces, with chefs as the maestros orchestrating a symphony of flavors and textures. It's a creative process that involves meticulous ingredient selection, precise techniques, and a passion for storytelling through food. Chefs, in essence, become the storytellers, sharing narratives that go beyond the plate and resonate with cultural values, historical influences, and personal expressions. As we embark on this culinary journey, it's impossible to ignore the ever-evolving trends that shape our dining experiences. The contemporary food scene is characterized by a growing emphasis on sustainability, with a focus on locally sourced ingredients, reduced food waste, and eco-friendly practices. Additionally, the fusion of global cuisines has given rise to exciting culinary experiments, blending traditional recipes with innovative twists that challenge our taste buds and expand our culinary horizons. Beyond taste, the pleasure of eating engages all our senses. A well-prepared dish is a multisensory experience, from the tantalizing aroma that wafts through the air to the visual appeal of a beautifully presented plate. Each bite becomes a moment of sensory delight, creating lasting memories that extend far beyond the dining table. In our modern era, there's a heightened awareness of the intricate relationship between food and health. Nutritional considerations, dietary preferences, and the exploration of alternative lifestyles, such as plant-based diets, are shaping the way we approach our meals. The act of eating becomes not only a source of pleasure but also an essential aspect of overall well-being, reflecting a broader societal shift towards mindful and health-conscious choices. In conclusion, food is a celebration of diversity, a reflection of culture, and an ongoing journey that unfolds on our plates. It brings people together, transcending boundaries and fostering connections through the shared joy of eating. Whether savoring a traditional family recipe or indulging in a culinary fusion experiment, each meal tells a story, making the world of food a dynamic and endlessly fascinating exploration of taste, culture, and creativity.