Even if some politicians in and around Europe are just building up walls and are by no means imparting an impression of unity, cooks are offering a real alternative program – open to new food products, cooking techniques and equipment with no regards to whoever presents them. A summer update of 2016!
By Dieter Mailänder, mailänder marketing
Insects, algae, in vitro meat? We do not have to deal with these topics as gastronomical mass phenomena in Europe in the near future. But in order to get a better feeling for the future in spite of this, let’s direct our attention first of all to the turn of the millennium. What has happened since that time down to the present day with respect to new developments? Some of those things that are familiar to us today were completely unusual at that time and that’s why they weren’t taken seriously. Taking a look back in the past should make us more aware of recognizing the trends in cooking & equipment at an early stage.
Diet – Vegetarization, Europeanization, Internationalization
Which of these dishes do we enjoy regularly today? Which of them do we try again and again? For example bulgur, couscous, falafel, and quinoa – products, which have found their way into the European diet – at least in some countries. Ethnic restaurateurs, contract caterers and managers of student services providers have been the pioneers, because they offered dishes with these components to their guests.
Frequently these meals were vegetarian and met the demands of t...