No waste and no synthetics: gastronomic trends
The modern food industry is full of convoluted names, terms, diets and trends. Some of them are really helpful and effective. For example, “waste-free” cooking will come in handy when you are on a yacht.
The food industry generates a huge amount of waste every day. When you are on land, all this can go into a garbage container, but on the open sea you need to be more aware of the amount of garbage. Of course, marketers do not sit still and find their bearings quite quickly, bringing certain gastronomic preferences to the top.
Climate change, pollution and environmental responsibility inspire many people to consume without waste. Fruits, vegetables, meat, meat and seafood are used for cooking without a trace – absolutely everything is used. So now there is a chance to taste the roots and leaves of plants, and the waste obtained during culinary experiments can be used for natural fertilizers, aids and other useful purposes. Products are used only local, seasonal and 100%, with a minimum of additional funds and processing.
The Amass restaurant in Copenhagen, located in a former shipyard, is significantly different from others with its experimental cuisine. For example, instead of classic bread, they serve here with chips and sauce. These shortbreads are made from yesterday’s bread, which is chopped and mixed with tapioca, and then the resulting rolled layer is fried. The coffee grounds, which are often thrown away, are turned into biscuits or used in drinks as a sourdough in a restaurant. And the unfinished water after boiling is used for cleaning or watering.
Jalm & B bakery teamed up with Jacobsen Brewery, which began brewing beer based on unsold or simply substandard bread. Another use of this bread is ice cream! In general, the main thing is to start!
A couple of decades ago, few people heard of superfoods, but nowadays they are almost the most staple foods according to the opinions of nutritionists, marketers and bloggers. In fact, we all know most of these foods taste: nuts, green tea, seaweed (spirulina, seaweed), chia, turmeric and of course fish.
The main distinguishing feature of superfoods is a rich composition of nutrients, minerals, high nutritional value.
Vegetarianism and pescetarianism
To completely abandon the use of animal products, you need to have remarkable willpower, as well as substantial grounds for refusal – religious, medical, ethical or other motivation. This type of diet has been known for a long time, and has many varieties such as veganism, fruitarianism, pescetarianism or flexitarianism.
Pescetarianism deserves special attention – the diet for those who consider vegetarianism too strict, therefore they allow the use of fish and seafood. This is a great option for those who live near the sea or river and can always have such a source of protein, iodine and nutrients at hand.
In addition to a variety of dietary regimes, there is one trend that is gaining more and more popularity in the modern world – the use of organic foods that are grown, produced or harvested without the influence of artificial substances.
Fertilizers for plants – only natural, livestock – only sustainable, production – without treatment with synthetic substances. All this contributes to obtaining a “pure” product that retains all the beneficial properties.
Of course, gastronomic trends can be treated in different ways – follow them or deny them, but the fact remains: they all gravitate towards environmental friendliness and preservation of the environment. Not too bad considering nature needs our help?
Materials on the topic:
At the end of autumn, just a few
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