Tasty and Healthy: The Latest Gastronomic Trends
Believe it or not, the world of food has its own rules and laws when it comes to the popularity of certain foods and meals.
Josh Schonwald is a journalist from Chicago focused on gastronomy. His latest book called The taste of Tomorrow – Dispatches from the Future of Food is all about the ways out food will look in the future, in which way we will repaper the food and how we will combine different foods. Some of the trends described in this book are already happening. These are 3 of the latest gastronomic trends that are becoming quite popular around the globe.
- Fat is not our enemy
In the past two decades, fat has been blamed for the occurrence of many different diseases. As a matter of fact, people were so focused on fats that they have stopped taking care of the rest of the ingredients they consume. According to Schonwald people need to get rid of this prejudice and include more fats in their diet. Of course, he is talking about regular, natural fats (animal fat). There are many restaurants offering meals which include significant levels of animal fat. The fear from fats is exaggerated.
- Using millet instead of quinoa
We have all witnessed the times when people were crazy about cranberries. After that, someone found out that chokeberry is very healthy. After that…As you can see there are trends even in the world of foods such as vegetables, fruits and grains. According to Melissa Abbot, head of the Hartman Group culinary division, in the next month the public will become more aware of the benefits of using millet.
This is a fine round grain which has been used in Asia since ancient times. Chinese have used millet as primary food before rice “appeared”. Millet is rich in fiber, protein, it is gluten free and many nutritionists describe it as superfood.
- Peas
This food that is very popular in some parts of the world for decades has been rediscovered in the USA in the past year. Although peas were in the shadow of soybeans, according to Barb Glass deputy director of Mattson company, peas are a real gastronomic hit for this year. The popularity of soybean is gradually fading and peas are very close to taking its place. Besides the large amount of proteins, peas taste really good and they are considered to be very practical vegetable because it is very easy to combine it with other ingredients.