Thursday, November 1, 2012

Emerging Cuisines

 This is a simple and self-evident trend but it is worth unpacking; cooking matters more than ever. The best restaurants in the country demand that new cooks demonstrate excellent culinary technique before a permanent job offer is made. This has been the case for years but outside the fine-dining segment of the market the demand for culinary skill depended on the restaurant segment and ownership philosophy. This has changed as high-end chefs enter the full-service and fast-casual markets where culinary skill was often secondary to efficiency. These chefs have brought culinary talent and scratch cooking with them and flipped the regional and national chains, business that for years have selected centralized manufacturing and efficiency on their head. In turn, this has put pressure on local operators and regional and national chains to invest more in on premise cooking and culinary talent. Social networking is old news but the use of web-based networking continues to gain ground in food service.

 Those that promote local onsite scratch cooking benefit from an expanded web of cooks who bring broader perspectives and potential innovation to the organization while meeting the needs of customers. Operators large and small, fine and fast recognize and are investing in the latest cooking trends. Few things are as inherently social as food, we love eating it, cooking it, and learning about where to best get it from and experience it with others. Brands and startups have been fast to mobilize around this opportunity – from 
Jamie Oliver‘s Food Revolution, to Foodspotting, to the oftentimes polarizing Whole Foods. The instinctive opportunity for collaboration, innovation and creativity resulting from the intersection of food and technology have us particularly interested in the organization Food+Tech Connect, which identifies, connects & elevates opportunities specifically at this intersection.
From the very basic of all the cooking comes the "Ayurvedic " cuisine. Ayu is life and Veda means knowledge. Knowledge of Life is Ayurveda. Having right food is the initial step towards achieving healthy life. But just having right food is not enough. Right combination and proportion of food is also important for an individual. Most of the diseases are a result of inadequate foods or not having food in a proper manner. Specific food's nutritive value and its effect are decided, depending on its taste and attributes.


Ayurveda has three main focuses: healing, prevention and health care. This medical science is a method of personalizing food for each person's healing process. Ayurvedic style cooking is a rational way to prepare food keeping in mind the dietary need of an individual based on different body types.Ayurveda categorizes food in to three categories: Satvic, Rajasic and Tamasic. 

 Sattva:-Sattva is a quality of mind which induces clarity, harmony and balance.
Sattavic:- 
The following food promotes Sattva.
Fresh fruits and vegetables, salads, fresh fruit juices, cereals(red rice), herbal tea, fresh cow milk, dry fruits, nuts, honey,jaggery,
all spices and freshly cooked Food .

Rajas:-
A quality of mind which induces energy and action. The need to create.
Rajasic:- 
The following food promotes Rajas.
Read to eat canned food, basmati rice, sour cream, paneer, ice-cream, yeast, sugar, pickle, vinegar, garlic, onion and salted food.

Tamas:-
Tamas is a quality of mind which evokes darkness, inertia, resistance and grounding.The need to stop.

Tamsic:-

The following food promotes Tamas .
Alcohol, Beef, Chicken, Fish, Pork, Eggs, Frozen food, Microwaved food, Mushroom, Drugs, Tea, Coffee, Fried food, Fried nuts.

Another in trend cuisine is "Vegan" cuisine which makes you go vegetarian. Vegan cuisine uses no animal products, such as meat, dairy, or eggs. This is more restrictive than 
vegetarian cuisine, which allows non-meat animal products. All vegan recipes are therefore vegetarian, though not all vegetarian meals are vegan. Many vegans choose to avoid specialty substitute ingredients, as these products are often highly processed and high in sodium and allergen ingredients. Cooking with wholefoods such as unprocessed legumes, grains, nuts, seeds, fruits and vegetables can be a healthier approach to veganism. Many non-vegans will also enjoy these foods. Vegans often find that cooking 'real' foods rather than substitutes result in higher quality, better tasting meals that appeal to vegans and non-vegans alike.
As the above mentioned cuisine "Spa" cuisine also promotes healthy cooking Spa cuisine is essentially taking our food preparation and cooking methods back to the simpler and less refined ways of the past.

As we have evolved things have become more and more refined; the natural processes of storage and cooking have been replaced with chemicals and microwaves etc. with spa cuisine we try to use the natural elements in food to assist the body in its day to day processes without placing unnecessary strain on it.



Science cannot stay away from the emerging trends in food technology and thus introduces "Molecular" cuisine or commonly known as "Molecular Gastronomy".It is the
 science of cooking but it is commonly used to describe a new style of cuisine in which chefs explore new culinary possibilities in the kitchen by embracing sensory and food science, borrowing tools from the science lab and ingredients from the food industry and concocting surprise after surprise for their diners. Many of these modern chefs do not accept the term molecular gastronomy to describe their style of cooking and prefer other terms like "modern cuisine", "modernist cuisine", "experimental cuisine" or "avant-garde cuisine".It includes new innovative dishes like hot gelatins, airs, faux caviar, spherical ravioli, crab ice cream and olive oil spiral. If you are passionate about cooking, have a creative mind and at the same time you are analytical and logical, molecular gastronomy is most likely going to become your passion. 
Taking everything into consideration the new era of the food industry is getting to witness all sorts of taste buds from being completely vegetarian to being a follower of ethnic food.Whatever people do science will keep on emerging day by day and would evolving the food industry all over.Chefs being artist, scientists & nutritionist will keep on providing the world whatever it requires.

By
Ritik Mathur
Tech Demonstrator
Food Sclupture
Artistic Food Displays

2 comments:

  1. GR8 CHEF YOU JUST GOT THE RIGHT STUFF FOR THE MODERN CULINARY ASPECTS

    ReplyDelete