Gastronomy, like other sectors, is ever-evolving with new trends emerging in response to changing societal norms, technological advances, and global events. While my knowledge cuts off in 2021, I can list some trends that were emerging up until then, and it's quite possible that they've further evolved...
** New Gastronomy Trends
Gastronomy, like other sectors, is ever-evolving with new trends emerging in response to changing societal norms, technological advances, and global events. While my knowledge cuts off in 2021, I can list some trends that were emerging up until then, and it's quite possible that they've further evolved or that new ones have developed. Here are some
gastronomy trends from the past few years:
Sustainability:
Locavore Movement:
A preference for locally-sourced ingredients to reduce carbon footprint and support local economies.
Zero Waste:
Efforts to reduce food wastage through nose-to-tail or root-to-stem cooking and other sustainable practices.
Sustainable Seafood:
A focus on consuming seafood from sources that are sustainable, avoiding overfished species.
Health and Wellness:
Plant-based Cuisine:
A rise in vegetarian and vegan diets led to an explosion of plant-based dishes and meat substitutes.
Fermented Foods:
Fermented foods like kimchi, kombucha, and kefir gained popularity for their probiotic properties and unique flavors.
Functional Foods:
Foods and beverages infused with beneficial ingredients, such as adaptogens, CBD, or superfoods.
Global Flavors:
There's a continued interest in exploring authentic flavors from around the world, including African, Middle Eastern, and Southeast Asian cuisines.
Technology in the Kitchen:
Food 3D Printing:
Creating intricate designs or customized dishes using edible materials.
Smart Appliances:
Devices that connect to the internet and provide more control and precision in cooking.
Alternative Proteins:
Beyond traditional meats, there's growing interest in insect-based proteins, lab-grown meats, and plant-based meat alternatives.
Experience-driven Dining:
Chef's Table and Open Kitchens:
An immersive experience where diners can watch chefs at work.
Pop-ups and Collaborations:
Limited-time events that provide unique dining experiences.
Eco-friendly Packaging:
With the rise of takeaway and delivery services, there's a growing demand for sustainable and biodegradable packaging options.
Comfort Foods:
In times of global stress or uncertainty, there's been a turn towards nostalgic and comforting dishes, often with modern twists.
DIY and Home Cooking:
The COVID-19 pandemic saw a surge in home cooking, with people experimenting with making bread, homemade pasta, and other dishes at home.
Natural and Biodynamic Wines:
A movement towards wines that are made with minimal chemical and technological intervention both in growing grapes and making the wine.
Mindful Drinking:
A rise in non-alcoholic spirits, beers, and cocktails that cater to individuals who are reducing or eliminating alcohol from their diets.
These trends reflect a combination of consumer demand, innovations in the food industry, and global events. It's essential for professionals in the gastronomy sector to stay updated with such trends to cater to evolving tastes and preferences.
Coord. Chef Ahmet ÖZDEMİR
International And Intercontinental
Restaurant Consultant and Kitchen Consultant
World Ambassador of Ottoman and Turkish Cuisine