Who is cooking in tomorrow’s kitchens, and what are their secret ingredients? Organic, local foods raised and packaged with thought to social and environmental responsibility will get the nod from future chefs.
Sharing the Apron
Poke around in a stranger’s kitchen or a few minutes and you can form some fairly accurate assumptions about them. For instance, the presence of high tech, chef-quality gadgets that together make up a kitchen of superior functionality reveals some very interesting clues about the people most frequently in that kitchen. As interesting as what’s cooking in the kitchens of tomorrow will be who is doing the cooking. Although many studies still conclude the woman of the home is responsible for the bulk of the grocery shopping and food preparation, it turns out usually men who adopt cooking as a hobby are most likely to pay a premium for high-end professional-style cooking gadgets. Although the motivation behind this behaviour is still being studied, some experts believe that because men are accustomed to investing in expensive tools for their workshops, they are less apt to have ‘sticker shock’ when they buy cookware and cooking gadgets.
So, if there is a lot of professional equipment in a home kitchen, it’s likely there is a man making pesto or challah bread on the weekends. Checking out the gadgets in the kitchen can provide insight into the age of its users, too. Besides transforming the home cooking experience into a more authentic, restaurant-inspired experience, a burgeoning trend in kitchen gadget design is to make tools easier for people to use. Hand tools with ergonomic grips and re-thought appliances such as ovens with large windows to improve visibility allow people with restricted mobility and reduced strength to continue to enjoy cooking well into their twilight years.
Global and Local Ingredient Influences home appliances nelamangala
While tools have been adapted to keep up with our needs and cravings for quality, eating trends have been evolving and developing in interesting ways, too. Among the many, many trends that are flowing and ebbing in the Canadian consumer landscape, one of the most interesting (and encouraging) is the maturation of the organic movement in Canada. No longer just for the ‘granola’ set, a peek inside Canadian pantries reveals more people are choosing organic foods as staples. Many grocers now integrate organic produce and food products into their mainstream offering. Related to this success story is the growing consumer consciousness that the foods we eat need to be chosen with social and ecological responsibility. From the foie gras ban in Chicago to increased awareness about the folly of eating folklore inspired but environmentally irresponsible delicacies such as shark fin soup, chefs, retailers and consumers are becoming increasingly careful of how their food choices affect the well being of other creatures.