As with technology, there have been more kinds of food in the last decade than ever before. When I arrived here from South Africa in 1959, rationing was still clear in my mind, candy was in sweet cans, chicken was a rare food, and the streets could hardly see the fat man.
In the 1970s, pizza, fondue and frozen food gradually emerged; in the 1980s, scallion sals and pasta were very popular, and cocktails entered people's lives; in the 1990s, bistros flourished on the streets, and chefs became a popular industry; and in the first decade of this century, people began to enjoy the rich food of lamb and pork.
Our interest in food has grown dramatically over the past decade, but not all of it is healthy. The obsession with organic foods in natural green is a privilege for the rich, so the overall situation is not optimistic, if you live in a slum, you will find it difficult to find a good fresh food shop, the supermarket will only be built in the bustling area, and you are likely to buy the food you need for a day in a corner shop selling canned food and candy.
At the same time, your children will not eat very well in school, but some lucky children may have a loving principal who thinks that food is important and tries to make children eat well so that they can improve on their studies. I'll never forget the sight of visiting a primary school in Hull, where a very good cook, ten-year-olds standing behind the chairs of their juniors, teaching them to carry knives and forks, and children all happily eating healthy food, which impressed me. Most of the children in the integrated school are fed by hipsters who stop at the door at rest, and most of the food is chips.
In the past decade, people have also been concerned about the safety of food, factory-raised food has been the focus of debate, people want both cheap pork, bacon, chicken and eggs, but also farmers to own the animals, which is obviously unlikely. For example, a large organic chicken in the Daylesford farm store costs 22 pounds (about $202), and I'm happy to spend so much money on it, mainly because I can afford and the chicken tastes good, and it's farm-raised, and I used to buy free-range chicken from local butchers.
Growing interest in food health has spawned a wave of popular new businesses: products such as condiments, low-calorie chocolate and gluten-free snacks are becoming beloved. Street snacks go through a leaping phase, from oily hot dogs to delicious burgers, Persian rolls and avocado on toast. Restaurants blossom everywhere, wanting to be chefs and restaurateurs, all dream of running a successful restaurant. Internet food companies are also everywhere, such as online cooking classes, urban lunch distribution, and today's indispensable supermarket delivery. Over the past decade, supermarket shelves have been filled with food from around the world, with the days of buying Lupus tea specifically from South Africa or smuggling Pecolino from Italy gone.
Our diet has also changed: in my upbringing, I had only three meals a day and never had snacks between meals, and that's how I educated my children. But in the past decade, this discipline must have been rare, and I hated the \"frozen foods \", and the act of putting them in a microwave and serving them to the front of the tv or in the bedroom was really too lifeless a ritual.
Recently, I saw my son's daughter in her 40s and a group of friends cooking dinner in my kitchen, someone washing the pot, someone cutting the dishes, someone stirring, food for dinner and boxes of wine everywhere, the scene was so chaotic that I thought it would be midnight before dinner. When a large plate of lamb and baked potatoes, a colorful plate of butter nuts, a plate of avocado, and a bowl of five-spice soup are set on the table, I'm sure everyone is happier than they were when they attended a formal dinner.
Food and home baking in restaurants are many times better than a decade ago, and will be better for the wealthy middle class at least for the next decade. I found that learning to cook at least half the time is online, accessible to all, and most whites are self-taught to cook by watching YouTube, but the downside is that recipe recipes in the restaurant may leak out for this.
Before 2017, the slogan of advocating vegetarianism was mild, but now vegetarian books account for almost most of the cookbook shelves. Recently, I wrote a recipe with my vegetarian niece, Peta Lis, and it turned out to be blamed for the rub, and although I'm a carnivore, I'm also a vegetarian. Twenty-five years ago, I wrote a vegetarian recipe with a lis school teacher, but the publisher insisted that the word \"vegetarian\" would affect sales, so now it seems like times have really changed.
The rise of vegetarianism is a good thing for the earth's environment and human health. In terms of calories, vegetables have significantly lower calories than meat. When I first introduced a vegetarian menu at the Liss restaurant in the Eighties, I had a real fight with the chefs who thought all vegetarians were bearded weirdos and should have swept them out the door. But they suddenly changed their minds when they realized that vegetarian food was more profitable and their bonuses were growing. I'm sure we'll see more vegetarians in the next decade.
part of the vegetarian diet will come from technology. Since the late 1960s, we've had Quorn, a meat substitute extracted from fungi and, more recently, many other TVPs (meat-textured plant proteins) that can replace meat from school dinners for vegetarians to ingest protein. Others, such as \"Impossible Burger\" and \"Beyond Meat,\" have developed\" faux meat \"that looks and tastes like real meat. I admit that eating a \"faux-meat\" burger makes me sicker than eating a real one.
In addition, insects may also be an important source of cheap protein, and while most people hate bugs, they can be wrong. When I was a kid in the garden of Johannesburg, maids used to catch and eat insects flying through cracks in the bark of blue cauliflower, and I tried to eat one, but it really upset me when its struggling wings flapped in my mouth, and I spat it out and it could fly away. Then I ate fried crickets, and the attempt was so successful that anything crispy looked good to me.
In fact, we will not be able to change our cultural bias. To feed the world, we need to find alternatives. Insects, especially crickets and powder worms, have been used in flour, biscuits and animal feed. Last week I attended a catering conference where an insect farm from Wales was peddling gourmet food and I had to say it was nutritious and delicious. I'm impressed that farmed insects consume less land and water than farmed animals, produce much less greenhouse gas, and are cheap.
I used to think that my chef work was always safe because I couldn't be replaced by machines. But the truth is that modern kitchens are full of machines, and chefs like to use them, and large ovens can cook 500 steaks at a time, and when the temperature is set, all the grilled steaks can accurately achieve the desired flavor; the machines that can stir out fresh ice cream for customers in a few seconds, the thermostat sink, and the dehydrator have been with us for many years. I expect the 3d food printer will be everywhere for 10 years, and by clicking the computer button, hundreds of the same desserts can be printed, even without a chef.
This article is self-media, author and so on surging guest uploads and publishes in the surging news, only represents the author viewpoint, does not represent the surging news viewpoint or the position, the surging news only provides the information release platform.