Tag Archives: Food

Next level milkshakes

22 Jan

Milkshakes should be simple things made from ice cream and flavoring elements like chocolate, coffee, caramel or various fruit syrups. Maybe with an additional component, like sprinkles or a dash of bourbon. They are served in big, tall glasses with a thick straw and different types of fruit on top, depending on what flavor you’ve picked for the milkshake itself. That’s a milkshake. But what if there are 10 different things that are all delicious and also happen to look pretty good. Why not just put them all together and create a delicious monster milkshake?

milkshake 2

That there’s a thin line between food and art is something that Black Tap confirms with her over the top, huge, amazing, wonderful milkshake creations. And even though it might only takes 5 zips before you get in a sugar coma, these next level milkshakes are a feast for your mouth, your eyes and your Instagram page as well.

milkshake 4

So, why would these creations improve someone’s Quality of Life? At first, I mean, look at them! I just can’t get how they stay up like that with all those ingredients, but they sure look incredible! I don’t think someone would buy it to actually drink it, but it’s just a nice accessory to show off with on social media, as some already did. Just a thing to enhance your material wellbeing, but also your emotional wellbeing, by getting more and more likes on your pictures. But, let’s be honest, who doesn’t get happy from these delightful treats!

milkshake 1

Source:

http://www.nsmbl.nl/new-york-is-geobsedeerd-door-deze-next-level-milkshakes-en-wij-ook/

http://jezebel.com/those-giant-willy-wonka-ass-milkshakes-are-bullshit-1753744571

Food trends 2016

8 Jan

In 2015 we drank green juices in heaps, we were crazy about raw chocolate and we ate lots of banana pancakes. And don’t forget the oatmeal and coconut oil. They were a must have in every ‘healthy’ kitchen. Even though this probably won’t change in 2016, there are a few trends that can be added to the list.

Local ingredients

trends 1The promise is big: more and more restaurants are growing the vegetables and herbs that you get on your plate all by themselves. On the menu you’ll only find seasonal dishes that come directly from a farmer which are all unsprayed and self-sown. Restaurants in the city trying at all costs to obtain a piece of fertile land somewhere or otherwise they create a roof garden on top of their restaurant.

Seaweed

This year we’re going to see seaweed everywhere. Not only with sushi, but also in your salad and next to your avocado toast. We’re even going to eat seaweed spaghetti, because unlike regular spaghetti, this contains no wheat and almost no carbohydrates, so it is low on calories. In addition, seaweed is a source of iodine, vanadium and lots of other minerals.

Hot hot hot!

We need more spiciness! The ordinary chili sauce doesn’t put us on fire anymore, so we’re going to experiment with lesser-known herbs such as the Indian Ghost pepper or North African harissa.

trends 2

Artful vegetables

Vegetables are going to be eaten more often. Restaurants are getting better in responding to vegetarians and even in steakhouses you can soon order a cauliflower-burger. Vegetarian dishes are becoming more tasteful and more extensive. This year is all about art when it comes to vegetables!

Poke instead of sushi

Say goodbye to sushi, because we would rather eat poke. This is a raw fish salad which you can find on any menu in Los Angeles, but which is originally from Hawaii. Poke is healthy because it is a source of omega 3 by the large amount of fish. In addition, there is often seaweed in the salad, and as we said before: seaweed is basically in everything.

We don’t waste anything anymore

trends 3We know it’s important to be economical with food, but still very much good food is thrown away. Because, well, who is creative in the kitchen with leftovers, roots and steal? In New York they are for sure, because there are several chefs who cook a root-to-stem salad. The ingredients of this salad are mostly broccoli leaves, roots and the core of a cabbage for example. Everything we normally waste, is now on the table!

Even though I don’t like fish, especially raw fish like sushi, I do think these trends will become pretty popular this year. More and more people become aware of the food waste in our society and almost everyone wants to eat healthy (especially at the beginning of the new year). And maybe, even though you’re not aware of these upcoming food trends, unconsciously you get involved with all the new things that improve your Quality of Life one piece at a time. Some want to follow the trends because it gives them a good feeling, others experience them unconsciously but do get the positive vibes from it. And even if you think it’s nothing for you, just should give it a try. Maybe seaweed will become your new favorite food!

 

Source:

http://www.enfait.nl/7-food-trends-voor-2016/

Tomorrow’s meatball

16 Dec

meatball 0

Even if you’d know what they are made of, these meatballs still look quite tasty. And that is exactly the idea. The Danish designlab Space10, also known as the “external Innovation Center” by Ikea, wants to examine whether it’s possible to make sustainable food like algae and insects more attractive by putting them in a familiar form. In this case, the form of a meatball, which makes it no surprise that the project is called: Tomorrow’s Meatball.

Many people have noticed that our current eating habits aren’t very sustainable. Our meat production consumes huge amounts of clean drinking water. It also significantly contributes to global warming. Combine this with the strong growing world population in the coming decades and we can conclude that the future probably won’t be that bright. Therefore, the Space10 team questioned itself: what kind of meatballs will we be eating in about twenty years?

However, the team is aware that some creations might not look very appetizing. Still, Kaave Pour, the creative brains behind the initiative, is convinced that effective design can help to overcome the first thresholds. Take sushi. That’s a good example of how design can encourage people to get to know certain foods. Since sushi has become popular, we think it’s perfectly normal to eat seaweed, algae or raw fish, and I think the design of sushi has played a crucial role in there. Inspired to this, Space10 designed a series of design meatballs where you probably would like to take a bite out of, even if you would know what’s actually in it.

meatball 1The first meatball is made of artificial meat that’s grown in a laboratory. That may not sound so tasty, but there won’t be many people complaining about anymore if half of our planet will be under water as a result of climate change.

 

meatball 2

The Wonderful Waste Ball is designed as a response to the large amount of food that is thrown away, even though it’s still good to consume.

 

 

meatball 3

The Mighty Powdered glove Ball is so rich in nutrients that you can almost replace it with an entire meal. It contains vitamins, minerals, proteins and unsaturated fats.

 

 

meatball 4

This nutty meatball is full of proteins and looks delicious. It seems to be completely ready to be packed some environmentally friendly wrap to put it on the shelf of an organic grocery store.

 

 

meatball 5

 

Algae are very nutritious and can grow almost anywhere, without using too many resources.

 

 

meatball 6This meatball looks almost too good to eat. Thanks to the 3D printer, we can now get protein from food that initially doesn’t looks so delicious – such as insects – and turn that into a delectable meal.

 

meatball 7

 

In 80% of all countries it’s normal to eat insects, so it seems only a matter of time before the other 20% (read: the Western world) follows.

 

I think these meatballs might not improve people’s quality of life at first sight, but it will definitely affect it. I do think that people find the new kinds of meatballs interesting, but they might react a little shocked when they hear what’s really inside. Maybe, if you wouldn’t tell them, they’d just try it.

One time I saw an experiment on TV where they gave 2 guys a bonbon. For them it was just a delicious white chocolate sweet, but what they didn’t know was that it was made of something else than chocolate. I don’t really remember what it was, but I think something like mashed potatoes could be an alternative for the inside of a white chocolate bonbon. So, they put the sweet in their mouth, expecting the taste of the chocolate. Unfortunately for them, they didn’t see this one coming. When they tasted ‘the other thing’ instead of the chocolate, they were pretty shocked. Afterwards they told the host of the show that if they had known it was something else than chocolate, they could’ve been prepared to this and wouldn’t have found it as disgusting as they thought now. This shows that food that looks like something else, misleads people. This can ward off their trust in the new kinds of food that looks like food they already know. On one hand I can see why Space10 wanted to create something that looks familiar to people, but on the other hand I think, by misleading them, they wouldn’t give them their trust in the future when it comes to ‘new food’.

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Source:

http://thecreatorsproject.vice.com/nl/blog/de-gehaktballen-van-morgen?utm_source=tcpfbned

Easy & delicious Christmas

16 Dec

With Christmas in the prospect, I’m already thinking about what we’re going to eat. Raclette is something we Dutch people do when we gather around with friends and family for a nice and delicious meal. It has become so popular the past few years, that nowadays 1 out of 3 Dutchies use raclette to complete their Christmas party. But what is raclette exactly? Raclette is cooking on an electric Raclette grill, which is positioned in the middle of the table. Everybody gathers around and gets their own small pan to cook the kind of meat and vegetables they want. But, in the eyes of the connoisseur, raclette may be nothing more than vulgar tradition. Not only your clothes are getting smelly, but even your house has to ventilate for a few more days after it. And, even though the food itself is delicious, there aren’t a lot of vitamins in it.

This greasy Christmas tradition we have due to two chefs: Huub Oudshoorn and Ton Boer. They traveled together through Holland from the late 1970s until somewhere in the 1990s to give raclette demonstrations to housewife associations and schools. Preparing your own food at the table exists in many cultures – Korean barbecue, Chinese hotpot or Swiss cheese fondue – but the Dutch raclette tradition was coined by these two gentlemen as an advertising campaign for butchers. To avoid confusion: they have not invented the phenomenon of raclette, but they introduced it to the Dutch people.

In 1977, the Meat Information Office noticed that cheese fondue became very popular. Holland is a land of dairy, but if it continues like this, cheese will become more popular than meat in the future. To avoid this, Oudshoorn and Boer got the assignment to come up with something which would made consumers eat more meat.

Raclette was a perfect solution for butchers to sell more meat. With this, they could show people how to prepare meat and make sure they would buy more meat. Because, instead of one piece of meat per person, you eat three times as much as you’d normally do while doing raclette. From then on, they started to travel the country four times a week to demonstrate the raclette with small pieces of meat, which were made by local butchers. They added different cocktails sauces themselves. By doing this, they introduced raclette to thousands of people. And that’s the reason why we still love to raclette during the holidays.

The secret of raclette is hidden in a few things. It’s typical Dutch: easy and conviviality. You hardly need to prepare and if you take a seat, you don’t need to get up anymore. Another advantage of raclette is that there’s no one to blame when something fails, because you made it yourself.

Even though raclette became much more popular over the years, Oudshoorn and Boer are sorry that supermarkets trumped the butcher with their ready-to-eat gourmet dishes. At the beginning, butchers gained their profit from raclette, but all that cheap meat from the supermarket has conquered the market. However, they want to make people aware of the huge quality difference between meat from the supermarket and meat from a butcher. The second one has more quality, is more sustainable and has a better taste.

After typing this post, I started to think about raclette. I’d still love to do it upcoming Christmas, because I like the way the food is prepared and it’s just really innermost to do with family and friends. However, I’m doubting meat from the supermarket. We always use this meat for raclette, but I get curious what’s the different in taste between this meat and meat from a real butcher. I might go to a butcher this year to buy my groceries for my Christmas meal.

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But in which way does raclette contribute to people’s quality of life? At first, it became more and more popular over the years, which means that people like it. And even though the food isn’t that healthy, the experience of raclette increases people’s QOL. By doing it together, they create a feeling of emotional wellbeing for themselves, which also encourages their quality of life.

Source:

http://www.iens.nl/foodspots/munchies-dankzij-deze-koks-gourmetten-we-massaal-tijdens-de-kerst/

Streed food

5 May

People are impressionable, just as our habits. Not only our human activities, but also our eating patterns are effected by the urbanization and the growing mobility of inhabitants. New technologies, the development of new services and new behaviors of people within the cities are connected to their food habits. This doesn’t only effect people in the cities, but people all over the world!

Since the beginning of take-away food in big cities, life has become much more easy for many people. Pizza can be easily delivered and almost every corner has a take-away restaurant. In the Western countries this is a pretty common thing, but even Asian cities are famous for their numerous street food sellers. This is what made the streets more of a destination for people than just a place to walk, bike or drive trough.

A few years ago, Los Angeles presented the first gourmet food truck. The concept was simple: quality food for a reasonable price. This phenomenon has taken over lots of cities, where the deliver- and take-away service becomes more and more mutual. But this concept might had led to a more mobile and demanding citizens.

food 1

The customer on the go

Aside from these take-aways or delivery services, there are more ways for the customers on the road to grab a little snack ones in a while. Vending machines are getting wider and wider, with an even wider range. Eatwave is a machine which provides hot and cold items. The microwave that’s inside of the machine can heat the food in less than one minute, so you won’t have a meal that’s already cooled down before you get it out of the machine!

Certainly, it’s convenient. But even the cyclists are concerned about this mobile trend. Are people become lazy, even when they go out to cycle? A prove here for is the Bicycle drive in café in Zurich. Cyclers don’t even have to get of their bikes anymore to grab something to eat. You can still sit on your bike, while you’re eating lunch at the terrace of the famous Rathaus Café!

This definitely belongs to the Physical and Material Wellbeing of people, under the chapters Mobility and Food/Meals. It makes the consumption of food much more easier by making the delivery mobile, in such a way that peoples Quality of Life improves.

Still mobile, but green

food 2While there are lots of new developments within the food industry, the way of deliver food changes with it. The past years, several green delivery systems have been developed as well, to avoid the use of cars or trucks to deliver food to their customers. In 2011, La Tournée launched a new delivery system, inspired by the Dabbawala system.

Dabbawala’s are people who are part of a delivery system that collects hot food in lunch boxes from the residences of workers in the late morning. The delivers the lunches to the customers work, using various modes of greentransport like bicycles and the rail trains. Then, they return the empty boxes back to the customer’s residence later that afternoon. It’s still a mobile delivery, but in a green way.

For the Dabbawala system it’s exactly the same as ‘The customer on the go’. The Quality of Life of people will improve, because they can sit at home while someone else’s bringing their food. Although it’s the same signal, this one’s better, because they use green Transport instead of cars or something.

Home cooking

food 3After the huge success of the sharing economy marketplaces like Airbnb and Rooming, the food industry came with a similar idea: Cookening. The French website, inspired by the bed-and-breakfast concept, connects amateur cooks and travelers which are willing to host a meal at their home. The website has lots of profiles from every ‘private restaurant’ with their own menu and prices. When you’re travelling to a city, Cookening gives you the opportunity to have a meal with the locals to give you a more authentic experience about the city and the food habits which belong to the inhabitants.

Home cooking effects your Physical, Material, Social as well your Emotional Wellbeing. To get to someone else’s place, you have to displace yourself, so your Mobility improves. You’re going to someone else to eat, so here’s the aspect Food/Meals. It’s also Social, because you eat with other people around the world you don’t know yet, and it effects your Respect and Faith in one other, because you trust the person to take good care of you and you respect that. That’s when you’re Fulfilled and Satisfied, which will give you a Positive Effect and improves your Quality of Life!

In the future, these changes will continue, but on a bigger scale than they do now. Maybe, in a few years, we could transport our food from the restaurant to our home, so it’s even easier than it already is. People are lazy, and by this developments they won’t be more active. So, do these changes really improve our Quality of Life?

 

http://www.mobility-trends.com/index.php/2013/10/when-streets-change-the-way-we-eat

 

Ctaste, “Dining in the dark”

10 Nov

How about your experience with food? Are you just eating it because you need to, or do you really enjoy eating it? Do you like new, unexpected things and would you like to discover food in a whole new way? Then this would be a perfect thing for you! Instead of “Dating in the dark”, this “Dining in the dark” shows, or in this case doesn’t show, you a new way of experiencing the eating of food in the Ctaste restaurant in Amsterdam.

What is it?

Dining in the dark is a new concept in the food industry. You make a reservation and go to the restaurant. There you’ll be told about what the evening will look like. You sit down at a table with your company and a waiter brings you a number of, for you unknown, dishes. Because of the dark room, you don’t see what you’re eating, so you have to find out by taste. It takes a while to know what kind of food you have on your plate, but this is exactly the idea of the concept. Afterwards you can discuss what you thought about the experience and post a comment on their website for other visitors.

 CTaste dining in the dark 1

Why is it cool?

I think this is a very cool idea, because it’s something that most people have never done before. A lot of people aren’t really thinking about what their eating, but just guzzle their food. If you can’t see your food, you aren’t able to just shove a big bite into your mouth. You have to think about what you’re eating, so you can enjoy it more.

It also allows you to experience how a blind person feels while eating dinner. Your taste and sense of smell develops even more and you’ll have a great time dining in the dark!

Why has it future growth potential?

I think “Dining in the dark” has future growth potential, because the more people experience it, the more they tell other people whether they like it and recommend it to them. So there will be more customers for the “Dining in the dark” – industry.

Not just “Dining in the dark” can grow, but also similar things. Something like a “Bakery in the dark” so you can taste different types of cakes, pies and cookies.

So I think it has future growth potential and the varieties on this concept will develop very soon.

CTaste dining in the dark 2

http://www.iens.nl

Food Tripping

1 Oct

A classic road trip may seem the perfect excuse for you to grab a big mag or a take away from the Burger King. Although it’s tasty, fast and easy, lots of people regret their unhealthy snack the minute they throw way the wrapping.

To avoid this, the team of the sustainability-oriented multimedia platform SHFT, developed the Food Tripping app.

What is it?

The Food Tripping app helps you to locate the nearest healthy food options near you, within the US. The iOS and Android friendly app uses GPS to locate the nearest SHFT-approved dining options, to make sure you have a nice, healthy breakfast, lunch or dinner.

Why is it cool?

Food Tripping is an attractive and inspiring app, because more and more people prefer a healthy dinner over a fast, unhealthy snack. By using this app, you have the opportunity to choose a healthy dinner instead of a fast take-away meal.

Why does it have future growth potential?

This healthy app could also be a source of inspiring, because, while using it, people are more likely to have a good think before they go to something like the Mac drive.

It’s also a way to find dining options near to you where you might have never been. This gives you the opportunity to try something healthy, different and new.

food-tripping4-thumb-297x559-57892    food-tripping3-thumb-315x559-57860

http://www.coolhunting.com/food-drink/food-tripping.php