Mark Our Words: You're Going To See These 19 Food Trends EVERYWHERE In 2019
As we say so long to 2018—and all the food trends that came with it—we're sharing 19 new ones you should watch out for. (c) GETTY IMAGES / SOM SLEEP Let's all say a collective Thank u, next! to 2018 and all the tired food trends we're ushering out come December 31. Goodbye forever, unicorn foods. So long for eternity, unrealistic smoothie bowls. Meat-flavored chips, we'll see you when we see you. The new year is upon us and so are 19 new culinary crazes that we're, well, SO F
VIDEOS: CONVERSATIONS CROISÉES ALIMENTATION GÉNÉRALE X CUISIMANIAC
(dessin de Julie Gauthron, artiste et décoratrice) A l’occasion de l'édition 2018 du salon EquipHotel qui vient de fermer ses portes, Alimentation Générale, la plateforme des Cultures du goût et Cuisimaniac, l’agence de conseil en concepts culinaires innovants et durables ont organisé des conversations croisées autour des nouveaux enjeux alimentaires contemporains auxquels font face les professionnels de la restauration. Chaque vidéo est consultable en ligne en cliquant sur l
MEETING OF MINDS ALIMENTATION GÉNÉRALE X CUISIMANIAC
MEETING OF MINDS ALIMENTATION GÉNÉRALE X CUISIMANIAC
LINE-UP (dessin de Julie Gauthron, artiste et décoratrice) Place: TheDIGITAL ROOFTOP Studio 18 - HALL 7.3
EQUIPHOTEL - 11-15 November 2018
Parc des Expositions de la Porte de Versailles
1, Place de la Porte de Versailles
75015 PARIS· Sunday, 11 November, 16h30-17h
Vegetables rule: the trend towards veg-centric cuisine and showcasing plant products (sweet or savoury) on the plate. At a time when consumers are increasi
From no-waste cooking to cafeteria-style restos, dining trends from the mouths of Vancouver's fa
Whether it’s fine-casual dining, vegan burgers, or diners Instagramming everything, certain food and restaurant trends are here to stay. As we celebrate the Best of Vancouver, we asked a few of our favourite chefs and restaurateurs about what current crazes they think really deserve to last. No-waste cooking “I want to live by a waste-never philosophy when it comes to my food,” says Ned Bell, whose résumé just keeps getting longer; the Ocean Wise ambassador is the newly named