Qualitaly_109

FEB. MAR. 2019 IX referring to data of the Faculty of Sociology of Migration in Turin, show the agricultural and food sectors are among the major sources of exploitation of labour. This happens in the south but also in the great domain of Piedmont, who employ undeclared workers, especially Senegalese and Moldovan.” With Food refugees, however, said Kumalè: “we give professional training for these people, most of them focusing on the formation of the so-called low- end “brigades”: no Italian wants to work at the basic level in the kitchen, so there is a need of specialized professional figures. With this project we have already integrated 13 people, 2 have been taken on.” The additional noble value related to food, that comes from far away: “I think of the social functions of the kitchen of which Ferran Adrià talks about – with his molecular and siphon cuisine – that, in addition to wanting to play with the consistency of the ingredients to put on the plate, provides the integration of people with health problems,” it is the social service of the food which unites, and not divides, from the kitchen to the table. “Today there is much talk of food tourism – closes Castellani, speaking of the Travel Award for the tourist press, BIT – more and more is said about experiential tourism, the food represented in many countries – San Sebastian, Catalonia, the Langhe, Tuscany – one of the largest providers. Today you choose a destination, not only for the monuments but also for the food”. The experience of Castellani is a long one. “I started in ‘91 studying Mediterranean cuisine, I went to South America, to Asia, now I’m very interested in the cuisine of the Scandinavian and Baltic countries, on which I edited a service for RFood of Repubblica: Estonia, Lithuania, the countries unknown to us, that, after the exit from the Soviet Union, have become an interesting culinary destination.” In the meantime, finishes Chef Nomade: “I Follow the areas that are opening up to international tourism: The Silk road, Tibet and Mongolia.” Food, as a culture. ______________________________ BOX THE NEW ETHNIC IS ASIAN-VEG. The more attractive cuisines at the moment are Korean, Thai and Vietnamese. in the near future in our dishes... 1. Sensory experiences that go beyond the click: in recent years, Instagram and other photo sharing apps have revolutionized the food world. Restaurants have even created food and drinks to maximize social media impact. Now Instagram Stories, Facebook Live and YouTube have extended the trend beyond a single snapshot of what works well in videos. Restaurants create dishes and drinks to surprise the customers, especially the millennials. Therefore, in some cases, you are shifting the focus from taste to aesthetics. The growing interest for photogenic dishes includes edible glitter in cocktails and pizzas ( Rainbow Glitter Pizza or even products to put glitter in your favourite cocktail), the “Injectable Flavours” dessert into which you can directly inject aromas, making the experience more shareable. This case highlights the continuous evolution of desserts on the menu and their importance in creating experiential and socially shareable moments. 2. Technology Boom: as stated in the third annual report of the restaurant technology sector of Toast, 95% of restaurateurs in the United States say that technology improves restaurant efficiency. By the use of drones for delivery and application- based service up to the check-out, the restaurants are integrating more and more technological solutions in their activities. In some cases, the technology becomes part of the experience. Robot. He, for example, is a “robotic” fresh seafood restaurant. It can be found in the Hema Alibaba supermarket, Shanghai. A combination of conveyors, a robotic arm and a mobile cart handle nearly all of the legwork of the waiters, while the system software guides them using QR codes sent by the customer to calculate seats, orders and payments via the app, Hema. Apart from these “extreme” cases, there is an increase of technological tools designed for catering both in the back-end in the