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makes the protagonist and actor with
values enriched by the participation in
its work in outdoor street food in inner
working with the open kitchen.
The same parallel can also be used
for the food market, which become
food court inside shopping centers or
airports.
An example of a food market in which
you eat and you see the preparation
of the gastronomic offerings is the
Borough Market in London. This
charming place is one of the most
historic and largest food markets in
the city and offers one of the most
complete and sophisticated street food
Anglo-Saxon and international. It is
mentioned as early as the thirteenth
century - although its origin seems
to be much older. The structure you
see today is still 1860 and the entry
into art-deco style of the thirties is the
‘900. Inside the old structure you can
meet shoals of handicrafts and bio
coming from different regions (cheese,
vegetables, bread delicatessen). But the
most characteristic feature of the market
is the presence of many international
banks that offer cooked when expressed
with the origins of different origin: from
North Africa to the Mediterranean to
get to Asia. You can taste sausage rolls
and meat pie typically British but also
Spanish paella and French cheeses,
parmesan cheese dop and lokum, and
Turkish kebabs. A lunch at Borough
is unique because thanks to this cross
offer you can choose a quality lunch and
full of entertainment. The artisans of the
food in the kitchen reveal recipes and
cooking methods and processes used in
diverse dishes.
VALUES INTERNATIONALITY,
entertainment, freshness of products
and speed of use have been replicated
in a similar way in the food court of the
Mall or airports. With the same layout
structure in the islands culinary theme
reproduce kitchen and speed of use
“counter” associated with wealth and
diversity.
The proposed mix of trend and focuses
on proposals bio and health, areas
devoted to ethnic and regional dishes,
menus are being simplified and offers
a combo offer more attractive in terms
of commercial and functional at the
operational level.
In Italy the food court are for the
most part multi brand, with different
operators that offer services and
different foods. Abroad very often
instead is food court with a mix of
functions important but with the same
brand and manager.
An example is the MBK shopping
center in Bangkok on the top floor,
which is dedicated to the food court. A
unique space with different box theme
by leading representatives of oriental
cuisine: China, Japan, Thailand or
international cuisine: Italian, Mexican
or French. That is an international mix
very large. Each stand is designed with
a square base; the sides are made up of
a bench peripheral distribution of the
central heart instead is the open kitchen
that depending on the menu changes
his system to accommodate the different
equipment. The structure of the single
box makes it very interesting. In fact
can watch the preparation of dishes
remembers those entertainment values
of street food and evokes the same
emotions of novelty and curiosity. These
emotions sought after by commercial
formats of the latest generation are
definitely a winning factor net receipt
paid.
The emotional value, sensory and
cultural makes us go back to these
places to try all sorts International doing
“a world tour” culinary at reduced costs.
AT PAGE 44
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By Alberto Fiorito
The history of salt brings us back to
several thousand years ago to discover
that its origins as a food item were
preceded by the importance it played
in preserving food. Put meat and salted
fish, in fact, it was crucial both for
the people who based their power on
hunting, particularly of large animals,
both transhumant populations, who
needed tools for preservation of food
during their shifts. It was probably
contemporary noticing that adding salt
gave more flavors to food.
This predominant use for food storage
meant that the salt will soon become a
valuable asset, so as to provide for the
construction of transport routes for the
same, a flourishing trade even up to the
custom of paying the workers a part of
salt (salary).
All this could not have references in
the traditions so that the iconography
of salt are found values such as loyalty,
respect, seal pacts between nations, in
short, everything that has to do with the
maintaining of agreements or traditions.
SALT IN DIET. From the biochemical
point of view, the salt is sodium
chloride. Sodium, in particular, is an
essential element for the operation of
a large part of our organism. It serves
for nerve transmission; muscle for the
operation, but in particular for the
electrolyte balance. Suffice it to say
that each cell maintains a difference in
electric potential between the inside and
the outside thanks to the presence of
the right amount of sodium. Even slight
variations of this precious element can
be hazardous to health.
It is probably for this reason that the
organism has developed control systems
of the levels of sodium, disposal of the
same when the excess or activation
of search behaviors when this may be
deficient.
The rooms, of course, comes from
the diet. The continuous search
for increasingly strong flavors, the
importance to the objectives of
conservation and, not least, a certain
degree of adaptation to the taste salty
enough to induce the research, have
made sure that most people tend to
abuse this food.
According to the World Health
Organization should consume 6 grams
of salt per day, which corresponds to a
value of about 2.3-2.5 g of sodium (salt
is that in about 40%).
There are several scientific studies that
would tend to shift this value to 1.5 g
daily.
The national average consumption
is around 9 g daily while in other
countries, most notably the United
States, it exceeds 12 g per day.
The two health problems related to salt
are the increase in pressure and, more
generally, cardiovascular pathologies.
It is estimated that at this rate, by 2050
90% of the population will pressure
problems at some point in their lives.
It is directly linked to hypertension
other diseases of the heart and, more
generally, of the arterial circulation.
SALT HIDDEN. A large amount of
industrial food is rich in salt. Potato
chips, pretzels, crackers, mayonnaise,
pre-cooked, breading, even those
4(.(A05,