foodexperience, avant-garde and habit | Food Service Magazine

It is no longer a novelty that food and gastronomy are in fashion, one out of necessity and the other out of prestige.

Both are a good part of our day to day, not only in eating habits but also in business and professional training proposals, as well as leisure activities such as gastronomic days, gastronomic tourism and the innumerable concentrations of street food hand in hand. of the food trucks that little by little find their place in the gastronomic panorama.

The new year has only just begun and there are countless news and publications in digital newspapers and blogs on how to eat in winter, how to cure colds with a good diet or the magical remedies to regain your figure after Christmas with a healthy nutrition.

There are more and more gastronomic fairs and events, whether they are professional leisure activities, that come with very innovative proposals in terms of food innovation, to the avant-garde culinary preparation and even to the nutrition with a focus clearly on the dietetics and health.

In this plane we have recently lived in the capital of Spain the always interesting appointment of “Madrid Fusion”, which leaves us wide-eyed for all foodies and gastronomy lovers, and for professionals in the catering sector, it helps to innovate and foster creativity with live sessions by the best artists in the world of cooking.

In a few weeks a new concept arrives in the world of Hospitality Fairs and Congresses in the figure of the reborn “HIP – Hospitality Inovation Planet”, natural evolution as part of the digital world of the classic congress Horeq, and many and diverse events that bring together the entire value chain of the food sector, manufacturers, brands, processors and consumers themselves.

But we cannot ignore and sometimes even long for, the Fair par excellence of the world of food in Spain, it is no other Food, the food fair barcelona. Due to its biannual programming, it does not allow us to discover or enjoy the news of the sector that are always presented in it, but surely the next edition of 2018 will surprise us again.

Changes in cooking and eating patterns

All this is not the result of chance and together with the media power of gastronomy We are framed in a clear world of trends and values ​​that revolve around the world of food.

“We need them to live, so let’s make it entertaining, fun and above all creative.”

This could be a clear vision of how the citizen of the new century should think about gastronomy, whether it is a producer, producer, manufacturer, processor or diner, the world of User or Customer Experience (UX) has entered through the door great to radically transform culinary concepts and gastronomic leisure proposals, placing a new concept in our vocabulary “foodexperience”

Returning to the subject of streetfood, previously highlighted, this is a clear sample of what the concepts of experience, differentiation and avant-garde imply when consuming food.

Who was going to tell us that the coolest thing at a Food Fair is Oscar Mayer’s hot dog cart, or that the authentic concentration of a feeding event in the congress or fair format, it takes place in the parking lot, where the food trucks? Well, yes, this already happens.

These innovative mobile kitchens have restrictions to roam freely on the streets of towns or cities, but little by little the event companies and their own associations are finding places, times and dates to gather the fleet first, and then later give way to all of us who want to try something new and combine leisure with gastronomy in a different way, as many say “in a modern way”.

Long live modernity and especially our gastronomy that never ceases to amaze us.