Last time we warned you of the perils of the humble avocado. It turns out that the kitchen can be a pretty dangerous place all round – and what’s more it’s got very little to do with the knives.
It all started with demographer Bernard Salt…
Here on The Grind we have a bit of a fascination with the future – we’ve already written about the kitchen of the future and the knife of the future, but we haven’t covered the food of the future yet.
Over the past few years we’ve written a lot about innovations in cooking and the kitchen, with all sorts of visions of what kitchens will look like in the future.
It’s that time of year again when journalists and pundits (and us, occasionally) share their predictions about what will be ‘hot’, and occasionally what will be ‘not’ for the forthcoming year.
2016 has whizzed by – if possible – even more rapidly than 2015 did and here we are again in the run into Christmas.
Up until Heston Blumenthal came along, making good food was an art. Now it’s a science.
No matter what field you’re in, if you blink an eye you’ll miss a whole raft of new innovations, and many of those innovations are coming in the form of an app, or include an app component.
Where to start? Judging by the reputation of this particular group of people, this article could either be very long, or very short. The short version would be just one word – “Everything”.
…but were afraid to ask.