Whether it’s being eaten, cooked, grown, prepared, or cultivated, food is today’s hottest topic. Its many facets spur our interest, arouse our passion, and provide us with pure pleasure. Being a foodie means being in-the-know about different cultures, traditions and the good life. Regional cuisines are becoming more dynamic—even well beyond the areas where they originated.
Cooking classes serve as creative meeting points, market halls are becoming weekend travel destinations, and supper clubs are experiencing a growing popularity. Culinary magazines, special interest publications, and blogs are further fueling the current enthusiasm for food.
Against this background, The Delicious takes readers on a mouth-watering visual journey to discover what’s cooking around the world. It compiles developments in today’s new food culture, such as health conscious cafeterias, contemporary fast food, and restaurants with cutting-edge ideas, as well as innovative catering and culinary events both public and private.
From experimental new dishes to modern interpretations of familiar classics, the featured examples will give readers new perspectives and inspire them to broaden their food horizons. The book introduces pioneers, traditionalists, and entrepreneurs who are enriching the culinary world with their concepts. It also focuses on local cultivation and environmentally responsible distribution to support sustainability and ensure the quality of meat and vegetables.
In The Delicious, everything is possible, everything is delectable, and everything promises full enjoyment.