FROM BOTTURA TO THE TRASH COOKING: RECYCLING IS A NEW TREND - Foodiestrip.blog
Tuesday, March 31, 2020
FROM BOTTURA TO THE TRASH COOKING: RECYCLING IS A NEW TREND
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FROM BOTTURA TO THE TRASH COOKING: RECYCLING IS A NEW TREND

In an interesting interview of Jimmy Kimmel to Massimo Bottura, the Italian chef talks about the new culinary trend of Trash cooking and his new book “Bread is gold”, where he teaches the importance of recycling

So the road that the Osteria Francescana’s chef decided to take in fine dining is becoming popular as a new trend, and it is good news: in fact, what at the beginning seemed to be a fixation only for certain scenes, now is spreading for emulation. And when we are talking about emulation of positive behaviors, there is no need to be fussy (in every way).

Every kind of rind, coffee grounds, whey, stale bread, animals brain, and offal: after an uncontrolled consumer hedonism, the new frontier (also nice if we are talking about Bottura’s preparation) is the reuse and recycling. In one word, trash cooking.

It comes from the will to stop food waste on a planet that is divided in two parts: one that throws away millions and millions of tonnes of food and the other that is starving. Trash cooking is practiced in two restaurants in Copenhagen, the Bror and the Amass.

The culinary trend, on the contrary, is born in the USA and Bottura gave it a creative and ethic dignity. And maybe also traditional, because as his book reminds us, in the food culture (not only Italian) the first conscious impact of a child with the food is often linked to meals with the family, and the sacred respect of the food was summarized with the sentence: don’t waste the bread.

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, FROM BOTTURA TO THE TRASH COOKING: RECYCLING IS A NEW TREND
My name is Pierluigi Capriotti to be exact. Despite a degree in Architecture I'm a journalist. I write following temporary monomania and others that are chronic such reading, soccer, travels and food. When I write I use many asides – because I have the impression there is always something more to say. Because in those asides I talk about my passions. So that everybody will notice them but with nonchalance. I've never had a high regard for wisdom. And, thanks God, this helped me to leave for the foodiestrip journey with a spiritual-creative mathematician, an IT engineer who plays the Star Wars soundtrack with the coffee stirrers and a businessnerd. One way ticket. No return.