“While we aren’t all turning vegetarian, we have come to the realisation that meat does not have to be at the centre of the culinary universe.”
Austrian trend researcher and nutritional scientist Hanni Rützler has identified a shift in people’s culinary habits. Tomatoes, lettuce, cabbage et al are riding high in the popularity stakes, for both health and ethical reasons. And although a shift away from eating meat towards chowing down on insects seems a very long way off in our part of the world, people are increasingly turning to meat alternatives and looking for new and clever ways to serve up the fruits of the soil. Other countries’ culinary cultures are a rich seam to be mined for new non-meat-based epicurean experiences.