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They say that 2024 is going to be the year of contrasts. Laura Conde details it for us in this report, in which she reviews those trends that we all notice when the year starts and that we forget as the months go by. This time, they say, in terms of food, healthy food will continue to advance and at the same time increasingly sophisticated processing.
They predict a year of vegetables, flowers and herbs, but also quality meats. A year of commitment to local producers but also of consolidation of gourmet products from the other end of the planet. You know, trends come back and they do so with a wide range in which, as usually happens, everything fits and extremes touch.
– Audrey Richards and Margaret Mead. The studies of two anthropologists, Audrey Richards and Margaret Mead, laid the foundations to found the science of food anthropology, which resolves some issues such as the classification of foods or what is food and what is not. In this report Rosa Molinero explains to us who these two women were who contributed so much to food being considered part of our culture.
– The trend of unfiltered oil. Unfiltered oil is a pure trend and its rustic appearance, which is associated with authenticity and naturalness, awakens passions. But is it nutritionally better than filtered oil? Laura Conde asks a series of sector experts who explain their virtues and defects here.
– How are kikos made? In Spain, roasted corn was invented by Churruca in the 1930s. The name he gave to that product, kikos, has ended up becoming generic to designate one of the most popular snacks in the country. We know their origins, where they are most successful or the different names they acquire. But how are they made? Iker Morán explains it to us in this report.
– Hotel Restaurant Javier Montero. On the outskirts of Ribadeo, a stone’s throw from the Asturian border, an old renovated house houses this restaurant and a small charming hotel. It is, as Jorge Guitián explains to us here, an oasis during the tourist season, where Javier Montero and Tita Iglesias take care of the restaurant and manage the accommodation or breakfasts.
– Winter minestrone soup. From Fundació Alícia they propose this recipe that will help us warm up and that concentrates all the nutrients of winter vegetables. It is a very simple minestrone to prepare and to which we can add our personal touch by flavoring it with herbs and spices.