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Italian Studies on Food and Quality of LifeNew Food and Restaurant Trends

Italian Studies on Food and Quality of Life: New Food and Restaurant Trends [In this essay, we highlight some of the most relevant changes in the gastronomic field, related to consumption patterns, food practices, the organization of food services and restaurant management. Food has become a determining factor in the definition of individual identity, and a prime focus of traditional media, social networks, consumer movements and associations. First at all, the chapter analyzes the new role of social media in gastronomy, which changes the purchase procedure. We then intend to present the most significant innovations in the world of food consumption, with particular attention to superfoods, which have had a great diffusion in recent times, fusion food, that relates local and global, novel foods (such as artificial meat and insects), which instead are starting to appear now on the market. In the second part of essay the analysis focuses on the changes in catering, which accelerated sharply with the Covid-19 pandemic. Restaurants are transforming organizational models and customer relationships, while hard kitchens, ghost kitchens and cloud kitchens are born to adapt to the needs of the delivery service.] http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png

Italian Studies on Food and Quality of LifeNew Food and Restaurant Trends

Part of the Social Indicators Research Series Book Series (volume 85)
Editors: Facioni, Carolina; Di Francesco, Gabriele; Corvo, Paolo
Corvo, Paolo; Migliavada, Riccardo; Zocchi, Dauro Mattia
Italian Studies on Food and Quality of Life — May 11, 2022
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Publisher
Springer International Publishing
Copyright
© The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2022
ISBN
978-3-030-97805-1
Pages
39 –55
DOI
10.1007/978-3-030-97806-8_3
Publisher site
See Chapter on Publisher Site

Abstract

[In this essay, we highlight some of the most relevant changes in the gastronomic field, related to consumption patterns, food practices, the organization of food services and restaurant management. Food has become a determining factor in the definition of individual identity, and a prime focus of traditional media, social networks, consumer movements and associations. First at all, the chapter analyzes the new role of social media in gastronomy, which changes the purchase procedure. We then intend to present the most significant innovations in the world of food consumption, with particular attention to superfoods, which have had a great diffusion in recent times, fusion food, that relates local and global, novel foods (such as artificial meat and insects), which instead are starting to appear now on the market. In the second part of essay the analysis focuses on the changes in catering, which accelerated sharply with the Covid-19 pandemic. Restaurants are transforming organizational models and customer relationships, while hard kitchens, ghost kitchens and cloud kitchens are born to adapt to the needs of the delivery service.]

Published: May 11, 2022

Keywords: Food consumption; Superfoods; Novel Foods; Fusion Food; Restaurants

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