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What's Cooking in Tomorrow's Kitchen With Today's Innovative Home Appliances

Who is cooking in tomorrow's kitchens, and what are their secret ingredients? Organic, local foods raised and packaged with thought to environmental and social responsibility will get the nod from future chefs.

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Recommended--&gt; : Maytag appliance repair


Sharing the Apron


Poke around in a stranger's kitchen or a couple of minutes and you can develop some fairly accurate assumptions about them. As an illustration, the presence of hi-tech, chef-quality gadgets that collectively make up a kitchen of superior functionality reveals some really interesting clues about the people normally in that kitchen. As fascinating as what's cooking in the kitchens of tomorrow will be who is doing the cooking. Although some studies still conclude the lady of the place is responsible for the bulk of the grocery shopping and food preparation, it turns out usually males who adopt cooking as a hobby are more than likely to pay a premium for high end professional style cooking gadgets. Although the motivation behind this behaviour continues to be studied, some experts believe that because males are used to investing in expensive tools for the workshops of theirs, they're less apt to have' sticker shock' if they buy cookware and cooking gadgets.


So, if there is a lot of professional equipment in a home kitchen, it is likely there's a man making pesto or even challah bread on the weekends. Checking out the tools in the home can provide insight into the generation of its users, too. Besides transforming the home cooking experience into an real, restaurant inspired experience, a burgeoning trend in kitchen gadget design is to make tools easier for folks to use. Hand tools with ergonomic grips and re-thought appliances such as ovens with big windows to better visibility allow individuals with limited mobility and reduced strength to always enjoy cooking well into their twilight years.


Local and global Ingredient Influences


While tools have been adapted to keep up with our needs and cravings for quality, eating trends have been evolving and developing in interesting ways, as well. Among the many, many trends that are flowing and ebbing in the Canadian consumer landscape, among the most interesting (and encouraging) is the maturation of the organic and natural movement in Canada. No longer just for the' granola' set, a peek inside Canadian pantries reveals more folks are choosing foods which are organic as staples. Many grocers now integrate organic food and produce products into their mainstream offering. Related to this success story is the growing consumer consciousness that the foods we eat must be chosen with social and ecological responsibility. From the foie gras ban in Chicago to increased awareness about the folly of eating folklore inspired but environmentally irresponsible delicacies such as shark fin soup, chefs, retailers and consumers are becoming increasingly mindful of just how their food choices greatly influence the well being of other creatures.


Similarly, more emphasis on forgotten breeds of vegetables and meats including Berkshire pork reveals consumers are planning on the source of their foods and are happy to pay a pre- mium for' the real thing' versus getting a bargain for foods raised irresponsibly or perhaps shipped long distances from the source. There is a push to create local economies and connect farmers and urban consumers in an effort to reduce' food miles' or even the distance your food travels. Related to these issues of ethics and food is the growing number of fair trade food items in consumers' pantries. Luxury imported foods like coffee, tea and dark chocolate are many items being successfully marketed at higher prices by retailers who guarantee the people in the developing world who produced these items were compensated fairly.


All Wrapped Up &amp; Now here To Go


Beyond our developing concern about food ethics, Canadians show a ballooning concern about the detrimental effects plastic along with other man made packaging materials have on planet earth. The tiny town of Leaf Rapids, Manitoba has taken the bold move to ban the use of plastic shopping bags to reduce landfill volumes. Further afield but expected to be introduced here, England's Sainsbury grocery chain now offers 500 products wrapped in the latest style cling film wrap that degrades quickly in the composter. On the horizon is packaging made of edible films (similar to what is now used to make breath fresheners and kid's medicine). As soon as perfected, this innovative wrapping system will cut down on waste because people will eat the food wrap, too.


Ingredients for Health which is good


Canadians are embracing food as not merely enjoyable or even needed for energy, but as a prescription for health that is good. The fact is, lots of consumers now choose several foods in an effort to avoid the use of patented medicines. For food marketers, this trend is a major boon. Public relations campaigns and ads now often focus on diminishing the guilt of indulgences by highlighting the beauty-enhancing and anti-aging properties contained in some of the favorite foods of ours. For instance, chocolate makers are leveraging the vanity of ours to sell sweet indulgences. Make-up lines are incorporating food ingredients, including chocolate, which are said to help the skin. Meanwhile, new lines of chocolate bars promise to further improve muscle tone and boost energy. Health food indeed! What all of the trends indicate is that as he our society transforms the kitchen from a secluded work room into a gathering place the place where all types of activities in addition to cooking occur, our food and home appliance choices remain very personal and reflect the attitudes of ours about ourselves and the world around us.



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