Musings on being innovative in the culinary world
These days, you can’t seem to escape the buzzword ‘innovation’. It is the key to the future, it is crucial for business success, it is indispensible to remain competitive etc etc. Now you hear chefs talk about being innovative. Serving innovative dishes, coming up with innovative experiences. But what does it mean exactly to be innovative?
In the most basic manner, according to the good old Oxford dictionary (now online), to innovate means “to make changes in something established, especially by introducing new methods, ideas, or products”. The core concept of innovation has to do with to renewal or to change, to do things differently, often to do with application—this is not the same as to invent, which is “to create or design something that has not existed before”.
As Amy J. Radin pointed out in her book The Change Maker’s Playbook: How to Seek, Seed and Scale Innovation in Any Company, Heinz introduced the inverted ketchup bottle as a solution to tackled the hassle of getting that last bit of ketchup out of the standard bottles. For that solution, they applied a packaging design that was first invented for shampoo. So yes, innovation could be as simple as taking what another industry is doing and applying it to one’s product or dish, for that matter (remember broths brewed and served in coffee siphons?).
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Denne historien er fra May - June 2019-utgaven av WINE&DINE.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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New Blood
The next-generation is breathing new life into the forgotten art of spice-mixing, peppering the traditional trade with renewed ideas and fresh perspectives.
Sharing Is Caring
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From tales of it being used to ward off the plague in mid-1300s Europe to one of the ingredients in dessert, we have all known, tasted, or at least heard of nutmeg. But not many know of the spice’s role in Singapore’s history.
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Pairing spice-driven cuisines with wine has long been a challenge but with a little imagination, it doesn’t have to be.
Let Land Grow Wild
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The South Asian Misnomer
Incredibly diverse and varied than most know, Indian food is far more intriguing than butter chicken or thosai. Here is a crash course on the extensive cuisine from region to region, recognisable for the seemingly infinite ways of using spices.
Keepers Of The Spice Trade
From its glory days along trade routes to pantry staples all over the world, spices have become so commonplace that we’ve taken them for granted. For these three trailblazers, however, spice is their livelihood and motivation: Langit Collective working with indigenous rural farming communities in Malaysia; IDH’s Sustainable Spice Initiative; and chef Nak’s one-woman mission to share forgotten Khmer cuisine.
Sugar, Spice And Everything Nice
Like food, spices bring vibrancy and variety to alcoholic beverages. Surfacing in unexpected ways on the palate, find everything from cumin to tamarind, cloves to cardamom enriching these drinks.
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For the smorgasbord of dishes found in Indonesian cuisine, it is a little known secret that the modest bumbu, in all its variants, is the bedrock of such flavourful fare.
