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Article

34 Citations

9,428 Views

21 Pages

How Will We Dine? Prospective Shifts in International Haute Cuisine and Innovation beyond Kitchen and Plate

Nele Schwark,
Victor Tiberius and
Manuela Fabro

Foods2020, 9(10), 1369;https://doi.org/10.3390/foods9101369

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26 September 2020

Haute cuisine, the cooking style for fine dining at gourmet restaurants, has changed over the last decades and can be expected to evolve in the upcoming years. To engage in foresight, the purpose of this study is to identify a plausible future trend...

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Article

19 Citations

4,008 Views

12 Pages

Alfalfa, Cabbage, Beet and Fennel Microgreens in Floating Hydroponics—Perspective Nutritious Food?

Sanja Fabek Uher,
Sanja Radman,
Nevena Opačić,
Mia Dujmović,
Božidar Benko,
Denis Lagundžija,
Valent Mijić,
Lucija Prša,
Srđan Babac and
Jana Šic Žlabur

Plants2023, 12(11), 2098;https://doi.org/10.3390/plants12112098

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25 May 2023

Microgreens are young plants of various vegetables, medicinal and aromatic plants, cereals and edible wild plants that were first associated with nouvelle cuisine as decoration in dishes due to their attractive appearance and strong flavor. Recently,...

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