{"id":1442,"date":"2014-04-13T14:25:26","date_gmt":"2014-04-13T13:25:26","guid":{"rendered":"https:\/\/culturefoodblog.de\/?p=1442"},"modified":"2016-08-10T14:52:44","modified_gmt":"2016-08-10T12:52:44","slug":"kuchentrends-2014","status":"publish","type":"post","link":"https:\/\/culturefoodblog.de\/en\/kuchentrends-2014\/","title":{"rendered":"K\u00fcchentrends: Zur\u00fcck zur Nat\u00fcrlichkeit"},"content":{"rendered":"

Gastbeitrag von Otto Geisel<\/em><\/p>\n

Wenn es momentan einen tats\u00e4chlichen und sogar globalen Trend in der K\u00fcche und der Ern\u00e4hrung gibt, dann wohl den zu (wieder) mehr Nat\u00fcrlichkeit. Das ‚wieder‘ setze ich deshalb in Klammern, denn eine bewusste Nat\u00fcrlichkeit gibt es bisher vielleicht f\u00fcr einige indische Kasten die sich nach Ayurveda – was ja nichts anderes als das Wissen vom Leben bedeutet – ern\u00e4hren, der Rest der Welt hungert entweder oder ern\u00e4hrt sich nicht nat\u00fcrlich, wozu ich \u00fcbrigens auch vegetarisch oder vegan z\u00e4hle.<\/p>\n

Interessanter Weise kommt dieser Trend zur Nat\u00fcrlichkeit – sowie die meisten Kochstars von morgen – aus S\u00fcdamerika, wo ja letztendlich auch ein Gro\u00dfteil unserer Lebensmittel, wie Tomate, Kartoffel und auch der sogenannte Inka-Reis Quinoa herstammt. Die innovativsten europ\u00e4ischen K\u00f6che sind dort l\u00e4ngst vor Ort, nicht nur um sich Anregungen zu holen, sondern (auch) um sich gemeinsam mit den dortigen Kollegen bei Fachkongressen zu engagieren, dass dieser Trend so richtig an Fahrt aufnimmt.\u00a0Viel bewegen u.a. dabei die Koch-Stars Alex Atala und\u00a0 Gast\u00f3n Acurio<\/p>\n

http:\/\/de.wikipedia.org\/wiki\/Gast\u00f3n_Acurio<\/a><\/p>\n

leider einmal wieder ohne einen nennenswerten Beitrag aus Deutschland, was meine These leider erh\u00e4rtet, dass hierzulande weder ein ausreichendes kulinarisches Selbstbewusstsein existiert, noch eine Abkehr vom selbstverliebten Teller-Solo zu erkennen ist. Ziemlich deutlich ist auch, was Eckart Witzigmann hierzu sagt:<\/p>\n

http:\/\/www.rollingpin.de\/artikel\/die-unbequeme-wahrheit-4325-1-345<\/a><\/p>\n

Die \u201eeinfache\u201c und nat\u00fcrliche K\u00fcche bedarf allerdings gro\u00dfer Kenner- und K\u00f6nnerschaft und intelligenter Technik f\u00fcr wirklich schonende Garprozesse.<\/p>\n

– – –<\/p>\n

\"cf_og\"<\/a><\/p>\n

Zur Person: \u00a0Otto Geisel entstammt einer bekannten M\u00fcnchner Gastronomen-Familie. Er ist ausgebildeter Koch, diplomierter Hotelbetriebswirt und vereidigter Weinsachverst\u00e4ndiger. 2006 bis 2009 war Otto Geisel Vorsitzender von Slow Food Deutschland. 2007 wurde er von Gault Millau zum Restaurateur des Jahres gek\u00fcrt. Drei Jahre sp\u00e4ter zog er sich aus dem operativen Gastronomie- und Hotellerie-Gesch\u00e4ft zur\u00fcck. Seitdem wirkt der Gastronomie- und Weinexperte als Berater und Buchautor. Dar\u00fcber hinaus leitet er das von ihm gegr\u00fcndete Institut f\u00fcr Lebensmittelkultur in M\u00fcnchen\u00a0und organisiert den internationalen Eckart-Witzigmann-Preis (\u201eEckart\u201c) f\u00fcr herausragende Kochkunst.\u00a0http:\/\/www.ottogeisel.de<\/a><\/em><\/p>","protected":false},"excerpt":{"rendered":"

Gastbeitrag von Otto Geisel Wenn es momentan einen tats\u00e4chlichen und sogar globalen Trend in der<\/p>","protected":false},"author":1,"featured_media":3626,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[98,91],"tags":[],"class_list":["post-1442","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-wissen","category-buchempfehlung-lesetipp"],"yoast_head":"\nK\u00fcchentrends: Zur\u00fcck zur Nat\u00fcrlichkeit - Culture Food Blog - Familie, Freunde & Food<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/culturefoodblog.de\/en\/kuchentrends-2014\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"K\u00fcchentrends: Zur\u00fcck zur Nat\u00fcrlichkeit - 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