Cans are cool says the owner of the pop-up restaurant ‘Tin can and sustainable ”Fishguru” Bart van Olphen. During the Amsterdam pop-up week he presented his latest cookbook called Canned Fish. In a lot of cities al over the world this way to conserve food is very upcoming.
But not everybody is very enthusiastic about cans, some people call it old fashioned and say that it harms the taste of the products you put in them.
In a “blikjesrestaurant” you can eat food that comes out of cans, and often also is served in cans.
As a gimmick. But also to show that the ‘new’ tin doesn’t give any taste or quality loss. Some people say: ‘better well canned than freshly made and not tasteful’. The can also offers a handy tool in the fight against food waste because you can perfectly portion your food.
The tin can basically is the long playing record of the food industry. The retro-look of many food cans is debit to the popularity. You see them served on thick wooden shelves on the rough wooden restaurant table and that looks very cool. It is also a very transparent way to serve food in. What is in the can, is what it is. Without disguise and guaranteed ‘ fresh ‘, because – in the case of fish – it is canned directly.
I am not so much into this trend, I think the cans look very cute but to me canned food just doesn’t taste as good as fresh food. But I am willing to try the restaurant because maybe they can make a very tasteful meal out of canned products.
Source: Culy.nl
Berberella 