Save
Since the lockdowns started we have been impressed with just how quickly our food-curious readers jumped, head-first, into the kitchen. Sourdoughs, pan pizzas, food waste, preserving, pickling, freezing and testing the new.
We spoke to a psychologist who explained exactly why, at times of stress, we have a need to knead, and countless chefs have helped fill this desire with video recipes, online shows and meal boxes packed with ingredients and recipes.
We all miss restaurants, we know, but at a time when many people are connecting with food on a basic level that hasn’t been seen for years, what is it that we miss about restaurants? About those special spaces we have universally and historically chosen as our gathering points?
This survey hopes to understand more about newly emerging food habits, and offer some inspiration and informative data on whether the lockdowns will change the way we eat, cook and dine out in the future.
