{"id":61992,"date":"2019-01-28T15:30:36","date_gmt":"2019-01-28T14:30:36","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=61992"},"modified":"2019-01-28T15:31:42","modified_gmt":"2019-01-28T14:31:42","slug":"horecatrends-tips-for-culinary-videos-worth-watching-week-5-2019","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/horecatrends-tips-for-culinary-videos-worth-watching-week-5-2019\/","title":{"rendered":"Horecatrends | Tips for Culinary videos worth watching \u2013 week 5"},"content":{"rendered":"

YouTube has been a source of inspiration for spotting trends the past few\u00a0 years. Every day, thousands of movies are uploaded with new and interesting content. We too use videos as a source of inspiration to write about sometimes. Our colleague Vera Rauwerda<\/a> made this week selection of \u00a0videos which are cool to watch. Amongst them a video about the reason why vanilla is so expensive, fake food in Japan and what\u2019s the reason why we boil lobster alive?<\/p>\n

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Sampuru | Fake food, a million dollar industry in Japan<\/strong><\/h3>\n

Sampuru, (Fake food) made in Japan is a million dollar industry. Food made from plastic is extremely popular in Japan. Ice cream, beer, hamburgers, fruit or sushi, you name it! And it is all handmade. These imitations are often 10 times more expensive than the food they represent.<\/p>\n

One of the reasons it has become so popular is that after the 2nd World War, many Americans were stationed in Japan but they couldn\u2019t read the Japanese menu cards. The Japanese therefore decided to make their menu\u2019s more visual with the help of plastic food. This gave the Americans a clear picture of the menu.<\/p>\n

Last year I went to Thailand and Vietnam, here too they had a lot of plastic food in order to show tourists what a certain dish looks like. Often this looks very real! Great to learn more about the origin of this art!<\/p>\n

Duration: 5:01<\/p>\n

Channel: Business Insider<\/p>\n

Date: 08-01-2019<\/p>\n

Why do we boil lobster alive?<\/strong><\/h3>\n

Boiling a pig or chicken alive is simply something we don\u2019t do, but why are we boiling lobsters alive then? There are several reasons why. The main reason is that this reduces the chance of a severe food poisoning. In addition, the lobster looks and tastes better when it is boiled alive.<\/p>\n

What I find particularly interesting about the video is that the fact that the rumour around the \u2018awful scream\u2019 when the lobster is cooked alive is not true at all. It is air and steam that escapes from their shells. But it\u2019s still unclear if lobsters can feel pain when they are boiled alive and more research is needed in order to draw a conclusion about this.<\/p>\n

Duration: 3:47<\/p>\n

Channel: Tech Insider<\/p>\n

Date: 07-04-2018<\/p>\n