dealerscope

  Especially in light of the pandemic, the traditional dining-in model has drastically changed in recent years. More people are cooking at home, but they are cooking in different ways that cater to their specific diets, tastes, budgets and desires. Technology has made that easier. In a talk moderated by  The Spoon ’s Michael Wolf, panelists Robin List of Suvie, Khalid Aboujassoum of Else Labs, Dr. Dochui Choi of Samsung and Kai Schaeffner of Thermomix discussed what’s coming next for food technology. Why is it so hard for kitchen technology to catch on? The microwave was ar g uably the most revolutionary piece of  kitchen  technology  in modern times. The steam oven is of course popular, and air fryers are really catching on, but nothing has completely altered the way we cook in recent years like the microwave did in the past. According to the panelists, cooking — and eating — can be a painfully personal thing, and that’s why it’s difficult for just one applianc...