Answer:
1. Farm-to-Table: The farm-to-table movement has become increasingly popular in recent years and has had a major impact on the way food is served in restaurants. This movement focuses on using locally-sourced, fresh and seasonal ingredients in the preparation of dishes. By serving food that is sourced and grown close to the restaurant, more attention can be given to the quality and flavor of the ingredients. This movement has also pushed restaurants to be more mindful of the environmental impact of their ingredients and has encouraged them to partner with local farms and producers.
2. Molecular Gastronomy: Molecular gastronomy is a relatively new culinary movement that has gained popularity in the past few years. This movement focuses on experimenting with ingredients and cooking techniques in order to create new and interesting textures, flavors, and presentations. This movement has allowed chefs to take a scientific approach to cooking, finding ways to transform and manipulate ingredients in order to create dishes that are visually appealing and unique. By using modern cooking techniques such as sous vide, spherification, and foams, chefs have been able to create dishes that are both visually stunning and delicious.