Food trends

Last updated
Austrian researcher Hanni Rützler speaks about food trends.

Food trends refer to the changes and shifts in consumer preferences, behaviors, and consumption patterns related to food and beverages. These trends can encompass a wide range of factors, including ingredients, flavors, cooking techniques, dining habits, and nutritional considerations. Some such trends prove to be long-lasting. Food trends are often discussed in magazines devoted to cuisine, and around the internet.

Contents

Food trends have a profound impact on the culinary industry, transforming the way restaurants, cafes, and food businesses operate. Culinary experts, including visionary chefs and food entrepreneurs, play a pivotal role in driving and responding to these trends. They bring their creativity to the forefront, pushing boundaries and redefining culinary norms.

The influence of food trends extends beyond the boundaries of individual establishments. Entire food markets are shaped by the demand for specific trends, giving rise to specialty stores that cater to niche preferences. Food festivals and events showcase the latest culinary innovations, acting as platforms for food enthusiasts and professionals to connect and explore exciting flavors together.

Duration

Although certain food trends may be more of a fad (see also Fad diet), some become long-lasting and, at times, a permanent fixture in the culture of food. In an article in Bon Appétit the difference between a food trend versus a fad is discussed. David Saks, author of Tastemakers: Why we're crazy for cupcakes but fed up with fondue , states, "Think about extra virgin olive oil —with the gourmands it hit big in the late '70s, early '80s, and it trickled down to everyone else in the '90s. It became the 'thing.' Now it's not a trend, nobody really talks about it. But it's the default oil. Food trends last a long time and are often good."

Authorities from Bon Appétit [1] and Food & Wine [2] magazines to the top chefs of the world have driven and reported on these trends. For instance, Bon Appetit recently released their top 25 food trends for 2013 in their article "The BA 25: What to eat, drink, and cook in 2013", [3]

Pinterest and Twitter give links to sites listing what to serve this season. Pinterest is designed to display trends and food is one of their biggest categories.

Smaller, blog-style sites have also appeared; examples include Food Trendsetter, [4] Violas Pantry, [5] The Daily Meal, [6] and Spiced, [7] that recruit smaller numbers of readers and provide entertaining, colloquial content to more targeted audiences.

Related Research Articles

<span class="mw-page-title-main">Fusion cuisine</span> Cuisine consisting of a combination of several culinary traditions

Fusion cuisine is a cuisine that combines elements of different culinary traditions that originate from different countries, regions, or cultures. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in many contemporary restaurant cuisines since the 1970s.

<span class="mw-page-title-main">Michael Chiarello</span> American chef (1962–2023)

Michael Dominic Chiarello was an American celebrity chef, restauranteur, and businessperson, who was known for Italian-influenced California cuisine. He hosted the cooking TV shows Easy Entertaining with Michael Chiarello on Food Network, and NapaStyle on Fine Living Network. He was the owner of a tapas restaurant named Coqueta and an Italian restaurant named Bottega and has locations in Napa Valley, California and San Francisco, California. He was a competitor on the fourth season of The Next Iron Chef.

<i>Bon Appétit</i> American food and entertaining magazine

Bon Appétit is a monthly American food and entertaining magazine, that typically contains recipes, entertaining ideas, restaurant recommendations, and wine reviews. Owned by Condé Nast, it is headquartered at the One World Trade Center in Manhattan, New York, and has been in publication since 1956. Bon Appétit has been recognized for increasing its online presence in recent years through the use of social media, publishing recipes on their website, and maintaining a popular YouTube channel.

<span class="mw-page-title-main">Steven Raichlen</span> American culinary writer, chef, tv host, and novelist

Steven Raichlen is an American culinary writer, TV host, and novelist.

<span class="mw-page-title-main">Epicurious</span> American digital brand focused on cuisine

Epicurious is an American digital brand that focuses on food and cooking-related topics. Created by Condé Nast in 1995, it is headquartered at the One World Trade Center in Manhattan, New York City, where it is part of the publisher's Food Innovation Group that also includes Bon Appétit, with significant overlap in staff between the two companies.

<span class="mw-page-title-main">Chinese chicken salad</span> American chicken salad with Chinese inspired ingredients

Chinese chicken salad is a salad including chopped chicken and Chinese culinary ingredients that is common in parts of the United States. Though many variations exist, common features of Chinese chicken salads include lettuce, cabbage, carrots, cucumbers, chicken, deep-fried wonton skins or rice vermicelli and nuts. A basic vinaigrette for the salad includes ingredients like vegetable oil, sesame oil, rice vinegar. Optional seasonings include dry hot mustard, sesame seeds, coriander and raw ginger or pickled ginger. In restaurants, Chinese chicken salad may be more embellished and offered as an American-style entree salad, similar to Caesar, Chef, and Cobb salads.

<span class="mw-page-title-main">Emeril Lagasse</span> American celebrity chef and restaurateur (born 1959)

Emeril John Lagasse III is an American celebrity chef, restaurateur, television personality, cookbook author, and National Best Recipe award winner for his "Turkey and Hot Sausage Chili" recipe in 2003. He is a regional James Beard Award winner, known for his mastery of Creole and Cajun cuisine and his self-developed "New New Orleans" style. He is of Portuguese descent on his mother's side, while being of French heritage through his father.

Monica Bhide is an engineer turned writer based out of Washington, D.C. She has written three cookbooks, The Spice is Right, Everything Indian Cookbook, and Modern Spice. Her first fiction novel, The Devil In Us released in 2014. She released a book of food essays, A Life of Spice, in 2015.

Jim Fiala is a chef who owns two restaurants in the St. Louis, Missouri area. His restaurants are The Crossing in Clayton, Missouri and Acero in Maplewood, Missouri.

Rozanne Gold is an American chef, journalist, cookbook author, and international restaurant consultant. A four-time winner of the James Beard Award, she is a graduate of Tufts University in psychology and education, and holds an MFA in poetry from the New School for Social Research in New York City.

Anthony Eric Myint is an American restaurateur, chef, activist, author and food consultant based in the Mission in San Francisco, California. He is a founder of Mission Chinese Food, "The Perennial", Mission Street Food, Mission Cantina, "Mission Burger", "Lt. Waffle", and "Commonwealth Restaurant". He is a pioneer in the environmental and charitable restaurant movement.

<span class="mw-page-title-main">Danny Bowien</span> American chef

James Daniel Bowien is a chef and restaurateur. He is the founder and owner of Mission Chinese Food in New York City and Brooklyn and co-founder of Mission Chinese Food in San Francisco, California. Bowien is a James Beard Award winner, and the main subject of season six of the food and travel show The Mind of a Chef.

<span class="mw-page-title-main">Michael Solomonov</span> Israeli chef and restaurateur (born 1978)

Michael Solomonov is an Israeli chef known for his restaurants in Center City, Philadelphia. His first restaurant Zahav, founded in 2008, has received national recognition including the James Beard Foundation "Outstanding Restaurant" in 2019. Solomonov was also awarded Best Chef: Mid-Atlantic in 2011, Cookbook of the Year in 2016, and Outstanding Chef in 2017 from the James Beard Foundation. In 2021, The New York Times named his restaurant Laser Wolf as one of "the 50 places in America we're most excited about right now."

<span class="mw-page-title-main">Vedge</span> Vegan restaurant in Philadelphia, Pennsylvania USA

Vedge is a fine-dining vegan restaurant located in the Midtown Village neighborhood of Philadelphia, Pennsylvania, US. In 2018, Food & Wine named them one of the 40 most important restaurants of the previous 40 years.

State Bird Provisions is a San Francisco restaurant founded by chef-owners Stuart Brioza and Nicole Krasinski.

<span class="mw-page-title-main">Claire Saffitz</span> American pastry chef and video host

Claire Saffitz is an American food writer, chef, and YouTube personality. Until mid-2020, she was a contributing editor at Bon Appétit magazine and starred in several series on the Bon Appétit YouTube channel, including Gourmet Makes, in which she created gourmet versions of popular snack foods by reverse engineering them. Since leaving the company, she has published two cookbooks, Dessert Person and What's for Dessert, which both became New York Times Best Sellers. She has continued work as a video host on her own YouTube channel and as a freelance recipe developer, including for New York Times Cooking.

<span class="mw-page-title-main">Carla Lalli Music</span> American chef and YouTube personality

Carla Lalli Music is an American chef, cookbook author, and YouTube personality. She was a food editor at large of Bon Appétit and was known for her appearances in videos produced for the magazine's YouTube channel, most notably as the host of Back-to-Back Chef. Music left the magazine in 2020 in response to allegations that Bon Appétit and Condé Nast Entertainment had engaged in racial discrimination.

Molly Baz is an American cook, recipe developer, and food writer. She was a senior food editor at Bon Appétit magazine and appeared frequently in videos for the magazine's YouTube channel before leaving in 2020. Baz has published two cookbooks, Cook This Book (2021) and More Is More (2023), both of which are New York Times Best Sellers.

The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.

The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.

References

  1. ↑ "Bon Appétit Magazine". Bonappetit.com. 2013-09-03. Retrieved 2013-10-08.
  2. ↑ Iuzzini, Johnny (2013-10-03). "Food & Wine Magazine | Recipes, Menus, Chefs, Wine, Cooking, Holidays, Entertaining". Foodandwine.com. Retrieved 2013-10-08.
  3. ↑ "25 Food Trends for 2013 - Bon Appétit". Bonappetit.com. 2012-12-18. Retrieved 2013-10-08.
  4. ↑ "Food Trends: A Guide to Staying Ahead of Culinary Innovations". Foodtrendsetter.com. 2023-07-06. Retrieved 2023-06-08.
  5. ↑ "Top Chef's Food Trends - Food Trends". Violaspantry.com. Retrieved 2013-10-08.
  6. ↑ "Restaurants, Recipes, Chefs, Food Trends, Entertaining and Travel Guides". The Daily Meal. 2013-02-11. Retrieved 2013-10-08.
  7. ↑ "Baking Trends for 2012 | Spiced". Spicedblog.com. 2012-01-03. Retrieved 2013-10-08.
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.