Tuesday, February 2, 2010
More Trends
When looking at different articles I found this article that consisted of more trends for 2010, but many of them were trends that I have not read about before. Most articles about trends consist of the same ones such as sustainability, organic food, and so forth. In this article it talks about trends like "wine-tails", black garlic, and greening the palate to name a few. People are trying out all sorts of new ideas and hoping they will stick. I am sure many of these will end up being fads, but it will be interesting to see which ones make it as trends. Black garlic is from South Korea and it boosts twice the amount of antioxidants compared to regular garlic. Also, it doesn't cause bad breath. It is being found in more fine dining restaurants than causal restaurants, but alternatives are always something that will spark guest's interest and make them want to try it out. Greening the palate caught my interest because of speaking about going green this week in class. It talks about people being more aware of what they are eating and the carbon footprint it is leaving. This is becoming a big deal and is drawing people's interest. At this point of the year there are so many trends that will be put out there throughout articles, but not all will make it. You never know what people will start following next.
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I think it is very interesting to read all these articles about trends for this new year and of course there are some that are very repetitive like going green and organic and healthy but there are some that really surprise me. Stevia is something that has been slowly working its way on the market for the past 5 years or so and I gotta admit that its a very good product and its great for you. This you can use like sugar the only thing is that it has a slight bitter aftertaste that for me is really not that big of a deal. Its definitely worth trying and cooking with. Sardines are another thing that for many that only have the visual appeal of nasty canned sardines, they could be put off by this trend but for the lucky ones that have had fresh broiled Pacific sardines, its great news. They can be so good for real fish lovers than enjoy an oily full flavored fish with a couple of bones to go with it!
ReplyDeleteI think this year is off to a great start food and beverage-wise because people want better things and better things for the environment. Hopefully with better education to our newest generations we can work on our health and quality of life and the wellness of the environment by following these trends that are being established every single day.
I found several articles about 2010 food trends that began to get too repetative. This article showed trends that I did not know existed, and made it interesting. I do not think all of them will stick as trends, some will fade as fads, but it is still interesting to learn about. Organic fast food is something new to me, yet still goes along with the popular organic trend. I don't know how long sardines will remain popular for, but if chefs can find new ways to make them appealing, more power to them. I think winetails are something that will stick around. People love the idea of new beverages, and people love wine. Why not take your normal glass of wine and turn it into a fascinating cocktail...The one that really caught my eye was the calorie law. Although I think part of cooking and being a chef is the art, and using ingredients that taste good, I also believe todays people are very focused on dieting and eating healthy. If restaurants provide nutritional facts, dieters can eat out and make the best choices for them.
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