Food Fads In The Next Decade

what will be the next spicy rooster sauce? the next pomegranate juice? will snout to tail pig worship prevail in the 10's? how local will the locavores get??? i need to know!

my prediction: someone will start a chain of fresh veggie restaurants based on local/organic/fair trade/shade grown/sustainable/recyclable/compostable/michael pollan principles and it will be wildly successful.

change "successful" to "expensive" and you're OTM.

Sweet Tomatoes is primarily veggie, though not locavore/etc.
http://www.souplantation.com/

weird I am drinking pomegranate lemonade right now.

it was free

i've never heard of souplantation! i predict that they will become wildly successful!

I wish fast food places offered steamed veggies on the side instead of french fries/baked potato. I would love steamed broccoli & carrots beside my hamburger!

https://www.bigtopcupcake.com/

I predict (or hope) that cafeteria-style, communal tables will fuck right off.

I'm hoping the "international street food/fast food, but expensive and in america!" trend will die so i am not forced to eat anymore overpriced arepas or ramen.

i'm hoping more fish & chip trucks will spring up if the new one near me is a success. way more what i feel than tacos when i've been drinking.

Also F&C is good with the minmum of stuff on it: vinegar + salt.

Tacos I am way more picky about the fixins, and that makes it hard to get them on the go.

souplantation is horrible, fucking starchplantation imo

laurel have you tried the truck next to the levee yet? they also offer bangers (decent) & mash (pretty bad) and CORN DOGS and SWEDISH MEATBALLS.

No, I do not know this truck or The Levee.

souplantation more like pooplantation

workin in midtown manhattan i have noticed the ubiquity of certain soup/salad chains that take the deli formula to the "next level". i wonder if any of these places will go national as healthier fast food alternatives. Hale and Hearty Soups' (http://www.haleandhearty.com/) 3 Lentil Chili + Oyster Crackers for $5 at lunch is a satisfying way of allowing myself to continue to pay the rent.

maybe food will not be as popular in the next decade

pending advances in large-scale aquaculture i predict lobster will be the next bacon among brainless fattey food worship

lobster is now and has always been the best thing

as in, double lobster baconburger

genetically modified lobsters with 25lb claws

maybe people will get on a big kick about healtht portion sizes.

lobster is the new bacon

JOLLOF RICE.

stem cell technology will result in cultured meats grown in vats the size of trailer-trucks, this is a no-brainer

will snout to tail pig worship prevail in the 10's

This seems to be the big thing right now, in Chicago at least -- all of a sudden, there's lots of charcuterie plates. The trend's probably not over just yet.

do you ever feel like some people are fronting with this whole OMG I LOVE 25LB GENETICALLY MODIFIED LOBSTER CLAWS shit nowadays

http://www.plutosfreshfood.com/locations.html - loved this when I was in San Francisco. Simple, clean food + cheap

i can't eat lobsters. i feel bad for them :(

you know if you don't kill a lobster it lives for, like, ever.

i can't eat lobsters because they smell TERRIBLE

poor lobsters. they are practically dinosaurs!

dinosaur scavenger bugs :(

we need to try and extinct them

human being meat

specifically from poors

will snout to tail pig worship prevail in the 10's

This has been in fashion for like forever where I'm from. I didn't know it was a fad.

Of course, we killed our own hogs every year. Why would you let any part of it go to waste?

okay, i just thought about it and i would totally eat a cloned dinosaur.

elderberries, okra, quinces surge in popularity

will we continue to stuff small birds with chorizo? let's hope so.

high-cuisine fad of foams, gels, and fancy emulsions will evolve into techniques to produce meals that actually float midair

meanwhile, drinkable meats become popular school lunch products

pretty sure cuts drinks skinless chicken breast smoothies

cloned dinosaur sounds amazing btw. steakasaurus.

Bronto-burgeres.

(French spelling)

freegan restaurants.

big rooms filled with dumpsters! brilliant.

unfresh food

gold dust. more gold dust.

deep fried lamb ribs w/a beluga caviar and siberian tiger blood glaze

Due to environmental squeamishness about ocean fish and the collapse of salmon here, trout is making a big comeback in SF.

the new trend is if theres the hobo symbol of a pie you can go in someones house and pay them to cook for you - therell be websytes that tell u where to go and the best cooks will be the new food celebrities

This is OTM because I was at an art event in which part of the exhibit was a "Go Slow" cafe, in which old people recruited from nursing homes are the staff who make and serve your very very very slow, hand-prepared lunch. I mean like the peppermint teabags, which, by the way, are the only beverage they serve, are actually HAND-SEWN to order while you wait, contemplatively. It's like going to someone's house but even more conceptual. All the food is served in portion sizes inverse to how far it had to travel -- so you get a huge helping of local salad greens and a little curled pyramid of really really good shaved ham from someplace far away.

The elderly people who worked it -- most of whom didn't seem that old to me -- were incredibly sweet and pleasant and good at their jobs. Several times they said how grateful they were that the planners came to their nursing home for volunteers, because this was the best thing they'd done in years, and what a difference it made to have work to do, a place to fill for others.

Despite your caveats about their happiness, I instinctively want to punch said artist in the face. Not in inverse proportion to how far I have to travel to do so.

haha

despite my cynicism abt both slow food and art that sounds like a delightful experience laurel

Oh I didn't have the lunch, I would been stubbing out chain-smoked butts on the wooden table before the second course. No, I was working at the exhibit, selling people tickets to the lunch. It was a beautiful late summer day in a park with some houses around it, sunny, yellow leaves everywhere, and this natural fresh food served by the nicest people...no hurry at all.

Which of course would drive me crazy.

i just got a notice that a local restaurant is doing thanksgiving dinner this year, including a PIE BUFFET:

Old Fashioned Pie Buffet

classic pumpkin pie
sweet potato pie with candied maple pecans (vegan)
spiced pumpkin cheesecake with gingersnap crust
rustic local apple tart (vegan)
texas style pecan & chocolate bourbon tart
lemon custard meringue tart
pear & cranberry tart with cinnamon crumble
banana cream pie
toasted coconut cream pie
organic whip cream or soy vanilla creme

probably not enuff pies tbh.

Requires peach.

peaches aren't in season anymore!

sweet potato pie is so vastly underrated.

no shoofly no cred

u can buy sweet potato pie in most nyc corner fried chicken shops = not underrated

MOST OF AMERICA DOES NOT HAVE A KENNEDY OR KANSAS FRIED CHICKEN

that reminds me... i want jamaican beef patties to be the hip new street food for the non-chicago flyover states and points west

they sell golden krust in phoenix and wisconsin (prob. milwaukee)

http://www.goldenkrustbakery.com/content/index.php?do=retail§=locations

pie for breakfast makes a big comeback in 2013

I am gonna participate by saying I bet yuzu'll bust out in the states before 2020.

egg pie
xpost

i love the sound of that Go Slow art exhibition! (wld eat snack before going, obv.)

Requires peach strawberry/rhubarb.

http://davidszondy.com/future/Living/pill_meal.jpg

there is a lot going on in that illustration.

personally really looking fwd to countertop grow-yr-own meat in a vat

http://www.wired.com/images/slideshow/magazine/1505/FF_gastro_carrot10_f.jpg

The Cyber Egg
Key ingredients: Carrot, coconut milk, cauliflower, agar
Method: Spoon dollops of carrot-cardamom puree mixed with sodium alginate into calcium chloride so their surfaces form a skin. Mix the coconut milk with agar, a powerful thickening agent, and let it harden in a ring- shaped dish.
Marcel’s tip: “I prefer agar to gelatin for this sort of dish because it’s easier to use and can be heated without melting.”

the ponderous cosmonaut. "If." "heel." The illustrations of succulent meats juxtaposed w/ pin-up girls. H.A.L. chillin in the background..

The US dollar and UK pound will continue to decline, and peak oil (so 2005) starts to bite, so off-season air-shipped imports of fresh fruits and vegetables from New Zealand and Chile will become prohibitively expensive for many. We may also see less farmed frozen shrimp and salmon from the far East.

Demographics of newly retired baby boomers and an anemic economic recover will bring a greater interest in suburban home gardening. Many fists will be raised at birds and slugs.

The above two trends will bring a renewed interest in pickles, but foodies will add their twist. Think vodka and citrus infused home cucumbers, and that sort of thing.

Sushi will become more-generally recognized as ecologically unsustainable. Thai food will supplant Japanese as the most favored east Asian cuisine (just as Japanese supplanted San Francisco-chinatown style Chinese in the 90s).

There's been an evolution in the past 15 years for conscious eaters to shift from ovo-lacto vegetarianism to veganism. This will continue. Milk will get a worse reputation than it has. Vegan potlucks will become power networking venues.

The above comments that the Michael Pollan/Mark Bittman viewpoint on minimal, preferably local, whole foods being best, will be tested as a new restaurant brand by Yum brands or one of the other international restaurant conglomerates. Like Boston Market, but with better financing, and Palak Paneer instead of creamed spinach.

Fast food curry in the America, as it is in the UK.

Pizza will continue to be delicious, maintaining its status as the bane of otherwise conscientious dieters the world over.

"if" cosmonaut kind of looks like he is squeezing a zit, esp w/that face he's making.

he also seems to be squashing a bug with his left hand, while simultaneously flashing us the A-OK gesture.

Milk's reputation is undeservedly bad as it stands imo.

there are gonna be less vegans, i predict

i don't care that that's supposed to say "fewer"

i fucking love milk tbh, and dairy products in general. real cream in the coffee, whipped cream on pie, ice cream, cheese. love it. milk needs commercials like those "corn syrup is all natural!" ones tbh.

http://images.cdn.fotopedia.com/flickr-2864140229-image.jpg

can easily go without all the milks except yogurts tbh
the phrase "whole foods" is eliminated, replaced with just "food," and non-whole foods are called "partial foods"

I'm pretty much on board w/ the anti-dairy thing from a nutritional standpoint, but o the miracle of cheese..

tbh i don't eat much ice cream anymore but when i do it's so fucking undeniable.

a guy who has read every research study on milk

keep the proselytizing on the nutrition nazi thread please.

http://weightlosswiththefabulousfatties.files.wordpress.com/2009/06/1-fad-diet.jpg

??cabbage soup??

shorter derelict: there will be more people who are no fun to dine with

Derelict seems really smart.

Julie and Julia apparently caused Mastering the Art of French Cooking to sell more copies than it's ever sold before, so I predict that some restauranteurs will capitalize on that zeitgeist with retro "classic" fatty french foods.

and to think i felt so cool when i made boeuf bourguignon a few years ago.

you were. you were.

I wonder if they'll even do silver platters with dome lids. I could also see this working well with the recession - comforting fatty food and a traditional feeling of luxury. My gut says that in bad times people will want luxury bang for their buck - none of this highbrow/lowbrow nonsense.