I had thought about trying to analyse the many lists of food trends for this year, to see if could reach a consensus of what were the really big things making food waves.
Well, turns out Eater (not to mention their big team of writers) got their first, and their list of all lists is most definitely worth a read. But analysing that, I would say from their leg work that these are things that are getting lots of noise so might be worth a taste or two. Unless you’re a hipster, in which case get busy on all of these!
Photo from BBC Good Food
Well, who am I to disagree with Bon Appetit and the James Beard Foundation, but I would have thought this one was beyond a trend now, and is now mainstream, but maybe not. They both say it’s the new kale, which hopefully means kale is over and done with. So, possibly time to start perfecting your cauliflower pizza crust or rice.
It’s a takeover. It’s all about the veg. Apart from where it’s about the return of proper butchers. Or maybe it’s more about balance than ever before. But Bloomberg, James Beard and the Telegraph are all backing veg for an even bigger role this year. Good news for vegetarians, that maybe there might be choices on the menu, which is probably good news for all of us.
Maybe this is the spin off of the rise of vegetables, and that they are just taking over everything. Apparently could be beetroot, carrot or sweet potato amongst others. Waitrose say it’s a thing, and the Telegraph reported it.
Enough with the healthy stuff, this is a trend all about full on, technicolour desserts, overflowing with sprinkles and other sugary stuff. It was a trend from the James Beard Foundation, but pulling on reports from the New York Times, BuzzFeed and the Washington Post, not to mention all over Pinterest. But if it’s a dull night in January, then I say bring on the sprinkles.
I thought that Japanese Peruvian food was going to be the thing, or maybe just because that’s the last course we went on. But according to Bloomberg and Food Network, Filipino food is the next thing. It could be great, as they describe it as the original fusion food, with influences from Chinese, Spanish, Malay and other South Eastern Asian cuisines amongst others. We will all know more about lumpia, longganisa and kinilaw by the end of the year. To be fair, we haven’t even got a Wahaca yet in Nottingham, so it may take some time to experience this locally.
These lists don’t really matter, you can just ignore them as you choose. Or you can have fun exploring some of them. Which to me is what food should really be about.
Now, pass the sprinkles please.