Every new year brings trends.Fashion, electronics and even animals become the latest must haves during a year. It's no different for foods. Certain dishes and items become the have to eats for all the latest hip foodies.Some have been around for ages. Some are new ideas or inventions.
2013 food trends are the subject of an article in today's New York Times Dining section.Julia Moskin, a Dining regular contributor and a hip foodie writes about what's going to be in our mouths and on our plates.Cuisines that are hot right now are at opposite ends of Europe. Foodies are re embracing Scandinavian, particularly Norse food with a passion that hasn;t been felt since the Sixties. Spanish modernism is hot right now Another trend is long aged meat.This is cured meat that has been drying for eight months.Smoked foods are also making a comeback too, but this time with veggies. You'll see a lot of smoke cauliflower on menus in 2013. Fermentation also comes back as does fried pig ears, popular in Spanish cultures
Sunflowers, usually reserved for festive Spring centerpieces are going to be a huge part of the American palate. Sunflower seeds will be mashed and pureed into pastes,The root of the flower or the choke is making appearances in everything from salads to desserts.Winter veggies such as kale ,radishes, turnips and fennel are also popular, this time though raw to get more out of them. Artesanal soft serve ice creams will be finishing those meals of raw veggies and chokes.There will even be trucks going around hipster neighborhoods selling salted pistachio caramel and guava horchata.
2013 will be like any year, full of fascinating trends. That includes some of the foods mentioned. They;re worth trying . Some may eve be so good they'll stay around until the next hew year
Wednesday, January 2, 2013
Subscribe to:
Posts (Atom)
Posts
