Predictions always come with the new year. What will be the latest trends? Who will be the latest stars? What will we eat is so important. What spice will be the spice to use? Or what veggie or meat will be the darling of social media?
That the question that regular contributor Kim Severson posed today in New York Times Food section. There is a lot of uncertainty thanks to the Omnicron variant which is adding to economic uncertainty. There are also social justice concerns along with pressure from a fast changing climate.Yet there are some fun and interesting trends out there.The environment is always on people's and restaurant owner's mind. Cups, plates and bowls along with utensils are going to be edible. That means no waste to wind up in landfills.Another trend that's good for the environment is faux meats. Consumers have literally gobbled up everything from Gardein to Moringstar Farms. Mushrooms which are the another good source of protein are going to be one of the top foods of the new year.There's an interest in psychedelics (!) along with ones that can stand in for scallops. They will also be used in packaging with their fibers filling in for cardboard.Seaweed is also going to be one of the biggest natural trends.It too is good for the environment as it reduces carbon dioxide.
Some of the more fun trends will be a return to those ultra boozy , ultra tasty drinks that defined the Eighties. See an uptick in orders for Long Island Ice Tea, Blue Lagoons and Tequila Sunsets. These will be different from the originals in the sense that there will be more fresh juices and a better sort of alcohol.Another drink that will be popular with be the Vietnamese coffee Robusta. It may be bitter tasting and heavily caffeinated but it's less expensive than Arabica and better to cultivate. Candy from China and Korea will also find its' way into American mouth, thanks to a show like Squid Games. Korea also brings us the fusion word swicy - a combination of sweet and spicy along with swalty - sweet and salty , This marries savory with sweet or spicy with sweet. Indian food is also going to be very popular, especially dishes from such regions as Kashmir and Kerala, along with from Tamil. Food history will make foodies dive into Wikipedia and old cookbooks. Rudeness will be out as patience takes over.. Other trends include high tea, olives , Taiwanese breakfast dishes and the strange potato milk!
The New Year is going to be an interesting one. We'll be exploring and clamoring for Asian foods along with good for us and good for the environment foods. We'll practice kinds as we revive old cocktails and explore new flavor fusions like swalty and swicy. Here's to the future!
Posts
