Interesting Article

Read an interesting article about the food trends of the last decade on CBC. Here are some of them:

Allergies: Rising awareness about food allergies and disorders such as celiac disease forced chefs to adapt, says chef John Higgins, head of Toronto's George Brown College culinary school. But, he notes, the great chefs rose to the challenge. "It's mind over matter," he says.

My take on it: It's unbelievable how much restaurants and chefs will accommodate you now. You can ask for nearly anything and they know how to prepare it the way you need it. I think this is a huge step in the right direction. It also makes life so much easier for people with allergies and food intolerances. The variety and ingredient substitutions are almost endless. Awesome!

Portion control: Gone are the days when Sunday brunch equals a large buffet, says Higgins. Nowadays it's more common to find people ordering individual plates, which he adds is much more "normal dining experience."

My take on it: While I like the way they've presented this and I do think that it's good that we're moving away from the buffet mentality, portion control has introduced an entirely new beast, the 100-calorie pack. I loathe the thinking behind the 100-calorie pack. While I can't argue the fact that they are convenient and do present people with a reasonable portion of that particular food, I see them as a stepping stone on the path to healthy eating. A person will not be able to say they are in full control until they no longer need the 100-calorie pack and they can bring home the real deal. Besides, the added packaging is not very green.

Blending sweet and savoury: The mix of flavours took off in kitchens and store-bought goods alike. "Salted caramels and bacon-flavoured chocolates are de rigeur at chocolatiers and coffee houses," says McCauley.

My take on it: Hmmm... what else is there? Chocolate covered bacon, chocolate covered pretzels, peppered strawberries, any more that I'm missing? I love sweet savoury combinations!

Convenience: "We have wanted more and wanted it faster since World War II, when our housewives became Rosie the Riveters," said McCauley. "Convenience is still king." Today it takes the form of prewashed and cut vegetables, frozen desserts promising homemade qualities and coffee drive-thrus.

My take on it: My favourite convenience foods include bagged salads, pre-packaged veggies in steamer bags, fresh design-your-own salads, roast chickens at the deli...

Bubble tea: In the early part of the decade, shops devoted to the Taiwanese drink filled with tapioca pearls began popping up across North America.

My take on it: LOVE LOVE LOVE IT! I love this freaking sweet concoction! Strawberry milky slush with pearls please!



What are some food trends you're loving/hating lately?