2010 Food Trends

[krisrishere]

Any guess as to what 2010 will bring us in the way of food?

[Parrotgal]

What about macarons? I'm in the middle of the country so maybe the coasts are over them, but they're just beginning to appear here. Are macarons the new cupcakes?

[bluemoon4515]

I'm in Birmingham and I've yet to find them at a bakery here, though I keep dreaming. Maybe 2010 will be the year?

I think caramelized white chocolate will have a good year, too.

[bushwickgirl]

Yes, macarons are the new cupcake, look for them to arrive soon.
(and they are now spelled in the French manner, macaron, not the old skool English version, macaroon.) Well, the French invented them...

[Paulustrious]

Actually, the French invented many things.

Including that rumour.

[MGZ]

A trend that is definately coming "on" is all things French. Wine. Cuisine. Food ideology. Ripert's popularity. The rebirth of the bistro in Manhattan. Wine prices that are more accessable than in the past. After the return to comfort foods, the next step will be towards classic French preparations. (Even the political sentiment has changed)

In a couple of years, the trend will be towards simplicity. Three great ingredients instead of "layering flavors."

[Harters]

"In a couple of years, the trend will be towards simplicity. Three great ingredients instead of "layering flavors." "

Very much already with us in the UK. Great ingredients with very little cheffing about with them. Makes for great dining.

[kattyeyes]

I'm hoping we'll move away from comfort foods as things begin to turn around...not just for the sake of our collective waistlines, but because it will be a sign we're heading out of darker times and into the light. Simplicity sounds good to me!

[Beach Chick]

Here's a link from the Daily Beast today on 2010 Food Trends..

www.thedailybeast.com/blogs-and-stori...

[nnancyhelen]

We are witnessing a new trend, where the chefs participate in various competitions and challenges held in the mass media. For all good reason this is compelling the chefs to bring innovation in their cooking. I think the best example that comes to my mind is of Chef Mehta, the runner-up of “Next Iron Chef”, who used flowers as ingredients in his preparation and look how that is catching on as a trend! Some more interesting recipes using weird ingredients like Duck tongue, eel, unlaid eggs etc. shows that a lot of foreign culture influence is going to change the taste and flavors that we will have this year. As a food buff I am looking forward to it!

[Paulustrious]

Within North America, maybe not 2010, but over the next few years ... and add in some worries and wishful thinking.

An increase in pork in frozen, canned and pre-packaged food. The pig is cheapest and most flexible food product (apart from eggs). Why do we not see a general acceptance of pork and noodle soup, KFP, pork stock, etc

Creation of new products due to genetic engineering. Unlike (I suspect) most people here I will embrace these.

More radiation sterilising

Enviro-penalties on plastic wrapping, styrofoam trays etc. Possibly also on distance transported.

Computer / iPhone gizmos to understand health (dis) benefits. Take a picture of a tin of beans and know how it affects you in terms of your diabetes or medication.

Changing of laws to permit smaller shops in areas previously zoned as residential.

More small enterprises catering to specialised areas such as sandwiches, soup.

Protective taxation.

Completely ridiculous fusion TV programs. What colours go best with a Risotto? Gourmet pot luck competitions. There may be a market for socially responsible niche markets. Cooking for the heart, for the over eighties, for diabetes.

More use of YouTube for cooking recipes and demos.

More and more allergies, unless there is a return to food that looks more like a plant or an animal.

[bushwickgirl]

"Changing of laws to permit smaller shops in areas previously zoned as residential."
"More and more allergies, unless there is a return to food that looks more like a plant or an animal."
"More small enterprises catering to specialised areas such as sandwiches, soup."
Already happenin' in NY, we're getting ready for 2010 (and beyond.)

"Enviro-penalties on plastic wrapping, styrofoam trays etc."
On the very near horizon here.

So you're on target.

[RetiredChef]

>>>Changing of laws to permit smaller shops in areas previously zoned as residential.

Unfortunately on the west coast we have seen the exact opposite as zoning laws have gotten more restrictive and have forced several eateries to relocate or close.

On other thread I got into a discussion about how many off-site license a caterer needs to pull for one event in LA County, in NJ according the other poster there are none except you annual licenses. The trend on the west coast is that every city/agency/county/etc wants a piece of the action and to exert as much draconian control over you as possible.

>>>Protective taxation.

What is that??????

>>>Completely ridiculous fusion TV programs. What colours go best with a Risotto?

Fusion needs to die IMHO

[bspear]

According to the National Restaurant Association's report, What's Hot in 2010, a bunch of the top trends are in the sustainability/local category. I'm a big fan of the sustainable seafood movement and will be happy to see it keep going. If anyone's interested, I wrote an article about it: http://sustainableoceanproject.com/20...

[Ridge]

Here is my top 5 list based on what I have been into:

1) I agree with the person who mentioned coconuts. Coconut fat has gotten a bad rap for a while but it turns out it’s good for you. Although high in saturated fat it is also high in MCTs (medium chain triglycerides) which boost your metabolism. I frequently use coconut milk for cooking (made fish curry with it tonight) and it makes everything delicious.
2) Greek Salad
3) Chinese fermented black beans- I am addicted to these. They are great right out of the bag
4) Turmeric- a warm comforting spice that is great for your health
5) Washed rind cheese

[smartie]

maybe the generation that only knew how to eat out will learn to shop and cook!

[huaqiao]

Does every major US city have a Vietnamese Cajun crawfish boil yet?

[DallasDude]

Our wonderful state fair did indeed have deep fried spaghetti ball swimming in a marinara.

[MattInNJ]

"Haute cuisine hot pockets"

you heard it here first people.

[SnackHappy]

We already have people working on it:

http://community.rivercottage.net/use...

[MattInNJ]

organ meats, "localvore" movement picks up even more steam,

[KaimukiMan]

well, after reading the posts i think we are gonna see a continuation of the comfort foods trend, but chefs will be attempting to liven it up...

deep fried tuna casserole
curried macaroni and cheese
garlic infused grilled cheese sandwich with sun dried tomatos
ginger infused cream of tomato soup
deep fried spaghetti stuffed pita pockets
plum sauce lasagna with snow peas and lupchong
chicken noodle soup with rice noodle and free range chicken
battered deep fried meat-loaf with basmatti risotto

[HillJ]

Liven and lighten it up.

[bushwickgirl]

Deep fried spaghetti stuffed pita pockets, I know you're joking but don't even put that into written form. Someone might get a bright idea.

[Paulustrious]

Sadly, I've already cooked four of those. And thank you for the fresh ideas, although a couple of them may present a challenge.

[KaimukiMan]

which four pray tell?

[RetiredChef]

Wow I came up with my list before I read the Epicurious list and some of mine are the exact opposite.

1. Pork will make a resurgence due to price/value. (Not sure why Epicurious said this is on the back burner, pork sales were in serious decline in 08 and 09 and actual pork dishes, not just bacon are hard to find on many menus.)

2. Beans will be the new pasta.

3. Local fresh vegetables will be highlighted.

4, Pot lucks will lose favor and theme style dinners will be the rage. (Potlucks were raging in 08/09 and while people want to be frugal they are also getting pickier. Just bringing random dishes will no longer be tolerated instead themes will become prevalent and dishes will dictated – example: Caribbean theme, bring a soup that they make in the Caribbean)

5. House-made unusual ice creams/sorbets, frozen dessert will be a big hit.

6. Charcuterie will become fashionable.

7. Food as art will be out and simplicity in plating will be in.

8. Noodle and Pho places will continue to grow in epic numbers.

9. BBQ/Southern style cooking will become trendy

10. Unusual vinegars will be highlighted.

Things that should die out (I hope)

1. Foam
2. Cupcakes
3. Fusion (one can only hope)
4. $ 20+ dollar appetizers
5. Kobe burgers

[dinaofdoom]

i agree with the majority of your ideas.
also? i think the pork resurgence will go hand in hand with the embracing of asian and not-first-world cuisine and the noodlesplosion.

[dinaofdoom]

i had to click on your profile to see where you were...
here in NW austin (we refer to it as the "land of the bland") there is a vietnamese cajun crawfish boil place so you KNOW it's not the first... ha

[krisrishere]

Here are 2010 Food Trend picks from Epicurious

http://www.epicurious.com/articlesgui...

[cookingwithdenay]

Top 10 Food Trends
http://cookingwithdenay.com/top-10-fo...

1. “Frugal is Fresh”
Private labels are in and brand names are unnecessary.

2. “Sustainable Living is Here to Stay”
Recessionary issues dictates grow your own, cook from scratch and shop online for the unique.

3. “Indian is the new Chinese”
Indian food boasts culinary influences from Chinese and other Asian regions, Middle East, Mediterranean, and Portuguese. The cuisine is so vast in its culinary spectrum that there is truly something for every discriminating palate.

4. “Comfort cafes, Bistros and Neighborhood Diners and Dives are in while Noodle Bars are out”
Consumers are looking for down home comfort food. Chicken is back to being the new white meat and fresh, simple and flavorful take priority.

5. “Curry is the spice of life for 2010″
Flavor, flavor, flavor is the word for 2010. The vast arrays of curries will sooth the savage beast and stimulate the dainties taste buds.

6. “Braising and Baking is the new sweet and simple”
You know how everything tastes better fried but with all the health warnings, high blood pressure and baby boomers looking for healthy alternatives, slow cooking brings out the savory sweetness of true flavors.

7. “Farmers Markets are the new Starbucks”
Looking for something unique, homemade, fresh and tasty? A stroll down to the local farmers market will direct you down the path of homemade goodness and good old fashioned food from the past.

8. “East Coast Eateries dominates from New York to D.C.”
Great chefs, restaurants, and local eateries are stepping up and providing affordable, fresh, farm raised food for the masses. This is a trend that will be around for a while.

9. “Homemade food is “In”
Forget additives, preservatives, artificial flavors, sweeteners and colors. We are looking for basic ingredients, gluten free, sweetened with honey or dried fruits and stewed in a cast iron Dutch oven.

10. “Rave Review” is the new Top Picks”
It’s the people’s choice, there is no snobby “Food Boss”; it’s all about “we the people.” Don believe what one person says when you can read and reflect on what thousands think online.

[adamshoe]

Food trends for 2010: Dumpster Diving, Coupon Clipping, Chef Boyardee!! adam

[HillJ]

http://www.insanewiches.com/?p=1035

A huge sandwich explosion, especially of this variety from Insanewiches!

[KTinNYC]

There are more Subways franchises in the USA then McDonald's. The sandwich explosion is already here.

[HillJ]

No kidding, KTinNYC I hadn't noticed that! Thank you for enlightening me!
The link was meant to be fun...not a buzz kill.

[KTinNYC]

Didn't even click through the link. Joke, haha...

[RetiredChef]

The Molecular Sandwich - LMAO

[HillJ]

Could you imagine serving it! :)

[RetiredChef]

I am really laughing pretty hard here, just thinking about some of these mad food scientists serving spheres of deconstructed sandwiches.

[foreignmuck]

In London i see the St Johns style spreading. (Fergus henderson's nose to tail eating.)
Grilled ox hearts, tongue, other offal, bones etc etc

WOuld hope that Ramen culture finally hits London as it has in NY and LA.

[mickie44]

In British Columbia, I can easily predict fewer restaurant meals since the tax on them will increase by 7% in July 2010 and it's already 5%. An inspiration to BC home cooks but very sad for restaurant owners and employees.

[bushwickgirl]

Arepas, food truck style, In NYC. Tasty, cheap and carb loading will keep you alive.
I also hear Gin is back.

[onceadaylily]

Arepas and gin . . . that was *my* week.

I don't think Evanston will get any food trucks though, unless more food and less of what is 'green' becomes the trend.

[bushwickgirl]

Daylily, notice the date on my post; I wasn't exactly correct about my arepa-specific prediction, but gourmet food truck proliferaton is at an all time high in NYC.

Gin, well, that never goes out of style.;-}}}

[onceadaylily]

You're right, I didn't see the date until I hit 'reply'. Can I blame the gin?

But kudos to you for predicting two of *my* recent obsessions, even if I'm a part of a small crowd.

[bushwickgirl]

I'd happily, and often do, blame the gin.

[jaykayen]

Food trucks

Southern

Korean-the new Thai

Sustainability

Gin and rum

Tea-I think this one is going to be big.

American artisan charcuterie is going to get bigger, instead of the handful of producers we have now.

[Gigi007]

I already commented on food trucks, which I believe will be a huge movement (at least I hope so!), and I definitely think you're onto something w/ Korean as the new Thai, tea (which has already started to take off), and American artisan charcuterie. I would add artisan cheese-makers to that. I've been seeing (and eating) more and more artisan cheeses in local wine bars.Great stuff!

[Cinnamon]

>I already commented on food trucks, which I believe will be a huge movement<

Yes, that's a trend that's really got wheels!

[pikawicca]

I just can't see Korean as the next big thing. I like it, but the garlic and hot pepper levels are way too intense for the American palate.

[Humbucker]

If Americans can find a way to blandify Thai food, they can certainly find a way to blandify Korean. Also, they'll probably distill the cuisine down to Korean BBQ, which can be tame, spice-wise.

[SnackHappy]

Last year saw the advent of the first Korean food court chain in Quebec. It's run by MTY group which has a quasi-monopoly on food courts here. They have gringofied it a bit, but it's actually pretty good for mall food. They have also recently launched, Lebanese, Vietnamese, Indian and burger chains.

http://kimchi.mtycms.dev.inovestor.co...

[dinaofdoom]

or korean fried chicken, to compliment the whole comfort-food-trend already in place.

[Gigi007]

Actually, Korean food has already taken off in my area (Washington, DC) in a big way. As Humbucker mentioned, certainly it will be Americanized (and I'd say that is already happening), but based on what I've seen and read, people here want and love the real thing. Granted the DC area doesn't represent the whole country, but I'd bet that a lot of large metropolitan areas would be into Korean food too, if they aren't already.

[RetiredChef]

I think Korean is more of regional trend. In SoCal Korean peaked around 2005-2007, where live currently WA and in AZ it peaked about 2006-2008 and has begun a decline.

The National Restaurant Associations What’s Hot in 2010 Chef’s survey seems to express this same sentiment

Korean:

Hot Trend = 37%
Yesterdays News = 42%
Perennial Favorite = 21%

[Beckyleach]

My 17 year old daughter--a Foodie practically from birth--has an uncanny knack for predicting cultural trends. She's currently into ALL things Korean, in a big way. We HAD to stop at G-Mart in North Dallas last month, and cram as many Asian specialties, but especially a giant, reeking <g>tub of kimchi, into our already over-packed car, for the trip back up the road to Iowa. 800 miles of kimchi and two dogs. Yum. @@

[mnosyne]

In Los Angeles, people will stop going to restaurants and markets and only buy food from gourmet food trucks which will jam the streets from morning til night. The trucks will have to take reservations, but no "civilians" will be able to eat between 5:30 and 9:30 on any night.

[Cinnamon]

Well, those and street-closing farmer's market, adding to our clogged-traffic, car-culture reputation! :D

[Sean]

The Slow Food movement continues to spread and will most likely become a national trend in the upcoming years...

[liu]

In the Los Angeles area, we seem to be going the way of the "gourmet" food truck. These movable feasts feature tacos, shave ice, sushi, Korean BBQ, and other items.

They twitter their every move so that we consumers can find them!

[Gigi007]

liu, you're a lucky duck! In Washington DC where I'm located we have only a few food trucks (actually, here they're carts!). Would like to see more and better taco trucks, Korean BBQ, sno-cones, desserts, etc. Would love to have a waffle truck like in NYC too....Here's hoping that 2010 will bring us more gourmet food trucks & carts.

[liu]

Hi, Gigi007! "A few..." is a great start!
We even have trucks that follow trucks. So, one might just have to walk across the same parking lot for a sno-dessert after having something from the Korean BBQ truck.

In many ways, they make a lot of business sense!
For us Hounds, we are loving it!
As we wander the city, we never know which truck we might stumble upon...such fun!

[Gigi007]

Hi Liu! That's so cool that you have trucks that follow other trucks! So do you have a truck that sells Bing-so (or Bing-soo) --forgive the spelling? I would love to have Korean food from one truck followed by dessert from another. DC is making progress with farmers markets, but we have a long way to go on the food truck & cart front!

[liu]

And hi, Gigi007!
Are you referring to Bing Soo, a Korean dessert with shave ice in a bowl, sometimes with paht (red bean paste) and sweetened condensed milk and cut-up fruit? There are many variations on this theme, but they are all delicious! Well, I don't know. Do you think it would be on the Korean truck or the shave ice truck?

I lived in the D.C. area for about 8 years. In its amazing diversity, it is very much like Los Angeles. We, too, have an abundance of farmers markets, and every day there seem to be more! How wonderful that on almost any day we can find a farmers market somewhere nearby.

[Gigi007]

Hi Liu, thanks for your reply. Yes, I was thinking about Bing Soo. I've only tried it once. The version I had was shaved ice with fruit and sweetened condensed milk in a GIANT bowl (enough for several people). I don't recall the red bean paste. It's difficult to find here in DC proper unless you go to the Virginia suburbs.

That's interesting that you lived in DC. And you're right, DC is diverse, but you guys have better tacos (Mexican food in general, I think) and apparently a better developd and more advanced food truck scene going on (as far as I know, we only have carts, not even trucks!).

The farmers markets are great. Nice chatting with you. It's fun learning about what goes on in other cities/parts of the country. :)

[bitsubeats]

bing soo = pat bing soo (:

[DallasDude]

and chandler bing soo ;)

[Cinnamon]

Yeah, definitely a trend out here... there are trucks for more kinds of things, they're more in vogue and they're traveling to new places... like the Westside has started to have WAY more trucks than ever... used to be just taco trucks.

I think this trend is good for those inveterate hunter-gatherers among us.

[krisrishere]

I've heard so many good things about food trucks. Maybe someday they will make their way to Southeastern VA :)

[liu]

The lines can be long, but I think that is very much a part of the food truck scene.
It is also one good way to separate the good ones from the less-than-good ones! If you see a long line, join in!

[RicRios]

Liu,

have you heard that old story about the emperor clothes, guy walking naked among the crowds, &etc?

If asnwer is Yes: have you waited 3 hrs on line for a taco?

If answer to both is Yes, please accept my humble curtsey.

[beekeroc]

I agree krisrishere, also have heard great things about food trucks. Would love to have a few here, hopefully Mexican! All we have in Calgary Canada are hotdog or sausage trucks, actually they are only carts. Maybe some of those great New York ones will realize that they could make good money cause they would be the only truck here!

[dmd_kc]

Someone is going to have to explain the "gourmet" sno-cone to me. Totally insipid and unappealing, regardless of how much time you spend on your syrup. Fadism at its worst.

[Cinnamon]

You throw lime juice, sugar and cachaca into the mix and I'm there.

[Gigi007]

Me too, Cinammon! I like the way you think. Sounds like a caipirinha sno-cone to me. But better substitute vodka for the cachaca and make mine a caipiroska. :)

P.S. I've also made pink-lemonade and vodka popsicles that were awesome too!

[dinaofdoom]

oh, dmd_kc... here in austin we are blessed to have casey's new orleans snowballs to help us with the wicked humidity and searing heat we have more than half the year.

the shaved ice is fine and fluffy and almost tender.
the syrups are secret recipes, some of which are thick and decadent and nuanced.
plus they have some really decadent extras, like condensed milk, cream, and chocolate syrup.

sno-cones remind me of the gritty, kool-aid-esque childhood monstrosities from the ice cream man.
but there is definitely a more adult, delicious version and i hope you get to enjoy one someday, because they can be quiescently refreshing.

[dinaofdoom]

that is also up and coming here in austin, a place where a lot of californians like to migrate.
although, ours are a bit more stationary (for now).

[mrbigshotno.1]

I would certainly like to see the Food Network get back to good cooking shows and get rid of the games & competitions.

[mickie44]

I'll second that one! I hardly ever watch FN anymore although I do like to talk like Gordon Ramsay, yes?

[kattyeyes]

<<although I do like to talk like Gordon Ramsay, yes?>>

Oh, god...I picked up that little habit, too. Though I don't get in anyone's face or yell when I'm saying it. ;)

I second mrbigshotno.1's wish--I'm all set with the competitions. If I never see a cake or sugar show in my life, I'll be all set. I like straight up cooking shows. Thankfully, we just got the Create channel back and they have PLENTY!

[greygarious]

I fondly remember the "Will & Grace" episode with Joan Collins as a haughty and famous interior decorator who was condescending toward Grace. Karen and Grace had a conversation in which they discussed the British trait of phrasing their insults as questions, putting the target of their disdain in the awkward position of being expected to agree with the put-down. Don't know how common it truly is, but upon reflection I realized that I'd often seen it onscreen.

Frank Bruni, departing NY Times food critic, said in an interview with Charlie Rose that the current "up-and-coming" restaurant bandwagon is fried chicken. Not good news for the national health care budget, but it's understandable that in stressful times people want affordable food with comforting connotations. My own guesses follow along the same lines:
LIVER - because it is cheap, as Julie Powell mentioned several times in her blog and resulting book, while also making it sound appealing to people who don't eat it. The excerpt from her upcoming book, "Cleaving", also presents liver as unctuous - with the success of the movie, I imagine this will be a bestseller and if people are pinching pennies, they may not be able to afford muscle meat, but offal, yes.
SOUP - also comforting, and can be anything from low-calorie and a cheap way to use up leftovers, odds, and ends, to a rich concoction of pricey seafood or cheeses.
BENEFIT IN-HOME DINNER PARTIES - as posted on another thread, in some states it is legal to charge for meals prepared and served in your own home as long as the proceeds go to charity. I noticed that in the new Macy's TV ad featuring Emeril, Martha, and other celebrities having a group dinner, the viewer is referred to their website for info on holding dinners to raise money for programs combatting hunger. This is a way to entertain without breaking the family budget, simultaneously making a donation to a good cause.

[Full tummy]

Hahahahahahaha

[Paulustrious]

Don't talk like him. Cook like him. Don't you ever listen to a word I say? If you can't do a simple thing like that then you should __________.

(Fill in the blanks with whatever you think inappropriate.)

[onceadaylily]

P#&! off! Yes? (claps hands, sharply)

[SnackHappy]

I'm beginning to think that, even though the they've been around for a while, bánh mì , and especially heavily bastardized bánh mì, will be everywhere, next year.

[HillJ]

SnackHappy, it's already happening!

[Rick]

I so hope so SnackHappy! There is exactly ONE place in PIttsburgh to get banh mi and they are $5!

[the_MU]

Korean banchan will go mainstream. Gojuchang on everything. Kraut/pickles/kimchi will start mutating like crazy. Home canning and pickling will continue to be huge. Foraging will be hipper than ever.

I find myself craving cooked greens so much I figure everyone else will too.

And what Cinnamon said about the offal.

[ChristinaMason]

<Gojuchang on everything>

Yes! So good. I made a dipping sauce for sweet potato fries with it yesterday.

[the_MU]

Sriracha is so over. Gojuchang mayo will be THE condiment of the next decade. Mark my words.

[RetiredChef]

Korean hit the west coast of the US in the early 2000's it seems to be a fading trend there (except for trucks) while just picking up steam on the east coast - just fyi.

[the_MU]

Not absolutely positive, but it seems to me that everything hits the west coast first (except the idiotic cupcake frenzy). Asian stuff especially because, well, it's closer to Asia.

But a trend hasn't completely crested until it hits NYC, where, if the Times is any indication, Korean is now the super-trendy thing to like. Of course its possible that the Times is, er, behind the times.

Where I live the hyper-local thing has been hip for years. Korean, not so much.

[HillJ]

Coconuts! Real coconut.
powder, oil, flour, paste, products

The coconut is geting its just rewards in a major way!

[Soop]

I thought this was going to be a massive list of food trends!

Let's see... I'll try and predict a few (p) and make some up (m). This is for the UK.
P: More home grown veg
P: Many high quality fish cuts will go through the roof thanks to shortage, and also [more] responsible fishing techniques. I sadly anticipate paying £6-7 for a tuna steak from a store.
P: An increase in consumption of other less recognisable seafood
P: Increase in veganism, and improvement into availability and quality of vegan foods

M: Someone is bound to "discover" or introduce a new obscure national cuisine, like malaysian or something
M: Sausages will increase dramatically in price and quality

T__T Oh man I love cooking!

[krisrishere]

Definitely agree on the use of lesser known seafood. I live by the Chesapeake Bay and right now people are pushing for more use of the native sting ray that swim in these waters - they're calling it Chesapeake Ray. I've had it and it's not that bad.

[Egregious]

Where can I find Chesapeake Ray (actually cownose ray) on the menu in the DC/MD/VA area? http://en.wikipedia.org/wiki/Cownose_ray

[Harters]

From a UK perspective, I'd pretty much agree with Soop and add in a continued growth in the availability of regional produce. My supermarket now regularly stocks tomatoes that travel all of about two kilometres from where they are grown.

As to the fish, I was in the supermarket yesterday and heard someone say that there was very little variety and it was really just all pollocks.

[Paulustrious]

We have Malaysian here in Toronto. Then again, we have everything here except perhaps Maori and Easter Island.

[Cinnamon]

-Dueling theories, more intense than before, on what foods are actually bad for you (and some reprisals of that famous scene from Woody Allen's "Sleeper")

-Artisanal revival (even more) of the not-a-filet parts of meaty animals that more people used to eat long ago, among elites

-More trend toward unprocessed among the health-conscious elites

[krisrishere]

I like that..that's good :)

[SnackHappy]

I don't see anything on the horizon threatening to dethrone the biggest juggernaut food trend of them all: malnutrition.

[shanagain]

How about a return to champagne wishes and caviar dreams?

Because I'm sick to death of recession-friendly anything.

[KayceeK]

I like this idea too! With the Vancouver Winter Olympics, it would be nice to see some Canadian game on menus as a trend. :o)