F
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Food fadscomeandgo—remember lanouvelle
cuisine, theSugarBustersDiet, blackened
redfish, and foam sauces—but culinary
trends seem to surgemoreandmorequickly
thesedays,when the same ingredientsare
availableovernight toevery chef in theworld
and themediaare constantlyvigilant as to
what thenext big thing in foodwill be.
As someonewho formore than 25years
hasbeen traveling theworld toeatwhat’s
newand exciting,my enthusiasmhas only
increasedat a timewhen somany cuisines
are soeasily influencingeachother, so that
you’reas likely tofindanexoticAsian fruit
onaplate inParis as youare foiegras at
dinner inTokyo.
Fromwhat I have seen, here are the top 10
trends in the foodworld right now,most of
them likely to endure or become standards
for diningout in the future.
➤
CULINARY
UPDATE
As a food columnist for
Esquire
magazine and author
of
The Encyclopedia of
American Food&Drink
and
TheDictionaryof ItalianFood
andDrink
,
JOHNMARIANI
has been around the culinary
block.Whobetter todishout
opinions on thecurrent stateof
cuisine for
CelebratedLiving
’s
10th anniversary issue?
FALL 2009
celebratedliving.com
74
10
TRENDS INFOOD
