I came across an article in Huffington Post from this past January talking about food trends in 2012. I travel to plenty of places during a given year and I have to say that I have yet to see many of these come to pass. You may want to check out all 16 of the predicted trends. Here are the ones that caught my attention:
The first food prediction claims that mini gourmet donuts were to be the next “cupcake.” Donuts with flavors such as Crème Brulee and Chai Latte were to take over the gourmet cupcake scene. In my neck of the woods there are plenty of cupcake places; Jilly’s, The Cup, and Sweet Art come to mind. I have yet to come across any Gourmet Donuts places. So, I decided to see if it had hit in any other areas. I did find a spattering; of these, I wouldn’t mind seeing Utah’s Beyond Glaze come to my town. This next place may have good donuts, but its name is rather unfortunate: Gourdough’s. Alas, it seems the gourmet donut has yet to see its heyday. I say recycle this prediction for 2013.
Another trend prediction was Posh Pork Scratchings. I am in no hurry to find out any more. (But if you must, check out this site.)
Edible dirt. Yes, edible dirt. This was predicted by a food blogger named Andre Dang, who says the following, “Using dried, dirt-like infusions of pine needles, douglas fir and eucalyptus to flavor sauces and broths, adding an earthy taste to our dinner.” I am sure Andre Dang is a fine food blogger; in fact one look at his blog woke up my taste buds a bit. Edible dirt, however…..I’m thinking this one should pass by the way-side.
Baguettes to go is apparently a hit in France, soon to hit the UK, have not seen it in the USA. These are 24-hour baguette dispensers, you put some “dough” in the machine and out comes bread. This one, well, I like it. Why not? Though I am thinking a 24-hour Platform Shoe Dispensers may be a much bigger hit (and they should include a frequent buyer program).
Pie-Pops were to follow up Cake-Pops. As a dessert lover, this one should definitely be taken seriously. Recycle this one for 2013 as well.
Molecular Cooking or Molecular Gastronomy is where Science Class meets HomeEc. This is a thing! There are blogs, online communities, restaurants, even at home kits all dedicated to Bunsen burner bakeries and petri dish dining. I have yet to try it, but must say that the food looks like something Chef Spock may cook up.
With that I say, “Dine Well and Prosper!” Share your food thoughts with me on Facebook!
*Thank you to Ghandoora’s Blogspot for the image!
