Light up your fondue pot, open a Snapple, put on some sizzling bacon and let's do this. It was almost impossible to go to a dinner party in the '70s and not come face to face with this tasty French dish. Some people credit Julia Child for her sudden and widespread recognition, while others point to the 1975 edition of The Joy of Cooking, where quiche recipes featured prominently. This Swiss dish caused a sensation for the first time in the US.
UU. At the 1964 World's Fair in New York. Visitors went to the event's Alpine restaurant for the opportunity to cut pieces of bread with extra-long forks and then immerse them in vats of melted cheese, wine and condiments. Fondue (and fondue parties) gained momentum over the next decade, and while the above-mentioned cheese fondue has been eaten in Switzerland since the 18th century, chocolate fondue is a purely American invention.
This restaurant staple only dates back to 1952, when chef Peng Chang-kuei, a native of the Chinese province of Hunan who had fled to Taiwan during the Chinese Civil War, created it for an American admiral after serving him everything that was on his regular menu. The name was pure idea on the fly. Peng came up with General Tso's chicken only when the admiral asked him what the dish was called, but he stayed. In 1972, when The Rolling Stones were doing a massive tour to promote Exile on Main Street, they stopped at the Trident bar in Sausalito, California, where Mick Jagger tried his first Tequila Sunrise, an ombré mix of orange juice, tequila and grenadine designed by waiter Bobby Lozoff.
The band liked the drink so much that Keith Richards dubbed the Sunrise tour with cocaine and tequila in his autobiography, Life, the following months. A year later, the Eagles immortalized the cocktail with the song Tequila Sunrise, and soon the three-ingredient drink (four if you garnish it with a cherry) was available in almost every bar in the United States. At the turn of the century, with more families living in the suburbs, the popularity of casual dining continued. Drive-in theaters and burger joints were thriving thanks to teenage diners and a renewed love for American driving culture.
But as the decade progressed, interest in new gastronomic experiences, luxury and exotic cuisines began to take shape. This trend includes foods that may be nostalgic for some people who grew up in other cultures, but that are new to consumers in the U.S. Instacart looked at the entire delicious food subgenre that drove multiple culinary trends and was closely correlated with consumer buying behaviors over the past year. In addition to seasonality being a key factor, food trends that are timely for other cultural reasons are highly influential.
Finally, he predicts that recipes and gastronomic trends that are based on seasonality and cultural moments will have a greater boost. Solomon Choi, founder of the self-service frozen yogurt chain 16 Handles and founder of the investment and consulting firm Jabba Brands, also cited the growing Asian influence on food as a trend for next year. Nearly all members of Generation X are familiar with the Food Pyramid, a graphic produced by the government designed to show the type and proportions of foods that Americans should eat to stay healthy. Chains such as Panera Bread, Shake Shack and Chipotle have helped introduce the so-called fast and informal restaurant concept, which is based on freshly prepared food with quality ingredients that cost only nominally more than fast food in terms of money and time.
By making international cuisine more accessible to American culture, international gastronomic trends can show us how diverse cultures come together and influence each other. Although drive-in theaters disappeared, fast food chains are still spreading across the country and restaurants were more dependent on pre-cooked foods. Dominique Crenn, a woman with three Michelin stars, has fully joined this sustainable movement and has partnered with the food brand UPSIDE Foods to introduce lab-grown chicken to the menu of her high-end restaurant. International food trends for the new year include consumers taking a more proactive approach to nourishing their minds, bodies and spirits in ways that are more sustainable for the planet.
It also includes news from the Winter Fancy Food Show and “Sin City Specialties”, profiles of some new dining destinations in the program's host city, Las Vegas. Not only are these changes affecting American agriculture, but more and more cultures are implementing better sustainable food processing practices in their kitchen to reduce the adverse impact of the global food supply chain on the environment. From viral recipes that took off on TikTok to changes in consumer habits in the face of rising food costs, this year there was a whirlwind of culinary trends. .
