Food Trends Quotes

“They were all there for the food, the drink, and the ambience, even as everyone devoured plates as disparate as Korean bibimbap and French vichyssoise.
"I'm going over there." Ana pointed to a midnight-blue food truck that was known for having the best bao, steamed Vietnamese buns, in Denver. Which, given the popularity of the southeast Asian cuisine in the city lately, was more of an accomplishment than it might have seemed.
"What about you?" Rachel asked Melody.
"I'm having what you're having. You never steer me wrong."
"Then A Parisian in Denver is the way to go. Come on. I want to say hello to Lilia."
They found their way to the end of the line in front of a food truck painted in red, blue, and white, and Rachel craned her neck to feet a better look at the chalkboard that proclaimed the day's specials. There was French street food like crepes and merguez sausages alongside trendy favorites like duck confit pommes frites.”
― Carla Laureano, The Saturday Night Supper Club

“Flavors are much more intense for people these days, so some of the old recipes don't stand up the way they used to. Think about what people are eating now, all kinds of hot sauces and spicy foods. Intensely spiced global cuisines. Bitter kale instead of buttery spinach, funky goat cheese instead of mild cheddar."
He tilts his head at me, pondering. "So what you are saying is that because people are much more exposed to these things, the original recipes taste different to them?"
"Exactly! Sriracha is as common as ketchup in most houses these days, so people's palates are used to more oomph in their flavors. Think about how it all used to be basic caramel, and now salted caramel is everywhere! When I was a kid it was all about milk chocolate, and now the darker and more intense the better.”
― Stacey Ballis, Wedding Girl

“So what's your favorite food trend?" he asked.
"Oh, don't tell me you're one of those! I hate food trends," replied Gus, albeit pleasantly. "Sunchokes, pomegranate, Meyer lemons, figs, foams- every year something new sweeps the foodies and it's eaten passionately and then practically abandoned. It's irresponsible to the palate."
"I love Meyer lemons," insisted Oliver.
"So do I," agreed Gus. "But I refuse to be a slave to food fashion."
"What's your motto, then?"
"Fresh. It's all about fresh," said Gus, her eyes beginning to sparkle. She bought an artichoke up to eye level. "What could we do with this?"
"Hearts with fresh pasta, cream sauce, and a dash of nutmeg," he said. "Or herbed in a tart with shavings of fontina.”
― Kate Jacobs, Comfort Food