Every year has its own food fad. This is probably true since the beginnings of homo sapiens. What might it have been by the times of the great pyramids? The word “fad” did not exist, and though the very concept of it may not appear in hieroglyphs, it is almost certain that tastes came and went in waves. This just seems undeniably intertwined with our species.
Ancient Egyptians are believed to be the first to produce genetically modified vegetables. The tomato is a good example. Were there subsequent tomato fads? Picture this scenario: one man his seen enjoying a third helping of tomato wedges dipped in pig lard instead of olive oil and next thing you know everyone in the dining hall is suddenly in love with the dish. The only difference is, they did not have social media back then. Ah, but they were keen observers and lovers of all good things.
Not to say that all fads are good. They appear good, for a time, until the next one comes along or we suddenly realize there was really no good reason to indulge in a gigantic bowl (or a small one for that matter) of bacon-flavored ice cream. That bacon fad came to light in 2010. And here are some of the most notable food fads between 2010 and 2020; some of which endure while others baffle the imagination.
2010 – The year of bacon (ice cream, cookies, chips, coffee, name it), the cronut and ramen burgers (ramen buns, that is).
2011 – Gold leaf infused Stilton, gluten-free takes on the world, as do almond and cashew milk.
2012 – Bison burger and grass-fed cows, “Local” is the word du jour; seaweed is the superfood of the year.
2013 – Juicing, the Paleo diet and more chicken serving variations than the entire population of the United State can ever try before the next decade.
2014 – Homemade ice cream sandwiches between bagels and rice cakes, vegetable chips, aioli.
2015 – The Bento lunch box, flavored salts and cauliflower dough.
2016 – Fairy bread (the adult pop-tart), turmeric; and oatmeal makes a comeback, perhaps even served with turmeric.
2017 – Burger bun improv (tomato slices, avocado slices, doughnuts…), raw cookie dough and not just in ice cream and activated charcoal in everything from smoothies to burger buns, pizza crust and cookies.
2018 – Plant-based protein, a renewed love for brain-food (salmon and eggs) and fermented meats and veggies because they are gut-friendly.
2019 – Impossible sandwiches and burgers (so many levels it’s like a Jenga blocks tower), celery juice and the Keto diet.
Two predictions for 2020, according to various foodie sources – CBD infused everything – hardly a surprise – and anchovies will make a comeback. Now that’s a surprise!
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