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TRENDS: Fufu’s a foodie word; ‘awful’ raw food diet; cheese still pleases

A compendium of food, dining and beverage trend information from the U.S. and the world

Reported by John Lehndorff in The Bloomsbury Review:

100 Words for Foodies EDITORS OF THE AMERICAN HERITAGE DICTIONARIES Houghton Mifflin Harcourt, $5.95

Whether you define yourself as a “gourmet,” “gourmand,” “gastronaut” or “food snob”  – or simply want to know what they’re talking about on Iron Chef, 100 Words for Foodies is an entertaining appetizer of a book. Confident diners will enjoy this slim volume as an exam or a game to see how many of these culinary words they can define. Some are easy like “aioli” and “edamame,” others very obscure including “fufu” and “sancocho.” For those who are both food and etymology geeks, the editors of the American Heritage Dictionaries provide derivations and pronunciations for dishes like poutine (poo-teen), Quebec’s heart-stopping dish of French fries with gravy and cheese curds. There are even a few recipes in the book including one for Chipotle Chile Stuffed Eggs, probably because one couldn’t be located for “Waterzooi” – a creamy Belgian stew. Readers can turn words like “croque-monsieur,” “gazpacho” and “zabaglione” into a multi-course feast for friends.

Actress Amanda Seyfried talks about her raw food diet in the April issue of Esquire:

“It’s intense and sort of awful. Yesterday for lunch? Spinach. Just spinach. Spinach and some seeds.”

Reported by mediapost.com:

Sales of natural and specialty blended cheeses continue to show healthy growth during the recession, even as their prices have risen substantially, according to a new Packaged Facts report. Natural cheese retail prices jumped by 12.8% between 2007 and 2008 — yet dollar sales were up 13.6% and units were down just 0.3%. Packaged Facts analysts estimate that natural and specialty blended cheeses (the latter are upscale cheeses typically merchandised in the gourmet cheese case) had a combined compound annual growth rate of 6.6% between 2005 and 2009, to reach $14.1 billion. Consumers are buying more cheese at both “value” and premium levels, in part because of the continuing trend to more eating at home. On the premium level, some consumers are spending on high-quality cheeses as a trade-down from eating out, while others view such cheeses as “the ideal splurge.” 

Comments: lehndorffj@aol.com

Visit: www.johnlehndorff.com

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