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2010 FOOD TRENDS: You may be a Foodie if….

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

Reported by John Lehndorff in Yellow Scene Magazine:

I dutifully filled out my Census form, but critical questions were missing: “Are you a practicing foodie? Do you plan vacations around restaurants, smuggle food from other nations and give your knives nicknames?” Foodies may be the fastest growing segment of the populace. Packaged Facts guesstimates that about 14 percent of U.S. adults—31 million people or so—are foodies. That said, I cringe when someone labels me as one. “Foodie” makes my lifelong culinary pre-occupation sound silly. The alternative monikers aren’t much better. “Gourmet” has become meaningless. “Gourmand” and “epicure” are precious, “locavore” and “foodarian” are political, and “eater” and “taster” are generic. “Gastronaut,” “gastronome” or “gastrophile” are gassy and unpleasant.

There’s no blood test to determine whether you are a person of the foodie persuasion, but research reveals some telltale signs. For instance, you may be a foodie if you hesitate when your significant other asks you to choose between an afternoon in bed or artisan butter-poached foie gras with pear preserves atop brioche toast points with a snifter of ice wine.

You may be a foodie if…
… you always know the shortest route to the nearest pho restaurant, pupusa truck, homestead cheesemaker and gin microdistillery.

… you’ve already ticked durian, natto, calf brains, blood sausage, Sechuan buttons, miracle fruit, stinging nettles, lamb fries and black garlic off your food “bucket” list.

 … you won’t buy tires until the old ones are bald, but you don’t hesitate to buy fresh saffron, fennel pollen and Madagascar vanilla.

… you have a map that shows where to glean wild asparagus in the spring, chantarelles in the summer and chokecherries in the fall.

… you can argue the relative merits of the Top 10 restaurants in town because you’ve eaten at each of them five or more times.

… you not only know the difference between pancetta, guanciale, speck, and sopressata, you make it at home. You get extra points if you know the name of the Eastern European equivalent of lardo.

Please pass along your foodie qualifications to: lehndorffj@aol.com

* Listen to Radio Nibbles, John Lehndorff’s weekly food conversation and  commentary program,  at 8:25 a.m. Thursdays on KGNU – 885 FM, 1390 AM, and online at http://www.kgnu.org.

* Visit: www.johnlehndorff.com

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