Food and Cooking

2010 FOOD TRENDS: mammalian lacteal secretions; milking sturgeon; chardonnay soda; the gourmet foodscape

Nibbles is a compendium of food, dining and beverage information from the U.S. and the world edited by John Lehndorff

Reported by

Are you a culinary populist or an elitist? If you’re a foodie, chances are you’re a bit of both.
Food is often considered an equalizer that crosses cultural and class boundaries. Paradoxically, it’s also a source of status and distinction that sets people apart as economic and cultural elites, say University of Toronto sociology professors Josée Johnston and Shyon Baumann. As the authors explain in their new book Foodies: Democracy and Distinction in the Gourmet Foodscape, for which they interviewed 30 people and analyzed hundreds of articles, today’s foodies might find classic French haute cuisine stuffy. They may be willing to try goat testicles and sheep brains. And they’ll happily visit the city’s best hole-in-the-wall eateries, no matter how dumpy the decor. But one thing foodies flat-out refuse to eat is dinner at a mundane, generic chain restaurant.

Reported by USA Today:

For the second time in 10 years, the federation has written to the Food and Drug Administration asking that the term “milk” be reserved for cow’s milk, although it’s OK with also using the word for goat, sheep or water buffalo milk — any of the various “mammalian lacteal secretions.” The federation says the FDA should require that plant-based beverages be labeled something else, noting terms such as “drinks,” “beverages” or even “imitation milk.”

According to

Pinot Noir, Chardonnay and Rosé varieties of Vignette Wine Country Soda, an all-natural soda sweetened with the juice of California varietal wine grapes, are now available in the western United States.

Report by the Wall Street Journal:

Beyond Britain, a luxury food being redefined for the more ethical palate is sustainable caviar from an indoor sturgeon farm in Latvia and not the seas of Russia or Iran. Mottra is for now, the first farm that “milks” its sturgeon of its eggs rather than killing the fish to extract the caviar. Founded in 2002 by aviation engineer and aquarianist, Sergei Trachuk, Mottra produced a half tonne of Osetra and Sterlet caviar last year. The sturgeon are kept in water drawn from artesian wells 150 meters below. The pools are temperature controlled to mimick a Russian winter, letting the eggs develop at a slower rate. The eggs are massaged out of the females when the sturgeon reach maturity at five years old. A typical female sturgeon, which can live 50 years, is then milked every 18 months, producing half a kilogram of eggs.

John Lehndorff is a Boulder, Co.-based food trend researcher, food writer and consultant. He is a former newspaper food editor and restaurant critic, author of a restaurant guide book, and pie expert.

Who’s a foodie?:

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