Dining and Restaurants / Eating / Food and Cooking

U.S. FOOD TRENDS: Food porn genesis; false intolerance; foodie exclusivity; hard-wired fast food desire

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

Reported by the Edmonton Journal:
The popularity of cooking shows and superstar chefs, the food-porn phenomenon that so dominates pop culture these days, doesn’t surprise Guy Fieri. “I think that we’ve taken a generational jump. With all the fast food, microwaves, and drive-in eating from the ’60s through the ’80s, food became a second factor in our lives. Families stopped cooking together.” Today, he says, health concerns are just one reason people are looking for ways “to get back to the real basics of food.”

Reported by washingtonpost.com:
As David Kessler wrote in his book “The End of Overeating,” the fast-food industry has stacked the deck by aggressively researching and using combinations of ingredients that they know humans are hard-wired to desire. Not content to control our minds at lunch and dinner, the industry increasingly offers at breakfast time that same fat-salt-sugar combination that makes a Whopper or Big Mac so irresistible. But as Kessler says, “It’s not just the food.” The problem with fast-food breakfast, he says, is “the way it changes our eating behavior. It takes down the boundaries of when and where we eat and how we eat.” People in other cultures (Kessler cites the French) typically eat breakfast at home, at the table, even with their families. “That creates certain boundaries and protects them” from many poor food choices, he says. But fast-food breakfast sandwiches have promoted eating alone on the fly, often in the car, something the French would never do, Kessler says.

Reported by Reuters:
Many people who believe they are lactose intolerant actually have no trouble digesting the sugar, a study has found. Of 353 people referred to a specialist for lactose intolerance, 189 were able to tolerate a lactose solution in the lab similar to drinking a quart of milk.

Reported by theglobeandmail.com:

“A lot of elements of foodie culture are still relatively exclusive, and part of what foodie culture is about is dabbling in all sorts of different ethnic cuisines and food traditions. What makes that a kind of privilege is to have the kind of knowledge to go to all of these kinds of places [whether it’s a fancy restaurant or hole-in-the-wall eatery], so you’re not just familiar with one type of ethnic cuisine, you’re familiar with the whole range of them. And that can end up constituting a kind of cultural capital people use to display their sophistication.”

The Kombucha Report: http://www.teareport.com/
Radio Nibbles: 8:25 a.m. Thursdays, KGNU – 885 FM, 1390 AM http://www.kgnu.org/
Nibbles Dining Column: http://yellowscene.com/2010/04/14/who’s-a-true-foodie/
Boulder food history: http://www.ediblecommunities.com/frontrange/pages/issues/spring09/whatALongTaste.pdf

Complaints, tirades, comments, critiques? lehndorffj@aol.com

Visit: http://www.johnlehndorff.com

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s