Dining and Restaurants / Eating / Food and Cooking / Food trends

2011 FOOD TRENDS: ‘Provenance’ is term du jour; The fall of mince; A beekeeper leaks; coconut water rises

Reported by: http://www.foodanddrinkeurope.com:
Ten trends will dominate the UK food and beverage industries next year, predicts Leatherhead Food Research. It identifies the 10 trends as: Reformulations and stealthy reductions, sustainability, health and wellness, riding out the recession, ever-expanding tastes, provenance, small indulgences, frozen foods, convenience and obesity.

Reported by: http://www.jsonline.com/features/food/111822579.html :
The Art of Charcuterie. By John Kowalski and the Culinary Institute of America. Wiley. $65: An extensive textbook-stylebook that explains everything you never wanted to know about charcuterie, which the introduction describes as “involving the chemical preservation of meats as a means for the total utilization of various meat products.” The rest of us just call it sausages and forcemeats. The book is divided into chapters explaining all aspects of the process, from equipment to condiments. Among the equipment are items that sound like something out of Madame Toussaud’s – “skin buckets,” “teasing needle” – or worse – “vacuum massage tumbler.” (It is actually used to rotate the meat with the aim of bringing salt-soluble proteins to the surface to better absorb seasonings.) As for the recipes, what other modern cookbook can provide you with three recipes for pressed pig’s head, Tete Pressee, Head Cheese and Sulze Head Cheese? Stunning visuals portray the food as works of art. Many chapters also contain graphics that explain the cooking steps.

Reported by: http://www.nutraingredients.com/Industry/The-food-industry-in-2010-A-retrospective:
2010 has been a mixed year for the beverage industry, marked by continued growth in emerging markets and continued struggles in developed markets. Beverage companies have moved enthusiastically into niches offering solid growth opportunities in 2010. For example, in the US, big names have made investments in coconut water, ‘the natural sports drinks’, and, in European markets, US energy drinks have made an entrance.

Reported by: http://adage.com/article?article_id=147734:
Children and parents asked to rank 271 brands across 29 characteristics for market researcher Smarty Pants put Goldfish and Kraft Macaroni & Cheese in the top five. Brands whose rankings fell from last year include Starbucks, Burger King, Wrigley’s Bubble Tape and Mountain Dew.

Reported by: http://www.chicagoreader.com/chicago/mince-pie-the-real-american-pie/Content?oid=1267308:
“I can’t shake the feeling that the abrupt fall of mince signaled some profound but undiagnosed shift in American culture, some seismic rearrangement of who we are—since we are, after all, what we eat.”

Reported by: http://www.fastcompany.com/1709448/interview-with-a-bee-leaker-beekeeper-tom-theobald-discusses-the-epas-bee-toxic-pesticide-co
Tom Theobald’s honey crop this year is the smallest he’s seen in 35 years of beekeeping in Nwot, Colorado. “This is the critical winter for the beekeeping industry. I don’t think we can survive,” he says. “If the beekeeping industry collapses, it jeopardizes a third of American agriculture.” That’s because the giant agriculture industry couldn’t produce nearly as much with native bee pollinators alone; instead, the industry relies on beekeepers, who rent out their bees to pollinate everything from strawberries and blueberries to squash and cucumbers.

Reported by the New York Times in 1902:
“It is utterly insufficient (to eat pie only twice a week), as anyone who knows the secret of our strength as a nation and the foundation of our industrial supremacy must admit. Pie is the American synonym of prosperity, and its varying contents the calendar of the changing seasons. Pie is the food of the heroic. No pie-eating people can ever be permanently vanquished.”

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

John Lehndorff is co-author with Kim Long of the American Salumi Calendar 2011, the first calendar devoted to cured meat artisans in the U.S. Lehndorff is a former caterer, nationally distributed newspaper food columnist and restaurant critic, author of a restaurant guide book, and one of America’s foremost pie experts.

The 2011 American Salumi Calendar: www.americansalumi.com

Kind words about the American Salumi Calendar 2011 from the Denver Post:
Early nomination for the best calendar of 2011: The American Salumi Calendar, masterminded by Front Range foodie (and former Rocky scribe) John Lehndorff. Each month features glam shots of preserved meats and cured sausagesfrom salami to coppa to pancetta. Bonus: An American Salumi Centerfold. Cost: $12.95 plus postage. Stock up for holiday gifts at americansalumi.com

“Here’s a great Holiday gift idea for chefs, farmers, foodies, students and anyone else who wants to learn about and enjoy one of the fastest growing segments of the national culinary scene. This American Salumi Calendar 2011 is co-authored by John Lehndorff, food-writer and former restaurant critic. We have ours…you should get one too! “ – Bobby Stuckey, Frasca Food & Wine, Boulder CO.

“This is a centerfold calendar that we can really get excited about! That is some beautiful salumi – we plan on having some lovely meats and cheeses on our menus. But get the calendar – it will allow you to schedule your at-least-once-a-week visits. Co-authored by food blogger and critic John Lehndorff.” = Row 14 Bistro & Wine Bar, Denver

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