On the more or less one-year-later heels of my wildly popular “Food Trends for 2014” post of a year ago — okay, it was Freshly Pressed, which meant I got about 12,000 page views I wouldn’t have normally gotten — I present my thoughts for what may be on the horizon in the coming year for the foodie universe.
Here are some of my predictions:
• Detritus
Where last year I predicted an explosion in foraging, with well-meaning chefs and hipster home cooks appearing hunched over in woods, urban parks and even unsuspecting back yards, this year I imagine a new trend in plating where chefs scatter dirt, leaf duff, twigs and other miscellaneous detritus they discover over the top of their dishes. I did read an article recently about a chef in Tokyo who was actually using dirt in his food. I tried to make it up, folks, but I couldn’t — it had already happened.
Tokyo chef Toshio Tanabe trying to explain why his dirt tasting menu is a good idea
skinny girls & mayonnaise 