Cupcakes, Cronuts, and the Future of Food Trends
Here's my theory just in case I don't get a chance to say it during the show: I think food has become more like sports. People kind of root for things. Ted Allen and Anthony Bourdain are more like sport stars than people whom you would seek out for actual cooking information. People go to Chelsea Market just because they know the Food Network is somewhere upstairs. And, because of that, there's a lot more pressure on food to be exciting. When you pick up the sports pages you want news, not just the same old same old. So, driven by that pulse and a group of media engines that flow alongside it, we always have new things to cheer for. Yay bacon salt! Go gastropubs! Today on the show: where food trends come from and why they succeed, or fail.
Are you crazy about cupcakes? Sick of kale? Comment below, email Colin@wnpr.org, or tweet @wnprcolin.
- David Sax is a freelance writer and author of Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of the Jewish Delicatessen, and The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue
- Chris Prosperi is a chef and co-owner of Metro Bis restaurant in Simsbury. He's a regular on The Faith Middleton Show on WNPR
- Carrie Carella is the owner of NoRA Cupcake Company
- Suzy Badaracco is a toxicologist, chef, dietician, and the president of Culinary Tides, a food trend forecasting company