The 13 Most Overcooked Food Trends of 2013: #10 Kale
The world of gastronomy is as subject to the whim and whimsy of the "trend" as any industry, from fashion to music. Some foods are eternal, like pizza, and others come and go from our midst, for better or for worse.
So, we got together all of the food writers we could find and asked them what they thought the most overdone, needs to come out of the oven, stick a fork in them already food trends of 2013 were.
Since 13 is our lucky number (we like to live on the edge), that's exactly how many we came up with. Some we loved, some we hated, some we loved to hate, and others we just couldn't resist loving until we hated ourselves.
Here are thirteen food trends that have become ubiquitous and shed the sheen of novelty -- now they're just dull and sometimes annoying, in spite of an exciting debut.
(To keep things interesting, we've included a few food trends we hope continue into 2014 and beyond. See if you can identify which trends or innovations were welcome additions in 2013.)
Coming in at number 10...
We blame the cupcake and pork years of the late aughts for our present bitter green situation -- we wanted a vegetable on our plates, too, after what felt like eons of butter and animal fat. And while we're still for produce, let's all agree to call a moratorium on the kale salad.
Packed with antioxidants as it might be, this joyless pile of greens sports the texture of well-worn shoe leather, and, what's worse, it's usually prepared the same way everywhere, from the reclaimed-wood-bedecked hipster halls to the white-tablecloth-adorned fine-dining temples: That combination of fruit, sharp cheese, nuts, and a light citrus dressing is not as novel as you, dear kale salad-maker, think. And if one more chef tells us that his or her kale salad is exempt because it was the first kale salad in the universe, we're going to squirt lemon vinaigrette right into that smug a-hole's eyeballs. Let it go, our friends. Put your energy into making something new. -- Laura Shunk
You can contact Rebecca Dittmar, Arts & Culture Editor/Food Blog Editor at firstname.lastname@example.org.