{"id":91,"date":"2012-04-05T20:18:46","date_gmt":"2012-04-05T20:18:46","guid":{"rendered":"http:\/\/culinaryvisions.org\/trends-new\/?p=91"},"modified":"2019-02-03T16:01:42","modified_gmt":"2019-02-03T16:01:42","slug":"fashion-of-food-trends-insights","status":"publish","type":"post","link":"https:\/\/culinaryvisions.org\/trends\/fashion-of-food-trends-insights\/","title":{"rendered":"Fashion of Food: Trends & Insights"},"content":{"rendered":"

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(Chicago, April 5) Olson Communications attended the annual International Association of Culinary Professionals conference (IACP) last week where food, fashion and media connected at this gathering of culinary professionals in New York City.\u00a0 The discussions were charged with passionate and often disparate beliefs on food, fashion and the emerging role of the chef as cultural curator.<\/p>\n

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The Fashion of Food<\/strong><\/p>\n

At the opening session, a lively panel of keynote speakers moderated by Kim Severson from The New York Times talked about the parallels between food and fashion and implications for the future.<\/p>\n

Marcus Samuelsson, Chef and Owner of Red Rooster in New York\u2019s Harlem neighborhood, was introduced as a cultural curator.\u00a0 He was quick to note that curation is not about exclusivity that offers access to only a few but rather the grand democratization of both the food and fashion industries which are becoming more inclusive because of the immediacy with which information is shared.<\/p>\n

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Bringing the Conversation Home<\/strong><\/p>\n

The United States was discussed as the trendiest place on earth where trends are set and merged with world cultures and cuisines.\u00a0 There was no place to have this conversation better than in New York where world cultures collide and emerge in a great melting pot.\u00a0 Pre-conference tours were quickly sold out this year because of the variety and diversity of experiences that are uniquely available in the city.<\/p>\n

There is always much conversation about food activism at this conference.\u00a0 Talk of Tuscany and Milan was abundant and always interesting.\u00a0 However, noted chefs were talking about the more exciting nature of making a difference in places like Harlem where things can be fixed or exploring a city like Memphis with a culinary culture yet to fully define itself.\u00a0 On the map, but off the beaten path; is where the trends are emerging.<\/p>\n

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The Reconstruction of Authenticity<\/strong><\/p>\n

The fusion of ethnic cuisines worldwide is so much a fact of life it\u2019s barely worth a mention.\u00a0 London and New York were discussed as unique densely populated urban environments that are seeing a return to authenticity.\u00a0 Indian food in London, for example, began as authentic food from home that appealed mostly to immigrants.\u00a0 Evolution and the incorporation of local ingredients and cooking styles made it more appealing to a broader audience.\u00a0 Now, micro-cuisines of India are all the rage coming full circle.\u00a0 A tour with Madhur Jeffries explored all the \u201clittle India\u2019s\u201d of New York.\u00a0 Look for authentic ethnic to emerge in all categories.<\/p>\n

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Eating Local: Fashion or Fad<\/strong><\/p>\n

Much of the discussion during this conference explored the evolution of eating local and where the future of food is going.\u00a0 As consumers become more and more educated on where and how they get their food, the demand for local is becoming more of a way of life.\u00a0 As Dan Baber so eloquently states \u201clocal is forever, and we are going to continue to move toward a more localized food system,\u201d he went on to say, \u201ca delicious future.\u201d<\/p>\n

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Speakeasy Code<\/strong><\/p>\n

Knock four times, dial one, state your reason for being; these are just a few of the quirky secrets for entering the \u201cnonexistent, extremely exclusive\u201d speakeasies around New York City.\u00a0 Known for innovative cocktail creations and secrecy, you are immediately transported to the days of prohibition.\u00a0 Soft conversation and cocktails made with bitters, a myriad of herbs, and fancy infused syrups make the three to five hour wait that much more special.<\/p>\n

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Emerging Food Fashion<\/strong><\/p>\n

Nordic cuisine and the act of foraging stole the spotlight as the emerging trend for 2012; however, at the conference this year there was a lot of buzz around the Eastern Mediterranean.\u00a0 Known much for kabobs, and a very veggie-centric foods.\u00a0 In fact, most cooking that takes place in the home consists mainly of vegetable dishes.\u00a0 Popular vegetables include:\u00a0 tomatoes, potatoes, and onions.\u00a0 However, eggplant is king and most chefs know how to prepare it 50+ ways.<\/p>\n

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The Evolution of Food Photography<\/strong><\/p>\n

Photography in general has come a long way over the years.\u00a0 From film to digital and on-screen retouching, today\u2019s photographers and food stylist have just about everything they need at the swipe of their finger.\u00a0 Styling has gone from indigestible in the 50\u2019s to inedible in the 70\u2019s, and has slowly moved toward focusing on the food at hand.\u00a0 Now, photos are more focused on the food and realness of the product or recipe.\u00a0 Trending now:\u00a0 food as an object, food is moody, and a rustic\/earthy approach gives food origin.<\/p>\n

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The Buzz<\/strong><\/p>\n

This is a conference like no other to catch sound bites from some the food industry\u2019s leading voices.\u00a0 Here is a sampling of the buzz:<\/p>\n