Eatdrink #63 January/February 2017

10 www.eatdrink.ca
№ 63 | January/February 2017
food writer at large
Our Collective Appetite
17 Culinary Trends in 2017
By BRYAN LAVERY
Trends — the general direction in
which something is developing or
changing —advance in predictable
stages. This is no different in
the culinary world, where we see the
manifestations of our collective appetites.
In no particular order, here are the most
prominent local trends.
1
The big news this year is the everincreasing
popularity of, and passion
for, plant-based cuisine. Vegetarian, vegan
and root-to-stalk
cooking have
gone from hot
food trends to
mainstream
contenders. The
majority of meat
alternatives may
still be soy or
from Plant Matter Kitchen
wheat-based but
chickpeas, corn, legumes and fungi are
replacing animal proteins in restaurants.
Think kidney bean pepperoni, heart of
palm calamari, coconut bacon, smoked
carrot lox, cultured cashew milk cheeses
and vegan doughnuts. At the centre of
several trends — plant-based cuisine,
foraging and umami — all manner of
fungi are building a forceful presence on
the culinary scene.
2
Jackfruit, with its spiky outer shell and
starchy pear-like inner flesh, is also
touted as a go-to meat substitute with a
good source of dietary fibre, an ability to
absorb flavours, and a savoury taste when
cooked. In fact, jackfruit is expected to be
positioned as a top food trend for 2017.
Kale’s former ubiquity was challenged
by cauliflower last year. Expect
seaweed’s new-found popularity to be
the latest contender thanks to its being
high in umami flavour
and health benefits.
Incidentally the
term “veggies” in
Jackfruit
Pinterest “comfort
food” searches soared 336% in the past year.
3
There is a strong argument that the
spiralizer is one of the hottest
kitchen gadgets in the market
right now. Spiralizing —
turning fresh vegetables
into faux noodles
— is expected to
sustain popularity
for a long time,
owing to the
“eat healthy” and
from Bradshaws
vegetarian movements.
4
Last year saw the launch of a
savoury, spicy and sweet flavour
trend which was found in
everything from potato
chips (harissa-hummus)
to ice creams (Thai peanut
butter pretzel). Due to their
success these mash-up
flavour combos are on the
radar again this year.
5
There are a number of
emerging super foods
which include the African fruit baobab
(usually pronounced bow-bab, or bay-obab)
known for its high concentration of
vitamin C, fibre and antioxidants; tropical
fruits cherimoya and soursop whose sweet
flesh and distinctive characteristics
are used to flavour beverages
and ice cream; and kaniwa
(pronounced ka-nyi-wa) a
high-fibre high-protein food
that is being heralded as the
new quinoa.
Baobab fruit