The Top 3 Surprising Food Craze Still Present Today

Food fads are a staple of the restaurant industry. Some fads fade away after people are bewildered about them, such as edible ash, posh toast, and designer foam. Some fads stay past beyond their flavor of the month status, such as Spam, Tang and frozen dinners.

Food experts have even predicted the rise of 3D printed food, insect smoothies, and superfood gourmet. But for now, these are the top three surprising food craze that are still present to this day.

TV Dinners

Now known as frozen dinners or microwaveable dinners, TV dinners were first introduced in the 1960s and invented by Gerald Thomas. These were ideal then because it allowed Americans to enjoy two activities at once – eating their food and watching television shows. In the 1960s, the television was a new commodity so it was understandable that people were glued to them.

But here’s the thing: TV dinners weren’t exactly gourmet food. Think of dreadful airline food today and you get the idea. Fortunately, contemporary frozen dinners aren’t as dreadful although these will still not hold a candle to Boston Market food, for example.

Balsamic Vinegar

In the 1990s and 2000s, many people doused their food with balsamic vinegar. But this wasn’t the extent of it either as there were also balsamic-related products like balsamic reductions and balsamic reductions.

Balsamic vinegar isn’t a modern invention, too. It has been made in Modena since 1046, a product requiring 12 years of aging aside from being protected by laws. Today, you will still see chefs and cooks using balsamic vinegar but not with the same zeal.

Cronuts

Chefs like to experiment with food and their ingredients, especially as innovation is the name of game of the competition. Dominque Ansel, the owner and chef of New York SoHo Bakery, invented the Cronuts, a combo of a doughnut and croissant.

When it was first launched in New York City, each cronut sold for $5 per piece, one of the most expensive pastries in town considering its size. People from all the city and the United States, even from countries like Australia, Singapore, Germany, Brazil, and Kenya, lined up for hours to buy two cronuts (i.e., the limit per person per day).

Ansel has also taken out a trademark for his invention to protect against pirated versions. But that hasn’t stop other chefs to make their own versions of the pastry. But if you’re hankering for a simple yet delicious doughnut, you can always go to Dunkin’ Donuts and satisfy your cravings.

Let’s wait for the next food fads. Who knows? We may even enjoy them!