What was popular back then, and what is now? We'll split foods into different categories, and let's find out!
Sandwiches :
Then
What used to be popular was Foccacia
(fo'kattʃa).
A flat oven-baked Italian bread product, topped with herbs. It is seasoned with
olive oil, salt, some herbs, and sometimes with onion, cheese, and meat, or
some vegetables. BLTs were too. BLT stands for Bacon Lettuce and Tomato. The
contents are basically where it got the name. With some sauce like mayonnaise
or tomato, the sandwich is a go!
Now
The first one is Banh Mi, is a
vietnamese term for the bread itself. However, the banh mi being referred to
refers to ones with pork rolls, and some vegetables. The next one is smashed
avocado on sourdough soy linseed bread. We don't suppose there's a name for it
just yet, so it is what it is; smashed avocado on sourdough soy linseed bread.
Finishing Touches :
Then
Back in the days, Parsley was everywhere. Unfortunately, no complaints, since you could put it anywhere. Of course, as long as it's on food.
Now
Kimchi-the one food that you would probably
associate Korea with most. This is a traditional fermented Korean side dish
made of vegetables, and often popular because it is spicy and sour.
Traditionally, you had to keep them fermented underground in jars for months! Could you imagine wanting to eat kimchi now but then you forgot to
ferment some months ago?
Salad :
Then
Caesar Salads! Probably appropriate as long as you
don't stick a knife in it! (Ha, that was a bad joke.)
The caesar salad is a salad made of romaine lettuce
and croutons. On top of it, you can have parmesan cheese, lemon juice, olive
oil, egg(s), Worcestershire sauce, garlic, and black pepper.
Now
Quinoa salads. Quinoa and coriander, with some
pumpkin and lemon juice along with olive oil. Not too complicated to make. In
fact, because we couldn't find a Wikipedia page on these, we had to pull up one
of those websites that offer recipes. Here you go if you're interested!
Condiments :
Then
Sour cream- a dairy product made by fermenting
regular cream with lactic acid bacteria. Although the name implies it being
absolutely, 100%, sour-to-the-core, it is only mildly sour. Trust us-even
Wikipedia says so!
Now
Entrees :
Then
Now
Momofuku style pork buns! We're just absolutely
hungry right now because we're unable to find a Wikipedia and had to browse
through recipes to find the simplest one. It consists of skinless pork belly,
salt, sugar, and kirby cucumbers for the filling. The buns itself, well... If
you're interested, here you go. Also, apparently it's said that
these go well with Sriracha!
Flavoring :
Then
What are sun-dried tomatoes? Well, they are what
they are! Tomatoes that spend a bit too long under the sun and lose most of
their water content. They're usually treated with salt to improve quality, and
left to dry in 4-10 days. Because water makes up for most of the weight in tomatos,
you'd require about 8-14 kilos of tomato for 1 kilo of sun dried tomato.
Balsamic drizzle! Anyone's favourite? They're
basically balsamic vinegar boiled with honey/sugar and a pinch of salt. They're
left to cook until they're thickened.
Now
Truffles! Fun fact about truffles: their name came
from the Latin name tuber, and this means swelling or lump.
Well, probably because of their shape...
Pastry :
Then
Cupcakes, fairy cakes, buns, Patty cakes.. whatever
you wish to call them! They're small cakes to serve one persons, baked in a
small thin paper of aluminium cup. They're often served with icing or other
cake decorations like candy or even fruits.
Now
Created by Chef Dominique Ansel in his bakery in New York City. It is a hybrid between a croissant and doughnut. It was named "one of the best inventions of 2013" by Time Magazine.
Well, trends certainly change! Even of food.
Thoughts?
-by Nadya
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