Food & Drink Trend Predictions for 2014

Jay Cheshes—who trained as a chef at the Culinary Institute of America—has seen many a food and drink trend come and go over the past 10 years. His palate may have been fine-tuned in New York during his tenure as food critic for both Gourmet and Time Out New York, but he's also got a strong sense of the international scene, having written travel stories for magazines like Saveur, Travel & Leisure, and the New York Times. Below are his predictions for 2014.

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Food and drink trends make their way around the world these days as fast as a bad twerking video, thanks to the increasingly cozy confederacy of globetrotting bartenders and chefs. One year's big-ticket item in Copenhagen may be all the rage in Chicago or Portland the next. In 2014 we can expect more border-crossing as bars and restaurants from Brooklyn to Sydney exchange ever more esoteric ideas and ingredients. Here's what you'll be seeing, sniffing, sipping, and tasting shortly (if you're not there already).

Entomophagy is the new nose-to-tail

It used to be that simply cramming your Instagram feed with tripe, hoof, and snout made you an adventurous eater. Now entomophagy—the enjoyment of edible insects—is the new frontier. Coming soon to a cutting-edge restaurant near you: peppery ants and briny bee larva, like the ones served at Noma in Denmark and DOM in Brazil.

Slide 1: Image courtesy Getty Images. Slide 2: Virtue Ciders. Slide 3: Getty. Slide 5: Elizabeth Pezza via Santa Monica Museum of Art. Slide 7: Getty Images. Slide 8: Getty Images; Shalom-Japan.
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