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).
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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Fusion is the new authenticity
The pan-Asian muddle that once gave fusion food a bad name was eclipsed, long ago, by the anthropological obsession with far-flung authenticity on display at restaurants like Thai trailblazer Pok Pok (pictured above, left). A few chefs, though, are beginning to unveil smart new mash-ups that actually do fusion right, at places like Brooklyn's Shalom-Japan (pictured, right) and the Chinese-Peruvian spot that José Andrés is launching soon in Washinton D.C.
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