The 13 Most Overcooked Food Trends of 2013: #13 The Cronut (a.k.a. Doissant)
The world of gastronomy is as subject to the whim and whimsy of the "trend" as any industry, from fashion to music. Some foods are eternal, like pizza, and others come and go from our midst, for better or for worse.
So, we got together all of the food writers we could find and asked them what they thought the most overdone, needs to come out of the oven, stick a fork in them already food trends of 2013 were.
Since 13 is our lucky number (we like to live on the edge), that's exactly how many we came up with. Some we loved, some we hated, some we loved to hate, and others we just couldn't resist loving until we hated ourselves.
Here are thirteen food trends that have become ubiquitous and shed the sheen of novelty -- now they're just dull and sometimes annoying, in spite of an exciting debut.
(To keep things interesting, we've included a few food trends we hope continue into 2014 and beyond. See if you can identify which trends or innovations were welcome additions in 2013.)
Coming in at number 13...
The Cronut Craze
By his own account, Daniel alum Dominique Ansel opened a bakery because he saw gaps in New York's pastry offerings, and he was eager to expand the sweet horizons of his fellow New Yorkers. After capturing a loyal local following with his freshly baked treats, he began thinking about how to elevate the doughnut; two months of experimentation begot the Cronut, which he unleashed upon the city back in May. Twenty-four hours later, the mania began -- and with it came lines so long you'd think the guy was giving out money. If mimicry is the highest form of flattery, Ansel had fervent admirers: Knockoffs proliferated so quickly he was forced to trademark his invention's name; that fans still flock to his tiny shop daily for one of 450 treats is testament to the staying power of the original. Ansel is a pastry genius, and he's humble about his success -- so we'll happily ride his train until it leads us to the next mania-inducing snack, which will almost certainly come out of his tiny kitchen. As for the knockoffs? We'll be happy to see those die. And we wouldn't mind if the food tourists took interest in some of the baking wizard's other projects, thereby dispensing with the insane wait. -- Laura Shunk
You can contact Rebecca Dittmar, Arts & Culture Editor/Food Blog Editor at firstname.lastname@example.org.
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