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 11...
You can almost hear the hipsters groan: "I was into sriracha before sriracha was a thing."
But it's true: Sriracha, that spicy stuff we all used to feel mildly smug about having in our stoner-food arsenal (my favorite: Velveeta shells and cheese with sriracha) is now everywhere. There are sriracha-flavored potato chips. There's a sriracha documentary. In Los Angeles and Minneapolis, there are doughnut shops that use sriracha as a topping. When news came down that the factory in California might have to close, people freaked out. Someone is trying to sell a package of sriracha on eBay for $10,000. It's on Subway sandwiches. It's like the hot sauce that ate America.
Sriracha is such a trend that the backlash has already begun: In recent months, bloggers have penned such posts as "Sriracha Sauce Is Massively Overrated," "There is Nothing Cool About Sriracha," and "There's Nothing Punk Rock About Sriracha Anymore." Do we hate this trend or love it? It's hard to get worked up about it either way -- it's hot sauce. Just hot sauce. Chill out. -- Besha Rodell
You can contact Rebecca Dittmar, Arts & Culture Editor/Food Blog Editor at [email protected].