How Culinary Trends Are Created at Digital Light Speed

It seems that, whether it’s bacon or cupcakes, there’s a new culinary trend every other day, passing by in a whirling and seemingly never ending parade of the “hip and the hot”. But often overlooked is the backstory of how, exactly, are these trends created.

To answer that question one has to understand the history of culinary marketing both pre and post digital revolution. Prior to Mark Zuckerberg of Facebook fame and an ever advancing army of reviewing bloggers, the popular food trends were identified by a select group of knowledgeable culinary and lifestyle magazines at the tables of the world’s leading restaurants.  

The creative chefs at these remarkable restaurants were (and still are) masters of their medium.  Their kingdom is the kitchen and their dining rooms the arena of their expression.  Only rarely did the general dining population known their names.

Then came the Internet and television food channels and suddenly, it seemed in the twinkling of an eye, everything changed. As millions of viewers tuned in, show topics became trends. Host chefs became media celebrities, often promoting a variety of supportive products.

The dedicated viewers of these new cooking programs turned their new found interests into Internet search words, all to be tracked internally on the Web by background analytical software.

The accumulated marketing data further focused attention on single products, single dishes, strengthened by the effect of “value added placement” (or v.a.p.) in movies and television shows such as Sex in the City and Mad Men.

Then there were the upscale food trucks that appeared and their location and fame spread via twitters and bloggers as their young chefs in innovative “incubator cities” such as Seattle, Portland, Austin and Oakland tried the new, the daring, that unique untried combination.  

Today’s insightful chef can and does take the best from each of these worlds and maintain equally both tradition and innovation.  Valid professional skills, learned from a trained master, are a must as is a knowledge of and presence on the Web. Today’s successful chef needs to know the resources of the Internet as well as he knows the talents of his staff and tastes of his or her diners.

One can only hope that this balanced blend of past and present will be the best and most lasting of all the ‘trends’ to emerge into the future legacy of the 21st century.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2011

Be a Culinary Star this Christmas with European Holiday Traditions

One of the delightful aspects of American Christmas traditions are the many traditions brought here by the diverse ethnic groups that immigrated to the United States.  Some of the most endearing are the holiday customs brought from Poland and enjoyed by many families in the Chicago area.

For US citizens with a Polish heritage, Christmas Eve, rather than Christmas Day, is the major focus.  Beginning with the “Wigilia” or Evening Vigil, families gather together to await the birth of the Baby Jesus at midnight.

Earlier in the day fresh green branches have been hung over entrance ways and apple decorated wreaths attached to outside doors.

Inside the Christmas tree has been decorated with sparkling lights, gilded nuts, bright red apples, colorful candies, beautiful blown ornaments, traditional stars and handmade paper decorations. How lovely!

Straw has been spread on the dining room table and then covered with a fine white tablecloth and candlesticks carefully placed. An extra place setting is always added to the table to honor the Christmas tradition of welcoming strangers to the feast.

Finally the oldest woman in family places the white Christmas wafer or oplatki  on her most beautiful plate on the table. 

The family’s small children are then directed to go to the window and watch quietly for the first star to appear.  Once they see the first sparkling light, the family’s Star Dinner can begin.

As the family gathers around the table, the candles are quietly lit.  The senior member of the family takes and breaks the oplatek wafer, passing it with a double kiss to the next oldest member of the family. This exchange continues until all the members of the family from oldest to youngest have tasted a small piece.  In this manner all grudges and hurt feelings and forgiven and forgotten.

This charming Christmas tradition extends to family friends as well.  Instead of sending paper Christmas cards, Polish American families often send a small oplatki in an envelope to friends, all with a small corner piece broken off to show goodwill.

The feast that followed the sharing of the oplatki wafer was meatless as traditional Polish Roman Catholics fasted for the first four weeks of Advent which included Christmas Eve.  But nonetheless the meal was a grand affair with 13 courses!

The foods served reflected the four regions of human interaction – mushrooms from the deep forest, grains from golden fields, ripe fruit from the orchards and fresh fish from sea and streams.

The number of courses honored Jesus and his 12 apostles, but today in health-minded America the endless courses has been replaced by a 12 fruit compote dessert.

As the meal comes to a close, family members draw a straw from under the tablecloth. A fresh green piece of straw foretells a coming marriage.  A twisted piece predicts an extended period of waiting prior to romance.  Sadly, a very dry piece indicates a life alone.

At the end of this grand meal, Father Christmas, also known as the Starman, arrived with a chorus of Starboys, all singing Christmas carols and bringing gifts from Starland, but just for good boys and girls.

After endless songs are sung and gifts exchanged, the family heads off to Church for midnight services and more music with friends and neighbors.

Once home again there just might be time for some more cookies before bed and dreams of shining Christmas stars.

Now isn’t that a charming way to celebrate the holidays! Cheers and Merry Christmas to you and yours!  

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2010

In the Know with Culture Cheese Magazine

Scanning the magazine shelves at your local bookstore, you’ve probably marveled at the recent explosion of culinary magazines.  It seems there’s a magazine for every need and ingredient. 

In one way this sudden availability of something on everything is an asset to the creative cook. In another way it can all be overwhelming – which magazine, out of so many, is worth buying?

Given the average price of $6.95 each, four or five of these publications in your shopping cart can quickly equal the cost of a nice bottle of wine.  So which one is the right one?

If you are a cheese lover (and who isn’t), consider taking home a copy of Culture Cheese Magazine. Published quarterly, it offers outstanding articles on the many topics surrounding cheese – cuisine, production, history, sources, wine and beer matches and thoughtful interviews with the leading individuals in the world of cheese.

The just-released winter issue detailed everything from how Henry Ford used cheese at his hosted roadside picnics to help sell his Model-T cars to an in-depth analysis of Australia’s amazing but often overlooked cheeses. Every page is filled with information that helps the reader become a true connoisseur of all things fromage.

Each copy of Culture is a feast for both the mind and the eye with insightful stories and stunningly beautiful full color photographs. With Christmas coming, it makes a great holiday gift - one to be enjoyed (and treasured) all year long...just like fine cheese!

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2010

At Home with the World: Madhur Jaffrey

Madhur Jaffrey is that rare culinary writer who principal’s ingredient is life itself.  Whether you are reading any of her many cookbooks or watching her latest film (yes, she is also an accomplished actress), you can’t help but sense a joyful depth in all she does.

There is purpose and passion to what she shares.  And share she does – from the story of her childhood in India surrounded by a large extended family to her days as a young acting student in London.

It was in cold foggy London that she first longed for the comfort of the foods made by loving aunts and her distant mother.  There was only one problem – Madhur had never been one to see the kitchen as a place of interest.  In short, she couldn’t cook.

After short (and often incomplete) cooking notes began arriving from her mother, Madhur realized that if she wanted authentic Indian cuisine while aboard, she was going to have to learn to cook.

Soon two career paths emerged for Madhur – the stage and the kitchen.  Yet her rich heritage from the ancient cultures of India saw these two interests as part of a single life focus: community shared.

During a recent interview she explained that she sees acting as sharing the passion/the inner meaning of the play with the audience – to draw them in until they discover a warmth of understanding that makes the evening worthwhile.  

She shared that she considers cooking to be no different – it should also enrich community, bring people together in a deeper sense of self.

In her newest cookbook, At Home with Madhur Jaffrey, she carries that spirit forward on every page.  Each recipe is adjusted to comfortably fit in a western kitchen.  Yet each recipe was collected directly from cooks in Indian, Pakistan, Bangladesh and Sri Lanks as they cooked for family and friends.  You can almost smell the spices as you read recipe after recipe.

Each dish is enticing and begs to be shared with others.  Madhur explained that her goal was to free the cook from the tiring tradition of long and difficult hours of ethnic food preparation.  Then there would be time for what truly matters in life – laughter, conversation, fellowship and family.

There is a gentle grace and ease in Madhur’s writing that makes you feel at home within these rich cuisines of Asia.  She is truly a citizen of the world and invites you to be one, too – one bite at a bite.

Just be sure to invite your friends to join you.  No one should dine alone.

Your Culinary World copyright Ana Kinkaid/Peter Schlagel 2010