There’s been much talk of late about the future of food journalism, but what of the future of food itself?
Conde Nast Traveler has a few ideas on the subject, which it puts forth in an article entitled “The New Food.” Foraging, heirloom produce, chefs who micro-source their ingredients, and mobile and/or pop-up restaurants all show up in the crystal ball. Olive oil comes under curious assault, poo-pooed by chefs intent on sauteing their food in other fats (i.e. cottonseed oil, lard) instead. That seems a bit of a stretch, but if nothing else, we can take comfort in the fact that since every baker and her mother seems to be making olive oil cake these days, olive oil itself won’t be going anywhere anytime soon.