Trends in Dining Week 3

A general development or change in a situation or how people behave. It signals a permanent shift in a direction.

A style, activity, or interest that is very popular for a short period of time. It has no influence on the overall direction of things.

A system that uses food as medicine, emphasizing balance and natural remedies.

A concept that emphasizes the connection between what we eat and our well-being. It highlights food's role in maintaining health.

A concept that emphasizes the importance of a balanced lifestyle, warning against overindulgence in food and drink.

A concept that emphasizes the importance of living in moderation, prioritizing needs over wants.

A philosophy that emphasizes simplicity and finding happiness in basic things.

A way to understand food trends by examining different groups of consumers based on their needs, values, and behavior.

The process of identifying emerging trends in the food industry, observing their development, and understanding their potential impact.

The initial stage of a trend where it's exclusive, rare, and found only in specific places.

The stage where a trend gains attention from specialists but is still uncommon and potentially risky for businesses.

A culinary movement that emerged in the 1970s, emphasizing fresh, seasonal ingredients, lighter dishes, and modern techniques.

A set of principles guiding Nouvelle Cuisine, emphasizing fresh ingredients, lighter dishes, and innovative techniques while respecting traditional values.

The stage where a trend becomes widely known and adopted by a large number of people, leading to increased popularity and media attention.

The final stage of a trend where it loses its novelty and becomes overused, potentially leading to a decline in popularity.

The stage where a trend becomes a part of standard culinary practices and techniques, even though it's no longer considered new.

A dietary approach emphasizing minimally processed foods, often perceived as healthier due to their natural qualities.

A dietary style that focuses on foods believed to be consumed by humans in the Paleolithic era, emphasizing whole, unprocessed foods and excluding grains, legumes, and dairy.

A diet that eliminates gluten, a protein found in wheat, rye, and barley, often adopted due to perceived health benefits or to manage certain medical conditions.

A plant-based dietary pattern that excludes all animal products, including meat, poultry, fish, eggs, and dairy.

Foods rich in specific nutrients believed to have health benefits beyond basic nutrition, often marketed as superfoods.

A high-fat, low-carbohydrate dietary approach that aims to induce ketosis, a metabolic state where the body burns fat for energy.

A range of dietary approaches that emphasize digestive health, often including probiotics and prebiotics, and often involves adjustments to dietary fiber intake.

A period when low-fat diets became popular, often replacing animal fats with seed oils, leading to an increase in obesity rates and cardiovascular disease.

A diet excluding meat, poultry, and fish, but may include eggs, dairy, and honey.

A diet including some meat and animal products.

A diet focusing on plant-based foods with limited meat consumption.

A diet prioritizing whole, unprocessed foods, including fruits, vegetables, whole grains, legumes, and nuts.

A food guide serving size for grains, such as bread, pasta, and rice.

A food guide serving size for milk and alternatives, such as milk, yogurt, and cheese.

A food guide serving size for meat and alternatives, such as meat, fish, eggs, and beans.

The global vegan food market is predicted to reach $24.3 billion by 2026.

A movement founded in 1986 by Carlo Petrini in Bra, Italy, that advocates for sustainable food production and consumption practices.

Slow Food's main goal is to preserve local food cultures and traditions, combat fast food culture, and raise awareness about the impact of food choices on the environment.

Slow Food's three interconnected principles: good, clean, and fair. Good refers to food that is high-quality, flavorful, and healthy. Clean refers to food production methods that are environmentally sustainable. Fair refers to fair prices for consumers and fair conditions and pay for producers.

Slow Food's philosophy focuses on the interconnectedness of food, the environment, and social justice.

Slow Food communities worldwide work to promote sustainable food systems, preserve local food traditions, and advocate for just food production.

The Slow Food Foundation for Biodiversity was founded in 2003 to support projects that protect food biodiversity and traditional food practices.

The Ark of Taste is a catalog of small-scale, high-quality food products from around the world, representing diverse cultures and traditions.

A global network of food communities, chefs, academics, and youth committed to building a sustainable food system.

A university dedicated to educating future food professionals.

A movement promoting sourcing ingredients directly from local farms, emphasizing ethical, social, environmental and economic concerns.

A culinary movement that focuses on the use of technology and scientific techniques to create new and innovative dishes.

The scientific study of the chemical and physical transformations that occur during cooking.

The practice of picking produce when it is ripe, resulting in better flavor and nutrient content, perfect for simple preparations.

The challenge of fluctuating seasonal availability that can lead to frequent menu changes.

The increased cost of sourcing ingredients locally.