Cupcakes to Quiche: How Food Trends Develop and Fizzle | WAMU 88.5 - American University Radio

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Cupcakes to Quiche: How Food Trends Develop and Fizzle

In the 1970s, quiche and fondue were all the rage. Now kale and cupcakes are everywhere. Could grilled cheese and beef jerky be next? We explore the economic and cultural factors that spark food trends and consider reasons why some having staying power, while others fizzle out.

The Tastemakers Project

David Sax's Tastemakers project explores food trends and values across the country. Learn more about the series in the video below.

2014 Food Trends

Cooking Light took a look at what's flying off shelves this year, from savory Greek yogurt to "protein-packed everything."

Our Predictions: 2014 Food Trends

NPR

Jacqueline Woodson On Being A 'Brown Girl' Who Dared To Dream

In her new memoir for young adults, Woodson uses free verse to tell the story of growing up in the 1960s and 1970s. Her work for young readers often touches on themes of race and identity.
NPR

From Coffee To Chicory To Beer, 'Bitter' Flavor Can Be Addictive

If you don't think you like bitter foods, try them again. Jennifer McLagan, the author of Bitter: A Taste Of The World's Most Dangerous Flavor, is on a mission to change hearts and minds.
WAMU 88.5

Most Of D.C. Region's Lawmakers Back Plan To Arm Syrian Rebels

The House has passed a bill that authorizes the arming of moderate rebel groups in Syria — it's a vote that most, though not all, local lawmakers supported.

NPR

3.7 Million Comments Later, Here's Where Net Neutrality Stands

A proposal about how to maintain unfettered access to Internet content drew a bigger public response than any single issue in the Federal Communication Commission's history. What's next?

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