Podcast Episode 94: Food Trends

• Get the full story with The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with Fondue

• David won a James Beard Award for Save the Deli: In Search of Perfect Pastrami, Crusty Rye, and the Heart of Jewish Delicatessen

• Craig Claiborne of the NY Times was the first to add stars to restaurant reviews

• For more on America's culinary history, read The United States of Arugula: The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution

• Specialty food markets, like Whole Foods, have changed the face of the grocery store

• Culinary Tides applies crime scene investigative techniques to food trend analysis

• Become a food trend watcher and compete against some of the world's foodies

• Heritage grains like China black are Carolina red are making a comeback due to the work of Anson Mills

• Discover food truck pioneer Roy Choi's Kogi tacos and how Chef David Chang reinvented the humble ramen

• Hear how Alice Waters and Michael Pollan made organic food politics more tasty to consumers

Food for Thought

• Q: What food trend was famously emerged in the town of Neuchâtel, Switzerland?

• A: Fondue

Out of the Frying Pan Picks:

• Thoughts on the gourmet burger: it's almost a competition to see who can be the most outrageous

• Greek yogurt: has invaded dairy shelves like the Trojan horse

• Indian food: great untapped ethnic food trend

• Flax seed: don't need to put it in everything

• Red prince apple: Just when you thought you new everything about apples, another branded variety emerges

• Low carb diets: the same thing reinvented over and over

• Pomegranite juice: biggest health snake oil trend since snake oil

• Food trucks: here to stay