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Whether it’s the ‘food porn’ pics on Instagram or the way food is packaged or marketed, the foodie frenzy shows no sign of stopping.
The ‘Foodie’ culture, which originated from the Boomers generation, has found new glory among millennials, armed with high-powered smartphone cameras, itching to capture what’s on the plate before it disappears.
The term ‘foodie’ was coined in 1980 in a New York Magazine article. New Age Boomers understood and made it acceptable to pay attention to what is eaten, and how it is eaten.
The ‘90s and the ‘00s, saw this term becoming increasingly common, and is applied to anyone with an interest in eating or showcasing food.
Farmer markets have increased exponentially over the last two decades, while food trucks, those ‘exotic/organic/delicious meals on wheels’, had combined revenue of USD 1.2 billion in 2012.
Cooking shows are huge and wide-ranging, while social media accounts of certain food photographers, or foodtographers, have followers in the count of millions. Dedicated food imagery websites are doing well, making food photography rival even the selfie craze.
Full course meals are giving way to ‘grazing’ as the new dining trend. Small portions or platters with a colourful variety are increasingly preferred with major restaurant chains like TGI Fridays and Olive Garden making sure everyone is included in tasting different kinds of food.
... have brought the ‘Foodie’ culture to where it is today, changing the definition of what fine food is. Simple everyday stuff like cheese and crackers were rethought and creatively made into ‘click-worthy’ food.
Millennials, over half of which are certified foodies, took it even further, and ad campaigns made full use of the foodie fad with slogans like ‘Follow Your Craving’ and ‘Obey Your Thirst’.
Foodie culture is synonymous with a youngsters core ‘individualistic’ traits. It gives them a drive and an opportunity to document their lives.
Generation Yum is not extensively hooked to edgy music or exotic drugs but is inclined towards minimalism, veganism, organic farming, and other sustainability programs.
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While we are so busy trying to copy whatever dish we see on TV, we are also slowly ending up losing the pleasure of cooking. Preparing food, especially the fancy one we see displayed on commercials, can be quite exhausting after an eight hours working day. Therefore, we come fast to the conclusion that we should order instead of wasting any minute on cooking ourselves. The real risk of this fast changing industry refers, nevertheless, to the fact that we tend to lose sight of what we should actually eat in order to be healthy. With all these recommendations coming from all sides, there is so little room for clarity on the topic.
Spirituality is a framework for understanding the world. It enables people to make sense of that which, for them, science and religion fail to address: religion because it's outdated and out of touch with scientific progress, science because it's incapable to answer some of life's most crucial questions (of purpose, meaning and value).
The Dalai Lama once joked: "While the West was busy exploring outer space, the East was busy exploring inner space".
Regardless of the veracity of this, it does seem that for contemporary western societies, silence and stillness are an exception, not the rule.
... is a question of psychology as much as nutrition. We have to find a way to want to eat what’s good for us.
We make frequent attempts – more or less half-hearted – to change what we...
All the foods that you regularly eat are ones that you learned to eat. Everyone starts life drinking milk. After that, it’s all up for grabs.
But in today’s food culture, many people seem to have acquired uncannily homogenous tastes: food companies push foods high in sugar, fat and salt, which means we are innately incapable of resisting them but that the more frequently we eat them, especially in childhood, the more they train us to expect all food to taste this way.
... and another 1% are bulimic, with rising numbers of men joining them.
What statistics are not particularly effective at telling us is how many others – whether overweight or underweight – are in a perpetual state of anxiety about what they consume, living in fear of carbs or fat grams and unable to derive straightforward enjoyment from meals.