5 Formerly Trendy Foods (Slideshow)
Greek yogurt. Kale. Gluten-free bread. Cake pops. Pomegranate. Quinoa. Chances are, you didn’t know what at least one of these things were ten years ago. But today? Well, they’re everywhere! Much like fashion, food trends come and go. Some of them stick around for the long haul, and some of them are thrown by the wayside. Click through to check out some of the food trends of the past few decades, and share your favorites/least favorites in the comments.
1. Pasta Salad.
Though it was long a staple at delis and barbecues across the United States, pasta salad exploded in the 1980s. But it wasn’t just any regular pasta salad – new pasta shapes, new veggies, new cheeses, and new flavors all took over this once humble dish.
Other trendy salads: iceberg lettuce wedge salad, watergate salad, panzanella, caesar salad.
2. Sun-Dried Tomatoes.
Sun-dried tomatoes were first imported to the United States from Italy in 1979, and, throughout the 1980s, were a popular ingredient in many high-end kitchens. By the 1990s, they were everywhere.
Other trendy fruits and vegetables: avocado, arugula, portobello mushrooms.
When: 1960s and ’70s.
Fondue was all the rage at parties in the 1960s and 1970s. And who could blame ‘em: bite-sized snacks dipped in hot, melty cheese?!
Americans have long been fascinated with the cuisine of East Asia, but it wasn’t until the 1980s and ’90s that sushi really took off stateside. In fact, the number of sushi restaurants grew fivefold between 1988 and 1998!
Other Trendy Ethnic Food: Tapas, Chinese Food, Sriracha sauce, Polynesian food, Thai food.
Until the 1980s and ’90s, you’d be hard-pressed to find a pasta sauce at Italian restaurants in the United States that wasn’t red or white. That all changed with the surge in popularity of green basil pesto.