- 5 Ways to Hack a Wine List
- 3 B&Bs to Stay at Now
- San Francisco's Restaurant Revival
- 4 European Hotels with Immersive Cooking Classes
- Fresh Cheese Coming to a Menu Near You
- 3 Offbeat Wine Lists to Try
- Have these Sydney Chefs Invented the New Avocado Toast?
- Bucatini is the New Black
- 3 Must-Try Chef Collaborations
- 3 Eastern European Wines to Try
Photo © Peter Arkle
F&W celebrates its 35th anniversary throughout March. For more fun clips from the archives (like legend Julia Child looking badass), follow us on Instagram #FW35th @foodandwinemag. Here, the trends that came and went.
In the late ’80s, F&W proclaimed that Floribbean food and cocktails were here to stay.
“The Southwest is hot!” F&W exclaimed in 1987. This is still true; just not the food.
Creole & Cajun
Jambalaya and gumbo are classics, but they’re not “state of the art eating,” as F&W reported in 1989.
Along with Camembert and pasta salad, a talisman of the high life from the Reagan era.
Itty-bitty vegetables seem to reappear on menus (and in F&W) every five years or so. The last time was 2008.
Download the Full Story: 35 Years of Food Trends »