2013舌尖上的新潮流
Mina Kimes, Beth Kowitt
2012-12-25
2013年，全球餐饮业将涌现新的潮流，席卷从精品快餐到创意料理的各级餐厅。中国流行的醋饮和酸味啤酒等产品也有望随着酸味食品的流行走向更广阔的市场。
|
酸、涩、苦味的新潮流 普通的甜味和咸味就要过时了。随着亚洲风味的流行，品牌营销公司斯特林•莱斯集团（Sterling-Rice Group）的烹饪副总监卡契亚•杨科沃斯基认为，明年餐厅将更加注重酸味和苦味的烹饪技巧。它意味着新型的饮料，例如在中国已经流行的醋饮（drinking vinegar），和酸味啤酒都将涌现。杨科沃斯基同时还预计酸涩味的食品，例如朝巴尼的血橙酸奶（blood orange yogurt）将继续热卖。 |
Sour, tart and bitter flavors Sweet and salty are so 2012. As Asian flavors become more popular, diners will see a greater emphasis on sour and bitter foods, says Kazia Jankowski, associate culinary director at Sterling-Rice Group, a branding firm. That means new beverages like drinking vinegar -- a popular treat in China -- and sour beer, she says. Jankowski also expects tart foods like Chobani's blood orange yogurt to continue gaining prominence. |
