Flavor profiles are often described by a myriad of words to match particular ingredients or a culmination of foods. The words we choose to label these items continue to change with each generation. And these shifts are reflective of larger social trends. For instance, “charred” is now a desirable term used to characterize deep and robust flavors from a grilled or roasted meal. However, if the word was used decades before, it may be assumed that someone was describing a burnt meal. Previously overlooked food trends, such as a smashed carrot salad, may now be seen as desirable, healthy, and natural. The way we attach ourselves to the linguistics of what we eat is reflective of what we crave. The Wall Street Journal has the story.
Every year, California dairy farms emit hundreds of thousands of tons of the potent greenhouse…
Highway 7 runs north-south through western Washington, carving its way through a landscape sparsely dotted…
One of the greatest pleasures I had as a child growing up in the Chicago…
Undocumented immigrants experience food insecurity at much higher rates than other populations, yet they are…
Writer Charlotte Druckman and editor Rebecca Flint Marx are both Jewish journalists living in New…
Last fall, first-year law student Karissa Kang arrived at Yale University and quickly set out…