ニューヨーク・タイムズのインスタグラム(nytimes) - 1月3日 06時21分

Remember when wraps seemed revolutionary? Maybe you had one on your way home from an Alanis Morissette concert in 1996. Then you shifted into a comforting pot roast period, followed by the martini and cupcake years. In the mid-2000s, perhaps you pivoted into a complete rejection of carbs, then slid into the bacon era. The food truck line would give way to the Cronut line, the ramen line and the poke line. Each December, lists of culinary forecasts pour forth. The practice is more art than science, often based on not much more than noting what is already percolating in big cities. But before we get too deep into how the nation’s top food-trend oracles practice their dark arts, you probably want to know what will be ? in 2017. Jackfruit! Sorghum! Harissa! And don’t ignore horseradish, spirulina and Asian-inspired breakfasts. Visit the link in our profile to read more from @nytfood. @kentnish took this photo of Hawaiian #poke (“the next veggie burger”) earlier this year.

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