October 6, 2012
That a certain dish or ingredient should be in fashion is no new thing: think 1970s, think fondue and Black Forest gâteau, while anyone who dinner-partied their way through the 1990s may still be sick of the sight of a sun-dried tomato. But we do seem to live in ever more faddy times. Despite the recession, restaurants keep popping up, and we'll queue around the block for whatever is deemed hot stuff.
Read entire article on The Independent