Food Articles

The Independent

Being Modern: Meaty fads

October 6, 2012

That a certain dish or ingredient should be in fashion is no new thing: think 1970s, think fondue and Black Forest gāteau, 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.



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