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Trends: 2019’s Brave New World Of Eating

December 21, 2018: 12:00 AM EST
Food world prognosticators are hard at work at this time of year. Some of the more notable forecasts for 2019 include: the rise of “celtuce,” a lettuce with a leafy, bitter top and a stalk that’s a cross between celery and asparagus; sour and funky flavors arising from the interest in fermentation; cheese tea – green or black tea sipped through a cap of cream cheese blended with cream; more foods with probiotics and prebiotics to improve the bacterial health of the intestinal tract; diets that emphasize fat – read “keto” – over carbohydrates, and “pegan” – a cross between a paleo and a vegan diet; foods containing marijuana compounds like THC and cannabidiol; cooking dinner in foil packets; and, in the spirits world, lighter wines, natural wines and drinks with less or no alcohol.[Image Credit: © Sharon Ang]
Kim Severson, "A Peek at Your New Plate: How You’ll Be Eating in 2019", The New York Times , December 21, 2018, © The New York Times Company
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