Epicures Liv and Francesca Explore London's Food Trends
With the advent of social media platforms like Instagram, food has been given a whole new lease of life. Food bloggers have become prolific and thousands of people are 'gramming their meals every day. Because this platform is essentially entirely visual, food photos are edited and staged to within an inch of their lives in order to make them as aesthetically-pleasing as possible. This preoccupation with pretty edibles has given rise to a multitude of “food fads”. Enter visual delights like galaxy donuts, cronuts, and - possibly most exciting - the freakshake. But are these fads mere gimmicks or is there something more to them? This weekend, Client Manager Fran and I took to the streets of London to find out.
Heading to Brick Lane, we began the day with a breakfast of rainbow bagels. Originally the brainchild of New Yorker Scot Rossillo, this fad takes bread to a whole new colourful level. A normal bagel in flavour and texture, the only real difference is its vibrant rainbow nature. A cheap novelty? We didn't think so - in fact, although the taste remained the same, the sheer child-like joy of eating something so colourful made the whole experience wonderful.
Due to the massive popularity of the original, the rainbow bagel has made its way across the pond to Brick Lane's Beigel shop, where you can buy one for a mere 50p. This multi-coloured gimmick has spread over to several other, otherwise-normal food areas, from fairy bread to rainbow coffee. Photos of kaleidoscopic grilled cheeses are currently running amok across Instagram, as people attempt to make their everyday meals more visually stimulating.
The next stop on our foodie adventure was Soft Serve Society to jump on the matcha train - another food-stuff that has taken the internet by storm. Matcha is a Chinese green tea powder, traditionally used in Chinese and Japanese tea ceremonies. These days it is also used for dyeing and flavouring foods. Given the plentiful health benefits of matcha- such as being high in antioxidants and helping to burn calories- many health enthusiasts have appropriated it for healthy treat foods.
Admittedly, we may not have had it in its most wholesome form... as an ice cream swirled together with vanilla, covered in strawberry crunch, and topped with the world's largest marshmallow, but it did give us a chance to see what the hype was about. It was certainly very visually impressive, with a cloud of mallow perched atop a beautifully-swirled green and white ice cream, but I must say we were somewhat underwhelmed with the taste of it. Perhaps matcha is the new marmite.
Two stops into our day of gluttony we thought it best to walk to our next, and undoubtedly most ambitious, stop. Cue Maxwell's Bar and Grill in Covent Garden for the aforementioned freakshake. This food marvel was originally a product of Australians Anna and Gina Petridis and has been rapidly spreading across the continent - and now to several areas of Britain - with Maxwell's being the first to jump on the bandwagon. Described by many as “Instagram-worthy”, the pair wanted to create a dessert that customers felt they just had to take a photo of before eating it. Mission accomplished. The one we had was salted caramel and was essentially a mountain of cream, caramel, and sugar, topped with a doughnut and yet more marshmallows - an apparent theme of the day.
The day finished with the onset of food comas, and a growing understanding of the appeal of food fads. The transmission, and thus popularity, of these fantastic culinary spectacles has been made possible by the rise of media platforms such as Instagram. Through it people can create identities for themselves and even, in the case of food bloggers and “’grammers”, forge a career. However, as these become more popular professions it is no longer enough to create really good-tasting, well-balanced dishes. People need to come up with ways to beat the crowds and catch the attention of their target audience. Thus flavour appears to be giving way to aesthetic as the most important factor when it comes to food marketing.
Does this then mean that there is no longer a need to focus on the taste of a dish? Is it such that, as long as it is striking to look at, all other elements of the experience are irrelevant? Well, no. For those who truly love food it is unlikely that they'll be fooled into liking something merely because it's pretty. Nonetheless there is evidence that our enjoyment of food is influenced by more than just taste. A multitude of studies have been carried out over the years, proving that altering the appearance of foods can completely change how people experience the flavour of them.
One such test was performed by taking white wine and adding a flavourless red food colouring to it. Subjects reported experiencing flavours associated with red wines, such as merlots and cabernets, despite the fact that the flavour of the original wine had been left unaltered. Eating is a whole body experience, combining all the senses, and so, while these aforementioned food fads are designed primarily to be visual spectacles this does not mean that taste has to go completely out of the window.
Food fads are, at the most basic level, a tool for driving popularity, in the form of gaining Instagram traffic. The more visually-striking a foodstuff is, the more likes and follows one can get. Through recreating, or even starting, these popular fads, restaurants can appeal to, and market themselves to, a wider demographic. However, on a subtler level, the extremity of the visual can enhance the whole eating experience, making foods not only look, but also taste, more new and exciting.