Why does food staggramming have such a big impact on us? The answer is connections. Since time immemorial, food has been the universal language that binds cultures together. Cuisines around the world have evolved thanks to the diversity that food influences and is influenced by. This is probably why Korean food became so popular after the Squid Game series. Another example is butterboard. Created this year by food blogger Justin Dwaron, this board loosely patterned 15th-century French charcuterie his board is popular this year for display of snacks. why? It does so in two ways: ease of use (it’s butter after all) and taste. Add to the cheap ingredients and you have a talking point. Good looks and viability have long been written in his 101 books on social media success. Trends move from reel to real, and in moments that are both delicious and suitable for experimentation, they not only step into the spotlight, but turn strangers into what psychologists call models of our mimetic desires. , these are the people we identify as peers and are more likely to follow than celebrity master chefs. It’s one of the many reasons that some ordinary people become influencers simply by breaking down a dish into similar dishes. Add to that the effective use of communication tools that bring validation and association, and there is considerable potential for the next food craze and the trends that may come from it.
A strange case is the #WhatIAteInADay trend, which has received nearly 7 million views in the last two years and is highly rated for its ROI metrics that influence different types of eating habits. thing. In keeping with the appropriate music, this trend of his 1558 was initiated by the Renaissance writer Luigi his Cornaro. His food record was made into a book. art of longevitytingling, satisfying, vague sensations called autonomic sensory meridian responses and I also have/I can make – through such a blend of associative solutions , move the heart.
On top of that, thanks to the work of AI, connecting the constant bombardment of similar kinds of reels can penetrate deep into our consciousness until food trends become a physical form of adaptation. In other words, you cook it, go eat it, or simply try to put your own twist on it. This metric of interest, essentially hovering over some accounts and reels, regardless of its magnificence or silliness like the Fanta Maggie or the Chocolate Manturian or the Butter Chicken Ice Cream Roll, is the food fad. It plays an important role in turning it into the real thing. The beauty of a food trend that works is that it has octopuses everywhere.
All of this, coupled with a built-in program to follow your peers, contributes to the way food and its trends lead us to bid. This trend could hit a home run.
(The author is a seasoned food columnist and curator of experiential dining experiences, pop-ups and retreats for chefs.)