It seems like almost every week, a hot new trend is taking over the pages of our favorite food and travel outlets, explaining in great detail why a style, a dish, an ingredient is inexorably in (and what isn’t). The editorial cycle for the culinary elite has become so vicious – and mainstream – that the New York Times is even covering food trends as a trend. It’s all very meta, and a little confusing (as The Atlantic was quick to point out.)
So what does this mean for hardworking, hungry publicists? It means paying careful attention not only to what we like to see on the table right now, but also what our favorite editors are chowing on.