Each year, foodies from all over the world prognosticate the upcoming food trends. Like many areas of interest – from fashion, travel, real estate and more – the culinary world is constantly changing. Below are just a few things to look forward to in 2016.
Veggies & Fermentation
In 2015, we saw the ascent of vegetable-forward cuisine: juice cleanses, avocado toast and vegetarian options becoming the new normal. In 2016, expect this trend to continue. According to Stephen Gillanders, chef-in-residence at Chicago’s Intro, we can expect vegetables to be given a rotation at in-house pickling and fermentation stations. In fact, pickles and Korean food have turned people on to the idea of fermentation. Expect to see everything from french fries and shiitake tempura to eggs and pumpkin — all fermented.
African is the New Mexican?
While authentic Mexican fare, complete with freshly made corn tortillas and beef tongue and lamb kidney, gained popularity in 2015, it’s 
African food that chefs are saying will move to the head of the class in 2016. In fact, from coast to coast, this shift is evident. Chef Marcus Samuelsson frequently recalls his Ethiopian background in dishes at Harlem’s Red Rooster and French-Algerian chef Farid Zadi has begun mashing up Mexican and North Africa flavors at L.A.’s Revolutionario. Get ready to include words like “berbere, harissa, dukkah, ras el hanout and tsire” to your culinary food list.
Bowls All Around
Believe it or not, Ramen has become a global favorite. In fact, a nine-seat ramen spot in Tokyo, Tsuta, is considered one of the most exclusive restaurants in all of Japan and in December, it became the first raman shop to be awarded a Michelin star! Trend experts say that we can expect to see ever more of the class come 2016.
Tech for Dinner
With apps making it so much easier to order in, gone are the days of traditional take-out. New apps like Caviar and UberEATS deliver the best of restaurants to your doorstep. In fact, even Amazon and Google are trying out their hands and testing out food and grocery delivery.
“Traditional pick-up-the-phone and call the restaurant is over,” sais Joe Isidori, chef and owner of New York City’s Black Tap. Instead, it’s now so easy to order online or via an app and by the time you walk home from the office, it’s there.
Poke is Happening
Traditional spicy tuna rolls and ceviche had made way for a new venue for raw fish. From Hawaii, poke is garnering a lot of attention. 
Chunks of marinated (and typically raw) seafood is topped with seasonings like soy, salt and green onions, and it’s making its way to many cities like Los Angeles and New York City. In fact, poke-by-the-pound bars are popping up in Seattle’s Metropolitan Market and Whole Foods across the country.
Cultural Influence
An expansion of “heritage cuisine,” in which chefs infuse their roots in their dishes is expected to increase greatly in 2016. Particularly, modern Jewish cooking is expected to increase within the market. Right now, a peek around the cuisine scene will turn up kosher breads and toasts from Miami-based (and Kickstarter-funded) Zak the Baker, smoked fish delivered, and foods from the Jewish diaspora at Philadelphia’s Abe Fisher.
Pop-Up Won’t Stop
While 2015 leaned heavily on chef migration to New York City, in 2016 expect to see chefs moving around in different ways, utilizing the “pop-up shop” method. Two of the most famous chefs kicked off 2016 with limited engagements: Rene Redzep taking Noma to Syndey for 10 weeks and Spanish chef Albert Adria beginning a short-term London Residency in February. What a fantastic way to share food artistry, the love of cuisine and inspiration throughout the world.
Curated from Condé Nast Traveler.
