Some once unpopular foods are making it onto trend lists these days. Brussels sprouts and oysters have become the darlings of food hipsters, and formerly polarizing items, like pickles, squid and octopus, are gaining wider appeal. That might be because consumers are heeding nutritionists’ calls to eat more vegetables and seafood, but it also might be because chefs are making them more palatable by deep-frying them. “It’s a good way to get people who don’t like ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?