好英语网新的一年人们怎么吃？2022年美食潮流预测
Last year at this time, optimistic trend forecasters predicted that the cork would burst from the bottle by summer. With vaccines in arms, food culture would vibrate in a robust economy. American menus would be full of innovation driven by waves of international travel, and a new generation of digital-native cooks would rewrite the rules.
去年这个时候，乐观的潮流预测认为，到夏天就可以开香槟了。有了疫苗加持，美食文化将在坚挺的经济环境下兴旺发展。美国人的菜单上将出现一轮轮国际旅行浪潮驱动下的创新，在数字时代成长起来的新一代厨师将重写规则。
Clearly, the prediction game can be a losing one. But so what if things didn’t turn out like everyone thought they would? Trying to forecast food trends is still fun, and sometimes even accurate. (Kudos to those professional prognosticators who in recent years nailed the mainstream rise of quesabirria, soufflé pancakes, delivery-only restaurants and CBD. And a special citation for those who saw early on that those ripples of veganism would become a plant-based tsunami.)
显然，预言这种事是会被打脸的。那么事情没有像大家想的那样发展，又怎么样呢？预测美食潮流仍然是件好玩的事，而且有时候还真能说中。（给那些预判到墨西哥香煎玉米卷、舒芙蕾松饼、纯外卖餐厅和CBD[大麻二酚产品]进入主流的预言家点赞。还有需要特别致敬的是，那些早早意识到纯素主义涟漪会发展成植物基食品海啸的人。）
食物趋势预测者表示，东南亚部分地区食用的可口汤面“叻沙”可能会在2022年在美国盛行。
So how are things looking for 2022? Not great. The year is starting with a surge of a highly contagious variant of Covid-19 that is only adding to the economic uncertainty. Social-justice concerns remain top of mind for many, as does pressure from a fast-changing climate. All of it will affect how food is grown, cooked and packaged.
2022年会是什么样子的呢？不太乐观。这一年的开端，一种传染性极强的新冠变异株呈急速上升趋势，加剧了经济的不确定性。社会正义仍是许多人心头的头等大事，此外还有气候的快速变化带来的压力。这些都会影响食物的生长、烹饪和包装。
But don’t despair. “Constraint breeds innovation,” said Anna Fabrega, a former Amazon executive who recently took over as the chief executive at the meal subscription service Freshly. She and other food industry leaders in the United States say 2022 will be another pragmatic, roll-up-your sleeves kind of year, shaped by the needs of people working from home and by the culinarily-astute-but-fickle Gen Z, whose members want food with sustainable ingredients and a strong cultural back story, prepared without exploitation and delivered in a carbon-neutral way — within 30 minutes.
但没必要绝望。“局限催生创新，”前亚马逊高管、最近成为会员制餐饮服务Freshly首席执行官的安娜·法布雷加说。她和一些美国食品行业领袖人物认为，2022年会是又一个务实的、脚踏实地的年头，由在家工作的人们以及很懂美食但变化莫测的Z世代的需求所决定，后者要求食物使用可持续食材，并有一个有力的文化背景故事，在制备的过程中不存在剥削，并以碳中和的方式配送——30分钟内送达。
With that in mind, here are some potential developments, big and small, that could define how we eat in the new year, based on a review of dozens of trend reports and interviews with food company executives, global market researchers and others who make it their business to scour the landscape for what’s next.
考虑到这一点，我们提出了以下一些可能的发展，其规模有大有小，它们可能会决定我们在新的一年里如何吃，我们的预测是基于对一系列潮流报告的查阅，以及对食品公司高管、全球市场研究者及其他人的采访，这些人的工作就是搜寻下一股潮流是什么。
Ingredient of the Year
年度食材
Mushrooms have landed on many prediction lists, in almost every form, from psilocybin mushrooms (part of the renewed interest in psychedelics) to thick coins of king oyster mushrooms as a stand-in for scallops. The number of small urban farms growing mushrooms is expected to bloom, and mushroom fibers will start to proliferate as a cheap, compostable medium for packaging.
蘑菇出现在了许多预测清单上，包括了几乎所有形式，既有迷幻蘑菇（迷幻文化复兴的一部分），也有用来替代扇贝的厚切杏鲍菇片。城市里的小型蘑菇养殖场估计会大量增加，菌丝作为廉价、可降解的包装材料会普及起来。
Drink of the Year
年度饮品
Even in the age of no-alcohol cocktails, all those 1980s drinks you can barely remember (for obvious reasons) are coming back. Look for Blue Lagoons, Tequila Sunrises, Long Island iced tea and amaretto sours re-engineered with fresh juices, less sugar and better spirits. “We all need things that are sweet and colorful and joyful and playful, especially now,” said Andrew Freeman, president of AF & Co., the San Francisco consulting firm that for 14 years has published a popular food and hospitality trend report. (A corollary to the cocktails: the rise of ecospirits, made with ingredients from local farms or food waste, and packaged and shipped using climate-friendly methods.)
尽管在一个无酒精鸡尾酒的年代，许多我们差不多已经忘记（原因很显然）的1980年代饮品却回归了。去找找蓝潟湖、龙舌兰日出、长岛冰茶和改良版杏仁酸酒——用新鲜果汁、少糖、更好的烈酒。“我们都需要一些甜的、多彩的、开心的、好玩的东西，尤其是现在，”旧金山咨询公司AF & Co.总裁安德鲁·弗里曼说，过去14年来，这家公司一直在发表一份受欢迎的食品和酒店业趋势报告。（鸡尾酒的必然趋势：生态烈酒兴起，这种酒使用当地农场食材或废弃食物制作，用环保方法包装和运输。）
Chicken, Re-hatched
重新孵化的鸡肉
Meat grown in laboratories from animal cells is on its way to winning federal approval as soon as the end of 2022, and chicken will be one of the first products to become available. But plant-based chicken from companies like Impossible Foods and Beyond Meat have recently arrived in groceries and restaurants, and the battle is on to determine which substitute will dominate the market. And in the real-chicken world, a shortage of wings has restaurants trying to persuade the masses to love a different part of the chicken. The Wingstop chain, for instance, has expanded its brand with Thighstop.
用动物细胞在实验室中培育出的肉类将最早在2022年底获得联邦批准，而鸡肉将成为首批上市的产品之一。不过，来自Impossible Foods和Beyond Meat等公司的植物基鸡肉最近已进入杂货店和餐馆，决定哪种替代品将主导市场的竞争正在进行。在使用真鸡的餐饮世界中，鸡翅短缺使得餐厅试图说服大众喜欢鸡肉的不同部位。例如，Wingstop连锁店建立了Thighstop作为品牌扩展。
Seaweed to the Rescue
海藻前来救援
Kelp grows fast, has a stand-up nutritional profile and removes carbon dioxide from the atmosphere and nitrogen from the ocean. As a result, farmed kelp will move beyond dashi and the menus at some high-end restaurants and into everyday foods like pasta and salsa.
海带生长迅速，营养成分优秀，而且还能去除大气中的二氧化碳和海洋中的氮。因此，养殖海带将不再仅限于制作高汤，或仅存在于一些高端餐厅的菜单上，而是会进入日常饮食，如用在意大利面和莎莎酱里。
Candy Nostalgia
怀旧糖果
Nostalgic childhood favorites from China (White Rabbit candy and haw flakes) and South Korea (the honeycomb-like treat ppopgi, a.k.a. dalgona candy, and Apollo straws) will work their way into American shopping carts and recipes for desserts and drinks.
来自中国（大白兔奶糖和山楂片）和韩国（蜂窝状的糖饼和阿波罗吸管）的怀旧童年最爱将进入美国人的购物车，并被纳入甜点和饮料的食谱中。
Robusta Rising
罗布斯塔咖啡崛起
The third-wave coffee movement was built on arabica, the world’s most popular coffee. But climate change is threatening production and driving prices up, said Kara Nielsen, who tracks food and drink trends for WGSN, a consumer forecasting and consulting firm. Enter robusta, the bitter, heavily caffeinated workhorse that is less expensive and easier to cultivate. It is the predominant bean grown in Vietnam, where coffee is made with a metal filter called a phin and sweetened with condensed milk and sometimes an egg yolk. A new style of Vietnamese coffee shop is popping up in many American cities, promising to take the robusta right along with it.
第三波咖啡运动建立在世界上最受欢迎的阿拉比卡咖啡豆的基础之上。但是，在消费预测和咨询公司WGSN跟踪食品和饮料趋势的卡拉·尼尔森表示，气候变化正在威胁生产并推高价格。这时，苦味较强、富含咖啡因的强力咖啡豆罗布斯塔上场了，它的价格更便宜，更容易种植。它是越南种植的主要咖啡豆，在那里，咖啡是用一种称为phin的金属过滤器制作的，并加入炼乳增甜，有时还加入一个蛋黄。一种新型的越南咖啡店正在许多美国城市涌现，并承诺带来罗布斯塔咖啡。
Tasty Tableware
好吃的餐具
The quality of edible spoons, chopsticks, plates, bowls and cups is going up and the price is going down, signaling the start of a full-fledged edible-packaging revolution aimed at reducing single-use containers and plastic waste.
可食用的勺子、筷子、盘子、碗和杯子的质量在上升，而价格在下降，标志着一场食用包装革命开始全面开展，旨在减少一次性容器和塑料垃圾。
Sugar and ‘Swice’
糖和“Swice”
Mash-ups like “swicy” and “swalty” will join the linguistic mania that brought us unfortunate nicknames like char coot and Cae sal (charcuterie and Caesar salad, that is). The new phraseology reflects an even wider embrace of flavor fusions that marry savory spices and heat with sweetness. Nene, a South Korean-based fried chicken chain that is just starting to move into North America, has even named a sauce swicy. Its flavor profile mirrors what would happen if gochujang and ketchup had a baby.
造字狂热给我们带来了一些如charcoot和Caesal（即熟食和凯撒沙拉）等糟糕的绰号，现在又有了“swicy”和“swalty”。新的造词反映了更广泛的融合风味，将咸味香辣与甜味结合在一起。刚开始进军北美的韩国炸鸡连锁店Nene甚至将一种酱汁命名为swicy。它的风味特征大概就是韩式辣酱和番茄酱喜结连理的味道。
Flavor of the Year
年度风味
Yuzu has its fans, but the even money is on hibiscus, which is adding its crimson hue and tart, earthy flavor to everything from cocktails and sodas to crudos and yogurt.
有人偏爱日本柚子，但同样有人投给洛神花——它为从鸡尾酒和苏打水到生鲜和酸奶的所有东西都添加了绯红的色泽和酸味芳香。
A Focus on India
聚焦印度
With Covid limiting international travel in 2021, cooks in the United States explored regional American food. In 2022, regional foods from India will get a lot of attention, with deep dives into dishes from Gujarat, Kerala, Kashmir, Tamil Nadu and the Awadh area.
2021年，新冠疫情限制了国际旅行，美国的厨师们开始探索美国地区美食。2022年，来自印度的地域美食将受到很多关注，人们将深入挖掘古吉拉特邦、喀拉拉邦、克什米尔、泰米尔纳德邦和阿瓦德地区的菜肴。
Vibe of the Year
年度氛围
With the supply chain in tatters and restaurant staffs stretched nearly to the breaking point, demanding shoppers and diners are out, and patience is in. A growing interest in the historical and cultural nature of food and its impact on the climate will only add to what forecasters (optimistically) say will be a new emphasis on kindness and understanding.
随着供应链支离破碎，餐厅员工几乎工作到了极限，苛求的购物者和用餐者不再受欢迎，人们变得更加耐心。预测者（乐观地）表示，善意和理解将成为新的重点，人们对食物的历史和文化本质，以及其对气候的影响日益增长的兴趣定会加强这一点。
As Jennifer Zigler, the associate director of food and drink at the research firm Mintel, put it: “We’ve all gone through this stressful, anxious couple of years, and there’s that willingness to have some empathy and understanding.”
正如研究公司Mintel食品和饮料部副主任詹妮弗·齐格勒所说：“我们都经历了这几年压力大、焦虑的时期，并且愿意给予一些同情和理解。”
A Buffet of Other Bites
各式各样的其他小食
Beyond the big trends are a long menu of smaller ones: the growing popularity of Koji bacon, the Chinese spirit baijiu and the noodle soup laksa. Jollof rice will appear on menus and in the frozen-foods section. Seeds will muscle in on nuts as an alternative protein source, in products like butters and ice creams. And look for a burst of new interest in animal-free cheese, potato milk, moringa, Taiwanese breakfast dishes, high tea and olives.
除了大趋势之外，还有一长串小食菜单：米曲培根、中国白酒和叻沙汤面越来越受欢迎。菜单上和冷冻食品区将会有加罗夫饭的身影。在黄油和冰淇淋等产品中，种籽将作为与坚果竞争的蛋白质来源。人们对不含动物成分的奶酪、土豆奶、辣木、台式早餐、下午茶和橄榄的新兴趣值得关注。