Giant Robot Store and GR2 News

The coolest trends or should we say fads are often are born, if not, then bred by Asians or Asian Americans. Streetwear, sneakers, fixies, the boutique shop and food are just some of them. In a the day when a new generation matures, somewhat away from the internet boom of the early 2000s, it’s a look back into craft and working with your hands. Yet, all of a sudden, food has stepped up as being some kind of important thing to line up for. Really? Is it? Can the kids of today hybrid food enough to make it something that you need to line for? Is it better than our own parents or is it just derivative of it? Is it just heavy sauces and cheap fat or bacon that’s making everyone happy? Although article after article will make stars out of new young chefs, we’ll see how soon it passes once every possible hybrid gets made. The market will continue to flood and we’re already seeing less food trucks. Like all things, a few strong will continue to innovate and many will fall. After people realize that although the experience was great at the time, it all just ends up in a toilet. Sneakers? They get worn down. Fixies need brakes. Boutique shops battle the internet. It’s a cycle. (Time - Food)
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A restaurant consulting company says that kimchee and Korean food will be hot in 2012. It’s a fair guess. Here’s why we think it can happen. 1) Chefs like Kogi’s Roy Choi wins Food and Wine Mag Best Chef of the Year. 2) Trucks serving Korean have brought Korean food to the most non-Korean folks around and they lap it up. 3) Kimchee is working on burgers, hot dogs, and more. 4) There are a lot of Korean folks and many say that Korean food in the USA is better than Korean food in Korea. 5) Koreans do business and are taking chances in the restaurant industry. It’s not just Koreans making sushi anymore. The next generation are fusing everything. (NY Daily News – Kimchee)
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