Tracing the Rise of Food Mash-ups

Author

Jennifer Mennella, Cuny Graduate School of JournalismFollow

Graduation Date

Fall 12-16-2016

Grading Professor

Steve Daly

Subject Concentration

Arts & Culture

Degree Name

Master of Arts (MA)

Abstract

Tracing the Rise of Food Mash-ups

In 2013, Chef Dominique Ansel gave the world something it had never seen before -- the Cronut. The cross between a donut and a croissant sent shockwaves that rippled through the New York City culinary scene and through food culture across the country. People waited in line for hours and even sold their Cronuts on the black market. While the line for the dessert has simmered down in recent years, the effort to follow suit has not. Restaurateurs, fast-food establishments and food bloggers quickly made efforts to construct new dishes with strange food combinations, some whipping up eats that are beloved by foodies -- and Instagram accounts -- while others have missed the mark with their wacky combinations. In the midst of the Cronut’s success, a look back at culinary history reveals that unique food combinations existed before, for example, in fusion-food culture of the 1990’s. But the mix of food mash-ups and millennial social-media interest put it into the forefront of food culture in a new way.

This story will touché on the current state of food mash-ups and fads; discusses the history of food mash-ups; examines success stories; and looks at where food-mash-up culture is going.

https://medium.com/@jennifer.mennella/tracing-the-rise-of-food-mash-ups-588625f31d71

Audio or Video Files

Additional Audio or Video Files

Recommended Citation

Mennella, Jennifer, "Tracing the Rise of Food Mash-ups" (2016). CUNY Academic Works.
https://academicworks.cuny.edu/gj_etds/160