酸、澀、苦味的新潮流

????普通的甜味和咸味就要過時(shí)了。隨著亞洲風(fēng)味的流行，品牌營銷公司斯特林?萊斯集團(tuán)（Sterling-Rice Group）的烹飪副總監(jiān)卡契亞?楊科沃斯基認(rèn)為，明年餐廳將更加注重酸味和苦味的烹飪技巧。它意味著新型的飲料，例如在中國已經(jīng)流行的醋飲（drinking vinegar），和酸味啤酒都將涌現(xiàn)。楊科沃斯基同時(shí)還預(yù)計(jì)酸澀味的食品，例如朝巴尼的血橙酸奶（blood orange yogurt）將繼續(xù)熱賣。

Sour, tart and bitter flavors

????Sweet and salty are so 2012. As Asian flavors become more popular, diners will see a greater emphasis on sour and bitter foods, says Kazia Jankowski, associate culinary director at Sterling-Rice Group, a branding firm. That means new beverages like drinking vinegar -- a popular treat in China -- and sour beer, she says. Jankowski also expects tart foods like Chobani's blood orange yogurt to continue gaining prominence.