The prominent phenomena of the decade

Last but not least, that not every day ends here for a decade, and there is no doubt that many changes have taken place here in the culinary field in the last ten years from Mahnioda's revolution, through street food, Instagram and veganism, the ten phenomena that made this decade interesting and sometimes even more delicious.

Mahniode, beware of imitations (Photo: Jacob Yahav)

Market restaurants (Photo: Jacob Yahav)

Mahaniode

We have written about Assaf Granite and his group for the Mashnioda group in the last decade. In recent years it has mainly focused on their dizzying overseas success, but the revolution that has taken place here in Israel cannot be ignored before. Mahaniode opened in July 2009, and it was definitely her decade. First of all, it has become one of the most successful restaurants in Israel, which attracts diners from all over the country, and continues to be relevant and sought after ten years after it opened. Second, the success of Mehanyoda has spawned quite a few attempts in the last decade to mimic restaurants that tried to adopt Mehanyode's trend and style, most of which were unsuccessful, however - Mehanyoda has one.

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The second ram's cauliflower (Photo: Anatoly Michaelo)

The buffet (Photo: Anatoly Michaelo, PR)

A second deer

If we are already trying to emulate business, let's talk about a second deer, because there were quite a few. The chef who taught us that plates is over rated, that steak can also be served on a piece of cardboard, or a pita - depending on which of your places you choose to visit. It was entirely the second reindeer decade, he created his own language, acquired the cauliflower and tomatoes, conquered prime time, opened more and more places, in Israel and abroad, and became a commonplace among Americans, who are still trying to understand the phenomenon, which we have become Natural in this decade, so true, it also received quite a bit of criticism, but as the phrase says - the main thing that spelled your name correctly, and more in English.

Asado in Pita, Pita in Vesta (Photo: Anatoly Michaelo)

Pita Asado (Photo: Anatoly Michaelo, PR)

The street food

We have already written a long text that this decade belongs entirely to the pita, with the pita being of course just the symbol. Inflation as it has been in the last decade for pizzas, burgers and everything that can be eaten fast, preferably standing, has not been in a decade. What will happen in the next decade? The street food is unlikely to go anywhere, our patience is diminishing, and our future is not looking bright. However, many of these places are likely to close in the next decade, if not already closed, nonetheless some pizzas and burgers we really need ?

Waffle Unicorn, a dish born on Instagram (Photo: Reut Sahar)

Unicorn Waffle Unicorn in the Gazette (Photo: Reut Sahar, PR)

Instagram

Another topic that has been debated for the last decade has been Instagram, of course, and its impact on our lives in general, and our culinary life in particular. It is difficult to summarize this phenomenon in the paragraph, but we will try. This was the decade when dishes were created specifically for Instagram, open places whose whole essence screams "take a photo", the blossoming of food webs (often widespread) and many more good (and slightly less) phenomena. Everyone is trying to predict what the next thing will be, after Instagram loses its power and magic (which has already happened a bit), but even if it does, that decade will still be remembered as a decade of Instagram, even in culinary terms.

From the field of sustainable wells to a plate in Robetta Vinci (Photo: Nimrod Saunders)

Cabbage (Photo: Nimrod Saunders)

Local cuisine and Farm To Table

Local cuisine, using raw materials from here and concepts like Farm To Table, can certainly be associated with the more advanced part of the decade. It’s been a decade where we’ve all become a little more aware of our food, where it’s coming from, we’ve moved back to more local cuisine, and less grazed in foreign fields. Restaurants with seasonal menus, or even ones that change daily, according to what's on the market, or what the sea has brought, have become more and more prevalent, and we have a feeling that the decade to come will only intensify the phenomenon.

The judges of Master Chef (Photo: Adi Orni)

Master Chef Season 8 (Photo: Adi Orni, PR)

Reality

Reality, oh reality, how much talk about the subject - the impact of realty food programs on the culinary world. True, it is easiest to disrespect her, and to anger her, at the negative traits she brings with her, to create illusions about sparkling realm and stars overnight, and yet her contribution to culinary discourse can also be undone, suddenly everyone understands food, cares about food, talks about restaurants And go to restaurants. So it's true that she also produces Instant Stars with 15 minutes of fame, but born in the reality shows over the last decade, quite a few culinary stars proved to be here to stay, proved themselves chefs, opened successful restaurants, and also showed us the sweet taste of reality.

We are all foodies (Photo: Shahar Fleishman)

PhotoFest (Photo: Shahar Fleischmann, Walla System! NEWS)

The foodies

The two previous sections - Instagram and Realty, spawned a hybrid creature called Foodies. The foodies, those devout food lovers, who keep up with every culinary news, run to Instagram every dish they eat, and rush to share their impressions on social networks. The growth of the foodies, has repeatedly raised the question of the place of food criticism in the present age, with everyone armed with a mobile camera, an Instagram account or an active Facebook account, and of course.

From the cookbook blog (Photo: Efrat Lichtenstein)

Cookbooks (Photo: Efrat Lichtenstein, image processing)

Blogs

It was also the bloggers ’decade of growth. Unlike the foodies, here is meant for people who maintain a cooking blog, write recipes and create culinary content, the ones that have become in the last decade, much thanks to Instagram for quite a leading woman in the food world. In recent years, the share of bloggers has gone up in wonders. It's no longer just a blog post - newspaper columns, cookbooks, hookup with commercial entities, cooking shows and more. Bloggers have become more distracted in this decade than ever before, and they have completely proven themselves.

Pleasure, vegan model Benanochka cook (Photo: Dror Einav)

Delight from Nanochka Restaurant (Photo: Dror Einav)

Veganism

The last decade is the decade in which veganism has entered the consciousness of us all. Try to imagine ten years ago where the concept of veganism met you and where today is. Tal Gilboa brought it to Prime Time in the Big Brother, vegan communities grew and flourished, large, active vegan groups on Facebook, and tremendous consumer power, which even the largest manufacturers did not remain indifferent to, made sure they had quite a few products. Almost every restaurant today makes sure to offer vegan dishes on the menu, not to mention also vegan restaurants Mehadrin and Tel Aviv has even been selected several times in the last decade for one of the world's best vegan cities. It was totally their decade.

Hamburger (Photo: Image processing)

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The food press

The tenth and final phenomenon - we, the food press. We've also been through some sort of process over the last decade, coverage has expanded, given the stage to anonymous chefs, Instagram wrestling, the pursuit of "scoops" and premieres, have become part of the food press as well. If we close a circle, every new burger, or pizza, gets a headline or item, not always rightly, to be honest, but as the foodie section has shown, everyone wants to read and hear more about food, and we try to deliver you the goods. Most of the time we really try to make you interesting and tasty, hope you succeed too. See you next decade.