It’s Time to Break up With Red Velvet for Good

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It’s Time to Break up With Red Velvet for Good
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Once a regional favorite, and then the it-flavor if the 2000s, red velvet has found its way into food it has no business tainting

“Then, driven in part by a cameo as an armadillo groom’s cake in ‘Steel Magnolias’ in 1989 and the arrival of the Magnolia Bakery in the West Village in New York City in 1996, red velvet gained new life,” wrote Severson for the, it was everywhere. Which would have been fine, except that it became a stand-in for any confection that’s been doused in food-coloring and slathered in cream cheese frosting.

This should not bother me so much. We’re past red velvet’s peak — it’s no longer the flavor of every single wedding cake, so it’s easy enough to avoid. And I’m not even from the South, so this does not feel like the world has ripped a beloved custom from me and tarnished its reputation. . But the phrase “red velvet” has turned into secondhand for luxury, decadence, and richness, and rarely does it live up to that reputation.

One feature of a world in which you can cross America on a five-hour flight, information can instantaneously reach anyone with an internet connection, and every brand seems like it’s on a mission to expand into every possible market is that there are fewer regional foods that are truly regional. This has its pros and cons. On one hand, it’s great to be able to Google a recipe for something you’ve never eaten and experience it for yourself firsthand.

Maybe admitting how bad most red velvet has gotten will inspire people to seek out the good versions that surely exist. Or maybe the next trend will just follow in its footsteps, taking something regional and novel and turning it into buzzwords to slap on anything it vaguely resembles. If that’s the case, I can only hope the next trend involves less food coloring, and that Magic Mike is left to dislike whatever flavors he chooses.

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