Avocado Toast

Simplistically avocado toast is mashed avocado with salt, pepper, and citric juice. Though many have started adding other elements such as poached eggs, salmon, strawberries and feta. According to Lauren Oyler from Broadly., <https://broadly.vice.com/en_us/article/my-fruitful-search-for-the-origins-of-avocado-toast>“in certain demographics—young, urban, upwardly mobile, on Instagram—avocado on toast has surpassed the grilled cheese as the go-to easy-and-filling bread-based lunch, moving far beyond the curious-minded trend pieces it inspired in 2014 and 2015 to become a regular feature in the bourgeoisie's diet.”
<https://www.washingtonpost.com/news/wonk/wp/2016/05/06/how-the-internet-became-ridiculously-obsessed-with-avocado-toast/?utm_term=.14c33a3824c5>In areas where avocados are abundant such as Australia and Mexico, people have eaten avocado with corn tortillas or toast. The origin of who created the first avocado toast is still unknown, but according to The Washington Post, Sydney Australian chef Bill Granger may have been the first person to put avocado toast on his café menu in 1993. In 1999, Nigel Slater published a recipe for an avocado "bruschetta" in The Guardian. Oyler said Cafe Gitane is credited with bringing the dish to the United States in its “Instagrammable” form, as it grew as a food trend. Chloe Osborne, the consulting chef at Cafe Gitane in Manhattan estimates that the first creation of the avocado toast took place in Queensland,Australia in the mid-70s.
In 1962,however, a New York Times article showcased an "unusual" way to serve avocado as to put it in a toasted sandwich. In another article published by the New Yorker on May 1, 1937, titled "Avocado, or the Future of Eating," the protagonist eats"avocado sandwich on whole wheat and a lime rickey" <https://broadly.vice.com/en_us/article/my-fruitful-search-for-the-origins-of-avocado-toast
<https://broadly.vice.com/en_us/article/my-fruitful-search-for-the-origins-of-avocado-toast Osborne said "avocado on toast was not on every Australian cafe when I put it on Gitane's menu,I think it caught on quickly there, but there was no predicting where it would head. It was almost a cliché in Australia by the time it was in Gwyneth Paltrow's book.”As Oyler said, “the dish's appearance in Gwyneth Paltrow's 2013 cookbook It's All Good is widely credited as being its turning-point from normal thing to eat to phenomenon.
<https://www.washingtonpost.com/news/wonk/wp/2016/05/06/how-the-internet-became-ridiculously-obsessed-with-avocado-toast/?utm_term=.14c33a3824c5>In accordance with Jayne Orenstein, of The Washington Post, “avocado toast has come to define what makes food trends this decade: It’s healthy and yet ever-so-slightly indulgent. It can be made vegan and gluten-free. It’s so Instagrammable that #avocadotoast has over 100,000 posts. And most important of all: It is wholeheartedly endorsed by Gwyneth Paltrow.” Gwyneth Paltrow has been credited to be the source of the popularization of avocado toast. She wrote in her It’s All Good cookbook, “truthfully this is one ‘recipe’ both Julia and I make and eat most often! And it’s not even a recipe,” she writes. “It’s the holy trinity of Vegenaise, avocado and salt that makes this like a favorite pair of jeans — so reliable and easy and always just what you want.” With social media the popularization of the food grew and after Paltrows' book food bloggers recreated the dish and merchandise being created.Bon Appétit magazine published a recipe for “Your New Avocado Toast” in its January 2015 issue.It followed with Meryl Streep turning into the fruit toast on the @tasteofstreep Instagram page.
< Hannah Goldfield,an author for The New Yorker said, “according to David Sax, the most successful food trends reflect what’s going on in society at a given time. Americans wanted cupcakes ten years ago, he told Brickman, because they sought childhood comforts after the trauma of 9/11; Americans wanted fondue in the sixties because they aspired to cosmopolitanism. Artisanal toast, one might posit, represents our intensifying obsession with and fetishization of food. Every meal is special and important, every dish should be elevated, revered, and broadcast—even something as pedestrian as toast.” She argues that we are what we eat in terms of identity.“Avocado toast”—which might be described as a sub- or tangent-trend—has grown particular legs because it overlaps with another potent trend: “clean living.”<http://www.newyorker.com/culture/culture-desk/the-trend-is-toast>

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