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Avocado toast

The meaning of «avocado toast»

Avocado toast is a type of open sandwich consisting of toast with mashed avocado, salt, black pepper, and citrus juice. Potential additional ingredients that enhance the flavor are olive oil, hummus, red pepper flakes, feta, dukkah, tomato, and many other toppings.

Avocado toast became a food trend of the 2010s. It has appeared on café menus since at least the 1990s. Following avocado toast's elevation to trend status, the act of ordering avocado toast at a café was criticised as a symbol of frivolous spending.

Avocados are a native fruit of the Americas with their likely origin being Central Mexico.[1] The trees and fruit have been cultivated by pre-Columbian civilizations from South Central Mexico for nearly 9,000 years.[2][3] As such, sliced or mashed avocado has been eaten on some sort of bread, flatbread, or tortilla (often heated or toasted) since humans first started consuming avocados, and before any documented or written history. In some countries in the Americas, avocado toast for breakfast has been such a staple in the diet that there is no documentation, nor was there a reason to document (such as in a recipe) such a basic, simple spread on toast.[4][5]

In the San Francisco Bay Area, people have been eating avocado toast since at least 1885.[6][7] In 1915, the California Avocado Association described serving small squares of avocado toast as an hors d'oeuvre.[8] According to The Washington Post, it was believed that chef Bill Granger may have been the first person to put avocado toast on a modern café menu in 1993,[9] although the dish is documented in his native Australia as early as 1929.[10] In 1999, Nigel Slater published a recipe for an avocado "bruschetta" in The Guardian. The journalist and editor Lauren Oyler credited Cafe Gitane 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, who first put avocado toast on the menu tried it herself for the first time in Queensland, Australia in the mid-1970s.[11]

In 1962, an article in The New York Times showcased a "special" way to serve avocado as the filling of a toasted sandwich. In another article published in 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."[11]

Jayne Orenstein of The Washington Post reports, “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.” Gwyneth Paltrow has been credited with the popularization of avocado toast. She wrote in her cookbook, “truthfully this is one ‘recipe’ both Julia [co-author] and I make and eat most often! And it's not even a recipe,” she writes. “It’s the holy trinity of [vegan mayonnaise], 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 Paltrow's 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.[9]

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