Sensationally coloured foods have a short shelf life in the Instagram news cycle. Unicorn lattes might last a few months, before fading from view. But black foods are an exception to the rule. Two years ago black ice cream was a social media sensation, thanks especially to the glossy, black coconut ash ice cream from Morgensterns in New York, followed up by Goth soft serve from Little Damage in Los Angeles. That should have been the end of it, but black-coloured foods have since proliferated. Among the reasons are the popularity of bitter, charred foods from such places as Scandinavia, the acceptance of squid ink as more than a novelty ingredient and the rise of activated charcoal as a health food. And there’s the visual impact, which should never be underestimated in this age. In South Korea, an annual holiday celebrates black food. On April 14, Black Day, in a ritual that started in the early 2000s as the antithesis of Valentine’s Day, single women and men wear black and eat black...
Would you like to comment on this article?
Sign up (it's quick and free) or sign in now.
Please read our Comment Policy before commenting.
Subscribe now to unlock this article.
Support BusinessLIVE’s award-winning journalism for R129 per month (digital access only).
There’s never been a more important time to support independent journalism in SA. Our subscription packages now offer an ad-free experience for readers.
Cancel anytime.
Questions? Email helpdesk@businesslive.co.za or call 0860 52 52 00. Got a subscription voucher? Redeem it now.