Also known as the "Big Apple" or the "City of Dreams," New York City is one of the most socially-dependent cities in the United States. Trends are ridden like waves here: after the ramen fad died out, bone broth has taken center stage in recent months. The term shouldn't be dismissed as a misnomer, as it's a (very) literal translation. In reality, New Yorkers are going crazy for nothing more than classic beef or chicken broth, typically made by boiling animal bones in water, usually along with cartilage and connective tissue. In Europe, broth has been consumed for centuries, if not millennia, given its simplicity; but only recently has this trend taken hold on the streets of New York, prompting everyone to sip broth on the go, like a true street drink, a nod to the wellness culture of recent years.
Broth Has Become a Trend, Even Among Celebrities
The trend exploded in 2014 in the East Village, where chef Marco Canora, a chef of Italian origins, opened Brodo, changing the paradigm of the dish and its way of conceiving it, thus transforming it into a practical and healthy drink. Canora's idea gained a huge following, especially among celebrities: Kobe Bryant, for example, as major local media reported between 2015 and 2016, was fond of this broth. While others in recovery sipped orange juice or protein drinks, the NBA star preferred broth not only for the flavor, which he evidently enjoyed, but also for its nutritional properties. In fact, as early as ten years ago, it was believed that a good broth could be extremely beneficial for repairing joints, aiding digestion, regulating mood, and purifying the skin. Others even believed it could regenerate collagen and make tired bodies feel young again. "It's fantastic: it gives you energy and reduces inflammation," Bryant himself said when asked about it. And when a big star, especially in American basketball, endorses a product, it quickly begins to proliferate across the United States.
A Phenomenon That Continues to Grow, Thanks to The Latest Wellness Trends
Since the start of the Covid-19 pandemic in 2020, the global health and wellness market has seen an incredible surge. This broad sector also includes physical health, immune health, and nutrition. While not all of them, many recent trends perfectly capture this philosophy: we are increasingly seeing a search for clean, "zero waste" foods that offer comfort while also not "dirtying" a healthy lifestyle.
Among the world's oldest preparations, dating back to the Stone Age, broth has always enjoyed an excellent reputation for its nutritional value. In Europe, but also in Asia, broth is synonymous with home, warmth, family, and self-care. When prepared well, it is rich in collagen, amino acids, and minerals, and is often associated with joint and connective tissue health.
Intended as a new street food to be enjoyed while walking or working, the new American broth concept can also be customized to your liking, with the addition of marrow, spicy oil, or fresh ginger. But that's not all, because some have experimented even further with broth: just a few years ago, Ryan Chetiyawardana, one of the world's most creative and famous bartenders, proposed the Bone Dry Martini, a twist on the famous classic with roasted chicken bones dissolved in phosphoric acid. The resulting drink was added to a lemon brandy, all mixed with Ryan's own homemade vodka. This case, however, is not destined to be an isolated one: in fact, as reported in the United States, broth is also making a name for itself for its versatility and is increasingly appearing in bar cocktails. This trend is also expected to spread further in the United Kingdom, despite only starting to gain popularity with the general public a few years ago.
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