Schools and similar institutions doing "our family cookbook" through one of these automatic cookbook website things. Why is that bad? Because (1) the parents are pressured into paying through the nose for the result; (2) the editing and so forth is nonexistent, because automatic, and thus you're paying through the nose for something dead useless; and (3) for some reason a lot of people decide that they should contribute by copying a recipe verbatim from a well-known cookbook -- apparently Silver Palate is "our family."
Schools and similar institutions insisting that everyone focus on food heritage, so that the kids (and their parents) who aren't total WASPs are required to dredge up stuff that they may well never have eaten in their lives just to satisfy some incoherent notion of bloodline authenticity.
"Creative" maki rolls filled with a zillion different second-rate ingredients, covered with spicy mayonnaise, and possibly deep-fried.
Talented up-market chefs publishing "simple and easy" cookbooks that consist of a small number of simple, easy recipes that just happen to involve one or more rare and/or expensive ingredients.
The ongoing transformation of formerly inexpensive, bony, stringy, and otherwise difficult cuts of meat into super-expensive delicacies. I continue to think that anyone who buys "osso buco" at $15 per pound including bone must be smoking something illegal. Pork belly is only the latest in a long line that includes chicken wings and oxtails. I fully expect to see pig trotters jacked up to $10/pound any day now.
Bacon should be done about now.
"Gourmet" processed snack foods.
Muffins and scones at coffee shops that contain upwards of 750 calories.
Mussels haven't gotten significantly more expensive lately.
Rye is back.