This comes across as a slightly cringeful explanation of a phenomenon that I'm not really sure is a problem. The author's constant referencing of trendy ingredients comes across as an attempt to sound up-to-date with trends in cuisine, without actually knowing what those trends are.
Also, the article is factually incorrect - aoli is not mayonnaise, it's an emulsion made of garlic and olive oil; no egg should be involved in its production.
Finally, it appears that the author has it out for millennials in general [1].
https://www.phillymag.com/news/2016/01/08/boomers-millennial...
