Akademik

n.

Food prepared in such a way that it is healthy, but bland.

"Today's buzzwords for menu writers are roasted, grilled and braised. No steaming on that list. It has fallen victim to its own virtuous image: these days, steaming sounds like deprivation cuisine; too healthy, too boring."

— Marian Burros, "Take Steaming Seriously? Chefs Do," The New York Times, October 25, 2000