A Taste of the World:
Ingredients
Globally and Ethnically Inspired Ingredients
By Jerry Tenenberg
Ethnic cuisine is hot, but don’t just take our word on it—about every organization that works with or conducts research into
any aspect of the food industry has the stats to
back it up.
In January 2010, editors at the Food Channel compiled a list of the top trends, flavors
and food influences of the past decade (2000-
2009). Of the Top 10 Food Influencers, number one is Organic Foods, and number two is
International Cuisines.
The National Restaurant Association produces an annual report on hot trends by surveying more than 1,800 chef members of the
American Culinary Federation. According to
the report, Regional Ethnic Cuisine ranked in
the top 20 trends among 70 percent of the respondents. In that category, Ethnic Fusion,
North African, Latin American and Southeast
Asian topped the list. Ethnic condiments are
also trendy in the Ingredients category, from
Indian yogurt dishes like raita to spicy Thai
sriracha and chutneys.
Americans are adventurous diners and
seek out new flavors and experiences,
whether in restaurants or home cooking.
Years ago “Chinese food” was a catchall
phrase but now educated palates understand
the difference between regional fare such as
Mandarin or Szechuan. Younger generations
in particular have grown up with diversity and
multicultural cuisines.
Kara Nielsen, a trend analyst for the Cen-
ter for Culinary Development comments,
“Basically, as we become more sophisticated
eaters, we are learning foods exist regionally.
We are starting to see that some of the Mexi-
can food we like is coming from Oaxaca or
the Yucatan Peninsula.”
Another factor contributing to the drive
for global cuisine is the growth in Hispanic,
Asian and Indian immigration, making more
ethnic foods readily available in restaurants
and groceries.
