Inside the 108-page Winter 2005 Issue:

Classification of Culinary Trends By Stage - Where are They Now?

Stage 1

• Achiote (musky flavored seeds)
• Arepas (Venezuelan cornmeal cakes)
• Sambal (ethnic condiment)
• Pho (Vietnamese Noodle Soup)

Stage 2

• Ponzu Sauce (citrus soy-based dipping sauce)
• Garam Masala (Indian spice blend)
• Piquillo Peppers (Spanish peppers)
• Agua Frescas (Hispanic beverage)

Stage 3

• Ceviche
• Lemon Grass

Stage 4

• Coconut Milk

Stage 5

• Sweet & Smoky Flavor
• Cooking Method: Smoking
• Pesto
• Mango

Chef's Council® Feature Article

• Chef Speak: Red, Hot and New

Wharf Research Study

• Primary, Proprietary Research Examining What Consumers are Saying About These Products (segmented by product, and then by region, gender and age)

Profile of Mediterranean Cuisine

• Emerging Cuisine: A Nation of Great Tastes- Defining and celebrating what we mean by “American cuisine”

Strategic Implications

• "Regional American Cuisine -Defining the “Red” and “Blue” States on the Culinary Map: How to Make Regional American Cooking Stand Out in the Rising Tide of Ethnic Cuisine"

Back Trends

• "Looking Back: Does that Duck have a Resume? Regionality is Hitting Home"