Inside the 100-page Summer 2005 Issue:

Classification of Culinary Trends By Stage - Where are They Now?
Stage 1

• Chimichurri
• Cooking Method: Churrasco
• Burrata Cheese

• Farro
• White Tea
• Serrano Ham

• Lettuce Wraps
• Dulce de Leche flavor profile
• Drinking Chocolate

• Infused Olive Oils
• Ciabatta
• Braised Short Ribs
• Applewood Smoked Bacon

• Chinese Chicken Salad
• Fresh Ginger

• Chef Speak: Americans Are Getting More Serious About Their Chocolate

• Primary, Proprietary Research Examining What Consumers are Saying About These Products (segmented by product, and then by region, gender and age)
  • New Feature: Consumer Dining and Shopping Behavior Insights
    • How often do you eat in a restaurant in an average month?
    • When you eat out, do you typically . . . (ordering habits)
    • When grocery shopping, do you buy organic products?
    • How often do you personally buy groceries from (retail venues)
    • Which of the following food publications/food media channels do you follow?
    • Which of the following cuisines have you eaten in the past 30 days?
  
  Profile of Regional Mexican Cuisine
  
  • Emerging Ethnic Cuisine - Chefs see greater authenticity, regional specialization emerging in Mexican food
  
  Strategic Implications
  
  • Moving Beyond the Taco: Introducing Authentic, Regional Mexican Ingredients and Dishes to a Nation Accustomed to Chips and Salsa
  
  Back Trends
  
  • Looking Back: A Growing Fondness for Handcrafted Things
  
  Sources