August 2005: Culinary Trend Mapping Report

Aug 15, 2005
100 Pages - Pub ID: LA1152235
Abstract Table of Contents Related Reports

Each quarter Culinary Trend Mapping Report will offer an unparalled view into whats hot - and what will be - in the food world.

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

Stage 2
  • Farro
  • White Tea
  • Serrano Ham

Stage 3
  • Lettuce Wraps
  • Dulce de Leche flavor profile
  • Drinking Chocolate

Stage 4
  • Infused Olive Oils
  • Ciabatta
  • Braised Short Ribs
  • Applewood Smoked Bacon

Stage 5
  • Chinese Chicken Salad
  • Fresh Ginger

Chefs Council Feature Article
  • Chef Speak: Americans Are Getting More Serious About Their Chocolate

Wharf Research Study
  • 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
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