Culinary Trend Mappingsm Report: A Quarterly Journal of Food and Ingredient Insight

May 1, 2004
70 Pages - Pub ID: LA977817
Abstract Table of Contents Related Reports

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

Inside the 78-page Spring 2004 Issue:

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

  • Buckwheat Noodles
  • Kaffire Lime & Leaves
  • Mole
  • Naan
  • Wood Plank Cooking

Stage 2

  • Farm-Raised Seafood
  • Grass-Fed Beef
  • Herbed Desserts
  • California Farmstead Cheese

Stage 3

  • Sake
  • Jicama

Stage 4

  • Tomatillo
  • Sweet Heat

Stage 5

  • Caesar Salad

Chef’s Council® Feature Article

  • Chef Speak: "Still Hailing Caesar"

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 Latin American Cuisine

  • Emerging Ethnic Cuisine - and a Profile of Chef James Schenk, owner of the South American-themed San Francisco restaurant, Destino

Stats

  • Packaged Facts data on the “ethnic” consumer and Latino population

Strategic Implications

  • "The Tastebud Implications of the ‘Latin-zaiton’ of America"

Past CCD Trend Article by Marc Halperin

  • Looking Back: "Homage to American Fromage: Surely Even the Moon Will Soon be Made of U.S. Artisan Cheeses"

Sources

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