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