Globalization's effect on future dining

Globalization will have a powerful effect on the future of dining. Recipes and meals from the world's kitchens will be available anywhere and anytime, food-trend specialist Art Siemering told the World Future Society, Bethesda, Md. "Globalization is the master trend that will drive the world of food," says Siemering, editor-in-chief of the Internet Food Channel. "Formerly remote ingredients and cooking styles are creating a whole new culinary mosaic as they are transplanted and reinterpreted all over the world."

For the globe-trotting businessman, food savvy will be an important part of career mastery. Being successful in South America or the Far East means having insight into another culture, and local dishes will become an important component of that. "People will need knowledge of food and ingredients from different continents and cultures as one aspect of socialization, cultural exchange, and success," Siemering suggests.

Moreover, culinary globalism will not be limited to physical travel. Chefs will learn about exotic ingredients, recipes, and techniques without ever leaving their kitchens. Soul food will continue to appeal, even as diners grow more health-conscious. Look for collard greens and fried chicken on the menus of upscale restaurants. Fast-casual

restaurants--trendy eateries that combine speed and quality--should keep growing in popularity.

Ethnic cuisines will expand globally and combine: Look for chifa, a mixture of Japanese and Spanish foods, beyond its native Peru. Uzbek dishes, meanwhile, combine Persian, Russian, and Chinese flavors at bistros in New York and Chicago.

Pizza on a griddle? New York chef Mario Batali is among those rethinking pizza, making it thinner, healthier, and more portable. One size does not fit all: look for designer delis, where you can choose from a wide variety of main and side dishes to take home and heat up yourself.

COPYRIGHT 2004 Society for the Advancement of Education
COPYRIGHT 2004 Gale Group