Published November 23, 2015
We are truly in the midst of a renaissance of American food culture today. Consumers are more educated, enthusiastic, and passionate about the food they eat, and have an appetite for new information and experiences in the food world. American media devotes more and more ink to all things comestible, and food is a fun and engaging topic of conversation.
The Hartman Group has released a deep-dive report on the current state of American food culture that explores how American appetites have shifted in the last few years. While the report is vast and thorough, there are five key findings from it that exemplify the recent changes in American food culture it explores.
It should be noted that there are different types of consumer. Not everyone has followed the American food revolution. For people who have followed the trend and become more engaged with food, desire for variety has changed the way they cook and where they choose to eat out. The schedule of mealtimes has also drifted to accommodate modern work schedules. Finally, the meaning of “fresh,” always variable, has now drifted to connotating a level of transparency bout ingredient sourcing.
Read the full article here: Food Culture Today: New Appetites, New Routines
Published November 23, 2015
Perhaps no Thanksgiving dish inspires more debate than the mixture of cubed bread, binders, and seasoning that is baked and served as a side. Should it be made with breadcrumbs or fresh bread? Should it contain sausage, or oysters, or nuts? Is it called stuffing or dressing? Eater has an article that discusses one traditional way of preparing this classic dish, Southern cornbread dressing cooked in a baking tray rather than inside the bird.
Read the full article here: Everything You Need to Know About Southern-Style Dressing
Published November 23, 2015
According to a 2013 study by the National Restaurant Association, approximately 79 million Americans will turn to restaurants for at least some of the food they eat on Thanksgiving and Black Friday. With that in mind, restaurateurs across the country have the difficult task of trying to satisfy diners’ cravings for traditional flavors while trying to put their own spin on classic dishes. FSR Magazine has a piece in which several chefs talk about the calculations that went into their Thanksgiving menus for this year. The consensus: stick to the holiday standards, but use unexpected flavors to add zest and interest to timeworn dishes.
Read the full article here: Balancing the Unique and Classic on Thanksgiving Menus
5 Insights About Modern American Food Culture
We are truly in the midst of a renaissance of American food culture today. Consumers are more educated, enthusiastic, and passionate about the food they eat, and have an appetite for new information and experiences in the food world. American media devotes more and more ink to all things comestible, and food is a fun and engaging topic of conversation.
The Hartman Group has released a deep-dive report on the current state of American food culture that explores how American appetites have shifted in the last few years. While the report is vast and thorough, there are five key findings from it that exemplify the recent changes in American food culture it explores.
It should be noted that there are different types of consumer. Not everyone has followed the American food revolution. For people who have followed the trend and become more engaged with food, desire for variety has changed the way they cook and where they choose to eat out. The schedule of mealtimes has also drifted to accommodate modern work schedules. Finally, the meaning of “fresh,” always variable, has now drifted to connotating a level of transparency bout ingredient sourcing.
Read the full article here: Food Culture Today: New Appetites, New Routines
Commentary
Comments closed