Trending Cuisines and Factions

I returned this week from the International Association of Culinary Professionals annual meeting in Washington, DC.  It was a fabulous meeting, as always.  I connected with good friends, ate a lot of good food and learned a lot too.  You’ll be hearing more about the meeting in future posts. One of the presentations I attended was on food trends and featured an excellent panel, including Suzy Badaracco from Culinary Tides.  Here are her predictions for top cuisines and factions for 2015.

Deep South/Appalachian/Low Country

backcountry cooking pEtE

Backcountry cooking by pEtE on flickr;

What does is mean to eat Appalachian?  Check out Eat Me Daily

Filipino


filipino

tapsilog by Shubert Clencia on flickr

Cuban 

cuban sandwich

cubano by Jeffreyw on flickr

Middle Eastern Lamb kabobs

Lamb Kebabs at Taboon by Kevin Harber on flickr

Nordic

4594972596_ce5fc11da9_z

Nordic Skyscraper Restaurant by Jonathan Marks on flickr

Brazilian

13676004774_e1c0905c4b_b

Tristao Da Cunha on flickr

Regional Mexican

5911155841_35d7288eb8_z

Torta by Rick Bayless in Chicago via Star 5112 on flickr

Easter Block EU – Russian

3689373270_785e05d927_z

Russian Borsch Soup by Robyn Lee on flickr

FACTIONS

Foraged

Seasonal

Picked, sour, fermented

Single estate/farm foods

Hybrids

Global Breakfast

Snacks

Street Food

Global Vegetarian

Artisan,  Housemade

Spirited Desserts

Tea Cocktails

 

  

Enjoy this?

share it

Discuss

8 Comments

Copyright 2020 Nutrition Unplugged
Disclosure
Design by cre8d