Whether it’s spicy Korean, chile-infused Mexican, garlicky Argentine or good ole’ American, the nature of barbecue and grilling in the U.S. has become truly global. Flavor on Fire: Global Barbecue and Grilling, the July 2006 issue of the Culinary Trend Mapping Report, examines the ingredients, cooking styles and ethnic influences that the Center for Culinary Development (CCD) has identified as about to hit, or have established themselves, in the U.S. We delve into the foods and flavors of Asia, Latin America, the Caribbean and the U.S., and critically assess how food marketers can take advantage of these hot trends - without getting burned.
Market Assessment: Consumers, Professionals, Business
Strategic Implications: What are, in CCD’s words, the “strategic levers” food marketers, foodservice operators and food retailers should pull to identify opportunities for new product development in the global BBQ sphere? Kimberly Egan, CCD’s managing partner, invites us to consider how food marketers can break out of the barbecue sauce paradigm, and how the foodservice industry can cross international boundaries without the inherently broad, American appeal, of grilling.
Professional Perspective: We hear from the “professor” of the grill, chef, writer and cooking show personality Steve Raichlen, on where he sees trends in BBQ heading. As the host of PBS’ Barbecue University and the author of the Barbecue Bible cookbook series, Raichlen knows that we’ve evolved from burgers and hot dog - and offers his insights into what the next generation of grilling will look like.
Industry Insights: Joan Lang is another industry veteran who has made her reputation working for and writing about food for a diverse library of publications, ranging from the Zagat Guide to Restaurant Business to Foodservice Director. She’s also been a managing editor for the Culinary Institute of America and has been a consultant to many of the top food marketing companies in the country.
Joan fires up her experience and imagination and gives readers a menu of novel ways to translate the Americans’ grilling wanderlust into menu and store shelf items.
With extensive profiles of each ingredient/food emerging within the five stages of the trend map, this wellness issue of the Culinary Trend Mapping Report provides you with the most up-to-date, insider’s look at what’s hot and what’s not in the world of food. Top food marketers rely on trend mapping to keep them on the pulse of what’s happening and what’s about to happen as far as consumer tastes are concerned.
The Culinary Trend Mapping Report is an indispensable tool for those whose job it is to stay abreast of what's hot - or what will be - in the food world!
Using the Center for Culinary Development’s (CCD) signature Trend Mapping technique, a validated method identifying which culinary trends are “gaining traction” and which are simply flashes in the pan, each report concentrates on a theme, or trend, that is affecting the food industry, and then looks at the emerging and established ingredients, cooking styles and products along the Trend Map that are driving this theme.
Each report is a 75+ page journal packed with trends, data, strategies and insights on the food industry that simply aren't available anywhere else.
Each Issue of the Culinary Trends Mapping Report
Additional features include:
Trend Mapping is guided by the premise that major food trends pass through five distinct stages on their way to the mainstream:
Published bimonthly, the Culinary Trend Mapping Report is available for purchase as a single issue or a six-issue subscription.
Trend Profiles: Where are they now?
American Regional Barbecue
Chef Speak: Chefs’ Council® Interview
Where to Find it