A. Elizabeth Sloan

The term “melting pot” has never meant more than when it is applied to foods. In recent years, ethnic foods, cooking techniques, and ingredients have set America’s culinary pace. Stir-frys, tortilla wraps, and fajitas mainstreamed onto menus. Asian-influenced bowl meals took center stage. And egg rolls, wontons, and taquitos gave us a new perspective on bite-sized foods.

As awareness and trial of ethnic cuisines increase, so will their influence on American palates and fare. According to the Nati…

Consumer Trends

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