Globalization of Food Preferences
As American consumers opt for more ethnic cuisines and foreign flavors, traditional mainstream brands become less relevant while regional, artisanal products grow in popularity.
In the late 1980s, I was a member of a college friend’s wedding party. While the wedding itself was largely uneventful, the rehearsal dinner proved anything but. The groom’s parents decided to hold the event at a swank hotel offering (then) cutting-edge fusion cuisine from the Pacific Rim.
The bride’s relatives—mostly from a small town in the Midwest—were appalled. In the place of steak, fried chicken, Jell-O salad, or any of the other familiar foods one would expect at such an occasion, the hote…
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