Charting a New Flavor Course

Global cuisines are more popular than ever, thanks in part to the proliferation of cooking shows and cookbooks, movement of people across borders, and consumers’ general willingness to try new foods. Two-thirds of consumers eat a wider variety of ethnic cuisines now versus five years ago, according to the National Restaurant Association (NRA 2015). In particular, foods and ingredients from Asia—everything from sushi, matcha tea, and kimchi to gochujang, fish sauce, and ghee—see…