THE FUTURE OF DINING

BETHESDA, MD—Globalization will have a greater effect on the future of dining than any new dish or seasoning.

Recipes and meals from the world’s kitchens will be available anywhere and anytime as globalization expands, says a noted food-trend specialist in the latest FUTURIST magazine. And business travelers whose customers, employees, and suppliers are spread all over the globe ignore the importance of local cuisines at their own peril.

"Globalization is the master trend that will drive the world of food," says Art Siemering, editor-in-chief of the Internet Food Channel. "Formerly remote ingredients and cooking styles are creating a whole new culinary mosaic as they are transplanted and reinterpreted all over the world."

For the globetrotting businessman or woman, food savvy will be an important part of career mastery. Being successful in South America or the Far East means having insight into another culture, and local dishes will become an important component of that. "People will need knowledge of food and ingredients from different continents and cultures as one aspect of socialization, cultural exchange, and success," says Siemering.

Other Siemering forecasts include:

Culinary globalism won’t be limited to physical travel. Virtual chefs will learn about exotic ingredients, recipes, and techniques without ever leaving their kitchens.

Soul food will continue to appeal, even as diners grow more health-conscious. Look for collard greens and fried chicken on upscale restaurant menus.

Fast-casual restaurants—trendy eateries like Chipotle and Baja Fresh that combine speed and quality—will continue to grow in popularity.

Ethnic cuisines will expand globally and combine: Look for chifa, a mixture Japanese and Spanish foods, beyond its native Peru, and Uzbek dishes combining Persian, Russian, and Chinese flavors at bistros in New York and Chicago.

Pizza on a griddle? New York chef Mario Batali is among those rethinking pizza, making it thinner, healthier, and more portable.

One size does not fit all: look for designer delis, where you can choose from a wide variety of main and side dishes to take home and heat up yourself.

More tasty food trends are detailed in Siemering’s "Cooking Globally, Eating Whenever: The Future of Dining" in the May-June 2004 issue of THE FUTURIST, available for $4.95 at bookstores and newsstands and from the World Future Society, 7910 Woodmont Ave., Suite 450, Bethesda, MD 20814.