Culinary Trendmapping the Mediterranean Rim Reply

roasted sardines Mediterranean

January 16, 2014–Maggie Hennessy, writing for Food says, “Foods from the Mediterranean Rim have been growing in popularity since at least the mid-1990s, reinforced by Americans’ seemingly insatiable appetite for flavors from Italy, Spain and Greece.”

She goes on to comment on the two-way influence this trend in its maximum expression–the Mediterranean diet–has on  “chefs and food manufacturers.” That’s funny, as we thought one of the secrets of the Med diet was to shun manufactured food. It seems that our adoption of new food sensations is a five-step process. It’s an interesting concept.



Here’s the link to the full article:


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