NRN 50: Taste of change

NRN 50: Taste of change

Consumers’ preferences for ‘It’ flavors slowly shifts to favor exoticism, health

Not so long ago, American menu writers were chiefly focused on a handful of big flavors — Caesar, Cajun, barbecue and Buffalo. At the same time, they looked to such “big” ethnic cuisines as Italian, Mexican and Chinese for inspiration.

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