BELLEVUE, Wash. — Duck fat, high-brow mac and cheese, mobile espresso, underground take-out and pies on a stick are changing the culinary scene across the country, Hartman Group researchers have found. “These are things that could have long-range effects on our food culture,” Melissa Abbott, director of culinary insights at the Hartman Group, told SN. She added that cooking techniques are changing and, in their flexibility, will probably be long-lasting. “It's not fusion cuisine, but ...
REGISTER TO VIEW THIS ARTICLE - Register for a Free Account
Registering for content on Supermarket News will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick. What are you waiting for!In addition you will also receive complimentary access to the SN salary survey data tables.
Attention Paid Print Subscribers: While you have already been grantedfreeaccess to SNwe ask that youregister now.We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.