If you grow up with Kung Pao chicken, you will get sick of Kung Pao chicken. You will then get excited by Pad Thai. Then you will go through a Pho phase, and after that you will get hot for Cambodian, Malaysian, Indonesian. Try a burrito, then some Oaxacan moles, and soon you'll be drinking pisco sours and searching for an authentic Feijoada (southern Brazilian). The appetite for ethnic exploration ain't slowing down. Eventually, the food-delirious world will turn its attention to the last continent for culinary exploration-- and it's not Antarctica. Get ready, circa the 2030s, for an influx of foods and flavors from sub-Saharan Africa. And if you're a doubter, take a look at Marcus Samuellson's The Soul of a New Cuisine, the book that made me a believer in Africa's culinary potential and the inevitability of Senegalese take-out.
The appetite for ethnic exploration ain't slowing down. Eventually, the food-delirious world will turn its attention to the last continent for culinary exploration-- and it's not Antarctica. Get ready, circa the 2030s, for an influx of foods and flavors from sub-Saharan Africa. And if you're a doubter, take a look at Marcus Samuellson's The Soul of a New Cuisine, the book that made me a believer in Africa's culinary potential and the inevitability of Senegalese take-out.
Source: www.huffingtonpost.com
