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Home > Trend Watch > 2013 > November 1 > The Changing American Menu Highlights New Demographics

Trend Watch

Perspective on the buzz

Here's a tasty trend to sink your chompers into. Food is a remarkable lens to view a population through, and modern America is no exception.

From the Associated Press:

As immigrant and minority populations rewrite American demographics, the nation's collective menu is reflecting this flux, as it always has. And it goes beyond the mainstreaming of once-esoteric ethnic ingredients, something we've seen with everything from soy sauce to jalapenos.
This is a rewrite of the American menu at the macro level, an evolution of whole patterns of how people eat.

By far the biggest demographic bringing culinary change is America's surging Latino population, whose spicy and delectable cuisine is often no longer thought of as "ethnic" food. Tortillas and burritos (like pizza and spaghetti), are American staples, and salsa has replaced ketchup as the #1 American condiment.

It's a generational marker too:

From queso fresco to chorizo, traditional Hispanic foods - or even just the flavors of them - are making their way into our everyday diet, particularly among the millennials - those born between the early `80s and the turn of the century. Generation Y's Hispanic community was born into an American culture but still holds onto its traditions, often eating white rice and seamlessly switching between English and Spanish.
"They are looking for products that are not necessarily big brands anymore," says Michael Bellas, chairman of the Beverage Marketing Corporation. "They like brands that have character. They are looking for authenticity and purity, but they are also looking for new experiences."

True in food, and true in church. The church potluck may be the first sign of growing diversity in your congregation. But even if it isn't, it will likely be the most delicious. More spice at the church picnic?

¿Por que no?

Related Topics:ResearchTrends
Posted: November 1, 2013; All posts for week of November 1, 2013

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