October 2019 Digital Issue

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FOOD FILE GLOBALLY INSPIRED MENUS MEET DEMANDS OF WELL-TRAVELLED DINERS Story by Janine Kennedy Unique, bold, authentic — these words surface repeatedly when discussing globally inspired cuisine in Canada. Changes to how chefs present global cuisines are underway, due largely to the demand for unique menu items that tell a story. While Canadian consumers are generally well travelled and educated on global flavours, each individual has their own idea of what makes an international dish authentic. It’s up to foodservice operators to provide a multifaceted guest experience to meet these growing expectations. 16 FOODSERVICE AND HOSPITALITY OCTOBER <strong>2019</strong> FOODSERVICEANDHOSPITALITY.COM
Recent research from Chicago-based Technomic shows 62 per cent of diners are eating globally inspired cuisine at least once a month and demand is largely driven by younger diners. “Younger generations are generally driving demand for innovation, including global cuisines,” Anne Mills, senior manager of Consumer Insights at Technomic explains. “They’re more diverse and have had greater exposure to different cuisines from a younger age — thanks to the Internet — so they’re more open to trying new foods and flavours.” Ethics have become an important consideration when discussing globally inspired cuisine and many industry experts say we need to refer to it differently in a country as multicultural as Canada. Many within the industry are also concerned with issues surrounding cultural appropriation. Jo-Ann McArthur, president of Nourish Food Marketing in Toronto, says an entire generation of Canadians now exist who have never known anything other than multicultural restaurant offerings. “We aren’t using the term “ethnic” anymore — especially not in Toronto, where Generation Z has grown up with these types of international cuisines as staples in their lives,” she explains. “They’re just multi-cultural food offerings — a true reflection of Toronto as a city.” For those living outside Toronto, ethnic backgrounds vary considerably throughout Canada (First-Nations groups being considered the only true ethnic Canadians). Each ethnicity represented within Canada, as well as the distinct geography of each area, influences the food culture of that region. “What we’re seeing now [in globally inspired food trends] is more regional cuisine,” McArthur continues. “People don’t want ‘Asian’ food anymore; they want to know what they eat in Taiwan. They’re going out for Vietnamese or Filipino food. There’s no blanket terminology anymore.” Arlene Stein, founder and executive director of Toronto’s Terroir Symposium, agrees the terminology needs to change around this cuisine. “Language is powerful and important in the way we frame things,” she says. “People are questioning why the differentiation of ‘ethnic’ to equate non-Western cuisines? By what we have learned and researched over the years, ‘ethnic’ is a racist term. By clinging to these [differentiations] we’re ignoring the FOODSERVICEANDHOSPITALITY.COM OCTOBER <strong>2019</strong> FOODSERVICE AND HOSPITALITY 17
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October 2019 Digital Issue

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