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FOR IMMEDIATE RELEASE Thursday, August 24, 2000 |
CONTACT:
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Sue Hensley 202-331-5964 Erica Bohm (858) 541-2049 media@restaurant.org |
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Non-Traditional Ethnic Cuisines Gain in Popularity
Washington, DC &emdash; As America's restaurants continue to reflect the diversity of the nation, a recent National Restaurant Association study has revealed that while Italian, Mexican and Cantonese-Chinese foods are the most popular among consumers today, non-traditional ethnic cuisines such as Thai, Vietnamese and Middle Eastern are beginning to make great strides in recognition among American palates.
Third in a series – new National Restaurant Association research shows Americans embracing a spicier taste "Consumers are finding and trying more and more cuisine options than ever before," said Steven C. Anderson, president and chief executive officer of the National Restaurant Association. "The traditional ethnic cuisines Americans have been eating for years, while still popular, are not the only show in town. Cuisines such as Latin American, Korean and Mediterranean are becoming more recognized by consumers, and this trend toward Americans experimenting with cuisines that are foreign to them is likely to continue." The Association's study, Ethnic Cuisines II, looks at a myriad of cuisines and international foods. The most popular cuisines are Mexican, Italian and Cantonese-Chinese &emdash; 97 percent of the respondents to the survey are aware of these foods, up two percentage points from the 1994 survey. As the "big three" continue to dominate the American palate, the most surprising changes in America's ethnic cuisine awareness, according to Ethnic Cuisines II, affects a number of the 20 other cuisines examined in the study. For example, traditional ethnic cuisines Americans have dined on for years, such as French, German and Scandinavian are among the more recognized cuisines. Between 71 and 87 percent of adults are familiar with these cuisines. The survey also revealed some startling statistics regarding these once-dominant cuisines: they are starting to be superceded as other cuisines become more accessible and apparent. Conversely, ethnic cuisines from America's newest immigrants are gaining a foothold on the American restaurant scene. Spicier foods such as Cajun/Creole, Indian, Thai and Vietnamese are grabbing the attention of American diners. Both Thai and Vietnamese cuisines are growing in popularity with 68 percent of American adults aware of them&emdash;an increase of eight percentage points from the 1994 report. Awareness of Cajun/Creole and Indian cuisines increased to 86 and 74 percent respectively. The study reveals a number of reasons for the changes in American cuisine tastes. Old European cuisines such as French, German, Greek and Scandinavian have long been familiar to American diners, however, many younger consumers are actively seeking spicy foods. Consequently, this important age group has played an important role in the rising popularity of various ethnic cuisines. In addition, as the restaurant industry is the cornerstone of career opportunities, providing individuals with the ability to own their own business, more and more immigrants are opening restaurants representing their own culture. Ethnic Cuisines II surveyed 1,230 U.S. consumers of ethnic foods in May 1999 to study comparisons in awareness and usage of various ethnic cuisines. ### Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which is comprised of 945,000 restaurant and foodservice outlets and a work force of 13 million employees. Together with the National Restaurant Association Educational Foundation, the Association works to lead America’s restaurant industry into a new era of prosperity, prominence, and participation, enhancing the quality of life for all we serve. For more information, visit our Web site at www.restaurant.org. |
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