People always want great tastes and experiences with food and drinks. The culinary world is becoming better because chefs are trying new ways to prepare certain dishes and meet the tastes and preferences that the customers want. The new cuisines come from different places and this means that people also learn about other cultures as they eat the foods from that other place. The trend is changing the traditionally heavy dishes into lighter ones and giving weight to the use of local ingredients. The trend also enables for the use of modern ways of cooking. Chefs in American restaurants are preparing cuisines from Eastern Europe in place of Mediterranean cuisines and other common ones such as Spanish, French, Italian, Chinese and other that have become common.
American chefs are using Hungarian cuisines in their meal preparations. For instance, Chef Nicolaus Balla who serves at the San Francisco bar Tartine says that his food preparations regularly includes some Hungarian foods (Eddy). He says that American culinary is evolving and becoming more global where people from different parts off the world can obtain their native foods in high and middle–class restaurants. Nicolaus notes that that Eastern European culinary methods focus mostly in the usage of the whole natural foods unlike the American which uses the processed foods.
Another Chef, Matt Shapiro serving at Schmidt’s German restaurant in San Francisco, tries to explain the reason why there is this trend in the US. He notes that the US had become home to many immigrants from Eastern Europe and they have come with their culture including culinary methods. Since their culinary methods appear to give people healthier foods compared to the American culinary ways, then the people have loved the foreign methods (National Restaurant Association). In addition, many of the immigrants living in the East coast and the east coast and the Midwest are also used to their native foods and they need to get such foods at the local restaurants.
The new East European cuisines are known to avoid creams and other foods that thicken food. According to Albert Reiner, the owner of Leopold’s – a restaurant from San Francisco the traditional restaurants from other western countries such as Germany have increased. The difference is with foods such as soups and sauces. For instance, the hotel does not prepare ordinary sauces but its sauces lack flour and cream.
Many restaurants in places where there are many people from Eastern Europe are always ready to learn more from the customers. For example in the making of dessert veggies, there is increased use of veggie in place of fruits because the Eastern Europeans consider veggies more nutritious compared to fruits, moreover, the veggies give people more identity and freedom to prepare then in a certain way.
Some of the trends that have come up include the notable abandonment of traditional meats such as beef and goat meat. Americans are getting used to rabbit sausages and ducks even if they are doing this from a trial perspective (Larson). The people start with the rational American food such as burgers and then begin to experiment with foreign foods. The restaurant owner have also improved their offerings and present people with not only the Easter European means but also i with Mediterranean foods since they have a reputation for great cooking.
People have gained confidence with cuisines from other places. For instance, Joseph Pitruzelli, a restaurant owner from Los Angeles notes that men have gained great confidence in asking for foods that are not traditionally considered as American cuisines. Pitruzelli notes that people tend towards that which is unique and it is hard for them to keep to the old when there is a substitute. Pitruzelli noted that Americans are now open to foods from other places such as sausage from the Mediterranean places. For instance, Charles Bell who serves at the Healdburg’s offices states that they offer nine varieties of sausages (Eddy). His favorite is a Tunisian one made from pork and Tunisian spices. Other examples of cuisines that people enjoy are a potato flatbread, and chicken paprika. Rainer also notes that people love the macaroni and cheese.
The Austrian cuisine known as “kaesespaetzle” is also becoming highly popular. Thus cuisine is made from cheese and macaroni with some other ingredients such as flour eggs, milk, pepper, salt, and nutmeg. Three different types of alpine cheeses can be added to the mixture and then melted together. The resulting mixture is then cooked for e short while and then topped with while cabbage salad and onions (Eddy). This cuisine has becoming common in the US and it is opening the way for many other related ones from Eastern European countries such as Hungary, Slovenia, Slovakia, Belarus, Georgia, Ukraine and many others former soviet union countries.
Although the American population is adopting cuisines form Eastern Europe, they source almost all the ingredients from the local market. The local places such as Detroit and Wisconsin provide almost all the sausages and meat that is required to make all types cuisines that require meats. Milk and other agricultural produce are obtained locally and this has also caused the adoption of foreign cuisines to become better. The only ingredient that American chefs obtain from abroad could be the special spices which they can get from Mediterranean countries, Arabia, Latin America and Africa. However, the local food industry is trying to process its own spices such as peppers. At times the chefs must use the original ingredients from Eastern Europe like say paprika from Hungary and Speck from Austria.
The Eastern European cuisines are becoming popular in the US but sometimes people fear strange things that they have never tried before. At times clients will ask for some cuisines without fully understanding them only for them to blame the chef or the management for selling them something “terrible”. At other times, the chefs may buy ingredients to make a given cuisine but the clients fail to like it and this leaves the clients with a bad experience. Some clients hate other cuisines completely when they get a bad experience the first time they try foreign ones.
The goo thing is that the trend by Americans to consume foods and cuisines form other places such as Eastern Europe is on the rise in the places that attract the highest number of tourists. The restaurants at the beaches in California make great sales from the European cuisines to their clients and this is good for the economy of the country.
Although the Eastern European cuisines have not become as popular as other cuisines such as Italian, French, Spanish etc., they offer people variety. People willing to try out something different from the usual cuisines can try out the Eastern European ones and feel the difference. In addition, people can enjoy new culture beside the food. While enjoying the meals it is good that people learn about the cultures in Eastern Europe (Glusac). This can make people to learn the truth about some of the lies they have heard about other countries and other cultures.
As more people continue to settle in the US from Eastern European countries, the cuisines from that place will continue to become favorites among American. The mixing of the European cultures with the American ones from different places around the world will only lead to other cuisine. This will make the US to be the home of some of the best cuisines in the world.
Works cited
Larson, Sarah. The Top 10 Recent Culinary Trends. March 13, 2014. Web 20 march 2016 http://www.escoffieronline.com/the-top-10-recent-culinary-trends/
Eddy, Jody. The new Guard of European Cuisine. Web march 20 2016 http://www.culinarytrends.net/European.html
National reastaurant Asociation. What hot culinary forecast. Web 20 March 2016 http://www.restaurant.org/News-Research/Research/What-s-Hot
Glusac, Elaine 8 ways cruise options are expanding. March 16 2016, Web 20 March 20, 2016 http://www.nytimes.com/interactive/2016/03/16/travel/8-ways-cruise-options-are-expanding.html?_r=0
