1. Get more info on this report!
New Old World Cuisine: Culinary Trend Mapping Report
August 31, 2011
In 2011, technically post-recession but still experiencing hard times and in need of
comfort, many U.S. consumers are looking to a part of the world that, far from being
completely exotic or foreign to the American palate, has rather long influenced it. The
Northern Old World regions explored in New Old World Cuisine: Culinary Trend
Mapping Report are being virtually and literally revisited by hungry and curious
consumers eager to learn more about the heritage behind some of the everyday foods
many of us have long enjoyed. So whether it’s unearthing a traditional method for
making pretzels by hand or going back to the drawing board to improve the standard hot
dog, chefs, diners, do-it-yourself aficionados and food lovers of all stripes are delving
into the food cultures of Belgium, Scandinavia, Germany, and Austria.
With the comfort quotient high for many of these hearty cuisines, the report provides
food industry players and marketers a great starting point for exploring the Northern
New Old World to see what it has to offer to today’s demanding consumer. This
includes an exploration of the drivers behind the interest in this cuisine:
Authenticity
Artisanal Cooking
Healthful & Satisfying Foods
Flavor Adventure
The report is organized into profiles of the four culinary regions themselves. Through
these in-depth looks, CCD experts paint the big picture of the culture surrounding the
cuisine and present a variety of ways in which these trends can be translated for
product or menu development.
•••••
The Culinary Trend Mapping Report is an indispensable tool for those whose job it is to
stay abreast of what's hot—and what will be—in the food world.
The reports leverage the Center for Culinary Development’s (CCD) signature Trend
Mapping technique, a validated method for identifying which culinary trends are gaining
traction and which are simply flashes in the pan.

2. Each 65+ page journal is packed with trends, data, strategies and insights on the food
industry that simply aren't available anywhere else.
Each Issue of the Culinary Trends Mapping Report
Identifies the maturity level of foods and ingredients according to CCD’s unique,
proprietary 5-stage trend mapping process.
Concentrates on a theme that is affecting the food industry, and then looks at the
emerging and established trends along the Trend Map that are shaping this
theme.
Delves into these trends and what they mean for you and the manufacturing,
retailing, and foodservice industries.
Gives strategic insight into how consumers are thinking of and reacting to new
foods and ingredients.
Provides business know-how regarding opportunities, challenges, and ways to
implement current trends into foodservice, retail, and packaged goods
operations.
Presents a feature interview with a member chef from CCD’s exclusive 80+
member Chefs’ Council who offers expert analysis and unique perspective on a
specific trend.
Trend Mapping
Trend Mapping is guided by the premise that major food trends pass through five
distinct stages on their way to the mainstream:
Stage 1: The ingredient, dish and/or cooking technique appears at upscale
dining establishments, ethnic and popular independent restaurants.
Stage 2: The item is featured in specialty consumer-oriented food magazines
such as Bon Appetit plus retail stores such as Sur La Table that target culinary
professionals and serious home cooks.
Stage 3: The item begins to appear in mainstream chain restaurants—
Applebee's or Chili's—as well as retail stores such as Williams-Sonoma that
target recreational cooks.
Stage 4: Publications such as Family Circle and Better Homes and Gardens pick
up the buzz.
Stage 5: Finally, the trend makes its way to quick service restaurant menus and
either starts to appear or gains increased mainstream presence on grocery store
shelves.
Availability
Published every other month, the Culinary Trend Mapping Report is available for
purchase as a single issue or a six-issue subscription.

3. TABLE OF CONTENTS
Executive Overview
Why New Old World Cuisine? — Kimberly Egan
Executive Summary
Trend Profiles
Trend Summary
Belgian
Scandinavian
Germanic
Chef Speak: CCD Chefs’ Council® Interview
Paul Fabré: Authentic Old World Comfort Attracts Anew
Strategic Implications
Opportunities for New Old World Cuisine
Sources
Source List
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