From crêpes and fondue to tapas and specialty coffees, culinary trends in America have covered a lot of ground in the past 20 years. In 1978 who could have predicted a 24-hour television network devoted to food or guessed that our national obsession with slimness would lead to olestra--nonfat fat? FOOD & WINE decided to get a jump on the developments of the next two decades by asking restaurant reviewers, food scientists, cultural commentators and other pundits to predict what, where and how we'll all be cooking and eating in the year 2018. Here's what they had to say:
Successful cloning advanceswill lead to an Alice Waters and a Wolfgang Puck in every corner of the globe. Technology will allow those who are curious to visit restaurants on-line, almost as if they were accompanying a reviewer. Newspaper critiques will come with taste swatches. In a trend that will take off where grazing ends, people will beam themselves from course to course: a starter in Hong Kong, a main course in Paris, a dessert in Manhattan.
Tom Sietsema,restaurant producer and food critic for Washington Sidewalk, a Microsoft on-line entertainment guide
I hope that a kind of peasant cookingwill reestablish itself, with people enjoying pure, simple foods made with locally available and organically grown ingredients.
Alice Waters, chef-owner of Chez Panisse, Berkeley, California