Word: sushi
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Dates: during 2000-2009
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Acurio takes heart from the success of Japanese cuisine around the world. He says that 40 years ago, no one imagined that raw fish, seaweed and super-spicy wasabi would be a worldwide craze. But now there are more than 40,000 top-quality sushi bars in the world; last year they generated more than $150 billion, and another $40 billion in related products were sold. That example is warming the hearts of Acurio and his compatriots who have visions of Peruvian restaurants on Main Street, U.S.A., serving up such staples as cuy (the national dish of roasted guinea...
...Market offers everything from freshly-made sandwiches and sushi to hot entrees and hard-to-find imported cookies and candy. Plus it’s always open. Some may complain it’s expensive, but must cheap drunks eat cheap drunk food...
...based organization that regulates tuna fishing among most countries that engage in it, breeding stocks of bluefin tuna have declined to below 40% of their 1970 levels, with the steepest drop occurring in the past five to 10 years. Much of the problem lies with the runaway market for sushi and the illegal fishing that exploits the profits it offers. Some scientists, like Brian MacKenzie of Denmark's National Institute of Aquatic Resources, have suggested that at the current levels of fishing, the collapse of bluefin stocks in the eastern Atlantic and Mediterranean is imminent. (See pictures of bluefin tuna...
What restaurant trends are you noticing right now? When I first started five years ago, everybody was doing some version of sushi. No matter what cuisine you were being served, it was like, "Oh, what do you know, there's uncooked fish in the annals of this cuisine!" Right now everybody is doing fried chicken. (See the top 10 food trends...
Fried chicken? Really? People were more flush with money and into the no-carbohydrate zone five years ago; that was when sushi was around. Now we're in a down economy, when people go out they eat to fill up. Even people who have money don't want to spend as much. Restaurateurs want to serve food they can keep below a certain price point. So it's fried chicken served by restaurants that don't normally do fried chicken...