Hartman Group Examines New Culinary Trends

BELLEVUE, Wash. — Duck fat, high-brow mac and cheese, mobile espresso, underground take-out and pies on a stick are changing the culinary scene across the country, Hartman Group researchers have found. These are things that could have long-range effects on our food culture, Melissa Abbott, director of culinary insights at the Hartman Group, told SN. She added that cooking techniques are changing and,

BELLEVUE, Wash. — Duck fat, high-brow mac and cheese, mobile espresso, underground take-out and pies on a stick are changing the culinary scene across the country, Hartman Group researchers have found.

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