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A model of historical development and future trends of Italian cuisine in America |
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| Authors: | Angelo Camillo Woo Gon Kim Patrick J. Moreo Bill Ryan |
| Affiliation: | 1. Daniels College of Business, University of Denver, 2044 E. Evans Avenue, Office # 330, Denver, CO 80208, United States;2. International Center for Hospitality Research, Dedman School of Hospitality, The College of Business Florida State University, 288 Champions Way, UCB 4116, P.O. Box 3062541, Tallahassee, FL 32306-2541, United States;3. Food and Beverage Management Department, William F. Harrah College of Hotel Administration, University of Nevada, 4505 Maryland Parkway, Las Vegas, NV 89154-6022, United States;4. School of Hotel and Restaurant Administration, Oklahoma State University, 210 HESW, Stillwater, OK 74078, United States |
| Abstract: | This study investigated both the historical development and future trends of restaurant cuisine in America. Italian cuisine is used as the basis of a prediction model. The study identifies the historical factors in menu trends in Italian–American cuisine; the factors that will influence culinary trends in the future, and whether the results can be applied to the development of a prediction model that will predict how restaurant cuisine in America may develop. This study used both qualitative (focus groups) and quantitative (online survey) methods. The growing popularity of Italian cuisine in the United States will continue to shape the evolution of America's restaurant cuisine. |
| Keywords: | Future trends Cuisine trends Historical development Italian cuisine Cuisine popularity Restaurant cuisine Conceptual model |
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