摘要：The American public, in its increasing attention to foods, is demonstrating a desire for greater variety in restaurant service and foods. The author assesses recent restaurant food trends, including the emphasis on light food, entertainment in dining, and a broader range of ethnic foods.
关键词：John Naisbitt; Peter Claudio Martini; Culinary programs; Culinary Institute of America; Seasonal foods; Fresh regional foods; Ambiance; CIA; FIU
