Twentieth International Conference on Diversity in Organizations, Communities & Nations

Abstract

Ranked as the world’s 85th most diverse country, the United States encompasses many ethnic and racial groups and is projected to steadily increase. The food industry continues to grow and evolve to satisfy the needs of its increasingly diverse population, and Americans are becoming more adventurous in their dining habits. The three most popular ethnic foods in the U.S. are Chinese, Mexican, and Italian; and, the most popular condiment is salsa—topping America’s beloved ketchup. While food is a form of cultural identity, the complex American history of enslavement, immigration, and conquest means the U.S. does not have one distinctive food tradition but is influenced by the fusion of various cultures. Research shows that four out of five Americans have dined at an ethnic restaurant and that international travel has also contributed to increased ethnic food sales domestically. While some are receptive to trying these foods because of perceived nutritional and/or health benefit, the Americanization of authentic cultural cuisine, for better or worse, has boosted its acceptability for others. This study examines how America’s longstanding and growing diversity impacts restaurant food options and provides implications for the industry’s future.