DES MOINES, IA — Experiencing new cultures through food is becoming a flavorful pastime, especially during the holidays.
According to the National Pork Board's second annual "Holiday Table Trends" survey, eight out of ten Americans want to incorporate global flavors into their holiday menus. And, America's palates are revved up to try something new.
"Whether you're hungry for nostalgic flavors with a modern twist, or you want to step up your sides this season, it's easy to get inspired," says Jill Silverman Hough, food and wine expert and author of the 100 Perfect Pairings cookbook series and contributor to the National Pork Board's Pork's Perfect Pairings Report: 2011 Guide to the Holiday Table.
With savory bacon or juicy roast pork, introducing new flavors to your holiday cooking is simple. And thanks to its versatility, pork has a place at any table. Be it an intimate dinner or large family gathering, a dish like Italian-Herbed Crown Roast of Pork with Sausage and Parmesan Dressing is a definite crowd-pleaser.
For more holiday meal ideas and to read the report, visit www.porkbeinspired.com .
About The National Pork Board The National Pork Board has responsibility for Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and foodservice marketing, export market promotion, production improvement, technology, swine health, pork safety and environmental management.
About The "Holiday Table Trends" Survey The "Holiday Food Trends" survey was conducted by Wakefield Research ( www.wakefieldresearch.com ) among 1,000 Americans ages 18 and older between August 17th and August 22nd, 2011, using a random-dialing telephone omnibus survey. Quotas have been set to ensure reliable and accurate representation of the U.S. adult population 18 and older.
Source: National Pork Board