NEW YORK, Dec. 16 - S'mores on restaurant dessert menus? White eggplant? Bison burgers? A look at the trends Food Wine found on the culinary horizon for 1998:
In the Kitchen
1. White foods. Think eggplant, asparagus, beets, ginger and anchovies.
2. Soul food.
3. Sea salts. A sprinkling from oceans world over.
4. Bison. The hot low-fat meat.
5. Big beans. Especially giant white limas.
6. More artisanal American foods. Olive oils, breads and cheeses.
7. Tandoor ovens. Now for home cooks.
8. Slow-roasted everything.
9. Tentacles. As in octopus and squid.
10. Childhood sweets as grown-up desserts. S'mores, cotton candy and more.
11. Regional Mexican menus.
12. South Indian cooking.
13. Korean food. In a year you won't have to ask what bi bam bap is.
14. Austrian flavor.
15. Jazz. Eating to the beat.
16. Classics revived. New life for old favorites such as Delmonico's in New York City and Chasen's in Beverly Hills.
17. Tea lists. Becoming as common as beer and wine lists.
18. Vegetarian tasting menus.
At the Bar
19. Single-village mezcal.
20. German beer. Moving out of specialty grocery stores.
21. Vodka from unexpected places.
23. "Terroir" tastings in California. Microclimates as a marketing tool.
24. Reverence for old vines.
25. Even more martinis.