Culinary Offerings Continue to Evolve in California

Food, as an experience, has evolved dramatically in recent decades, including in California. Where once people might not have given where or what they were eating much of a second thought, things are now much different.

And the nuances around food in California could be continuing to change.

The New York Times has a conversation out with two editors on its food desk, noting some new trends. Among them:

• Something known as “third culture” cuisine, honoring not just a person creating food unique to their cultural heritage, but even coordinated with their unique experiences in life;
• How artificial intelligence is now guiding line cooks on how to create dishes, based on what customers order through a website;
• The emergence of new destinations for good restaurants, such as Sacramento or Paso Robles,

As is always the case with the Times, it's thought-provoking fare all in all.

Read more: “What Restaurant Trends Emerged in California This Year?” on NYTimes.com.