In ‘Cooking to a World Beat’ Michael Bauer points to the wide range of flavors on offer

In Cooking to a world beat, Michael Bauer of the San Francisco Chronicle highlights the rise of Spanish and Asian influences in American cooking (and the end of the French-English-German hegemony) and how Tuna Tartare is now a staple at many restaurants.
The Culinary Institute of America is actually presenting Spain and the World Table (November 2-4) as part of its Worlds of Flavor Events. The guest chef for that event is Ferran Adria of renowned restaurant El Bulli.