Now that we’ve had our fill of the Mediterranean diet, Americans are looking to Asia to whet their appetites.

Believe it or not, we denizens of the USA have, in just a short time, become rather adventurous in our dining habits.

In little more than two decades, the United States has gone from being a nation of “conservative, bland food lovers to one embracing big flavors and culinary adventure,” maintains Greg Drescher, executive director of Strategic Initiatives at the Culinary Institute of America at Greystone in St. Helena.

“After collectively opening our minds and palates to chiles, salsas and other Latin foods, it was an easy step to welcoming the hot, similarly enticing, bold flavors of South and Southeast Asia.”

To that end, Drescher and his CIA associates earlier this month welcomed an army of chefs, village cooks, street food vendors, artisanal food experts and cookbook authors to “The Rise of Asia,” the 10th annual Worlds of Flavor International Conference and Festival staged at Greystone.

Acknowledging “the white hot Asian flavors trend in America,” Drescher told conferees that American business and political leaders “are increasingly focusing on Asia and so, too, will American diners.”

Three decades ago, Americans were reluctant to travel to Asia, fast on the heels of an unpopular war, and were turned off by closed societies and unstable governments. Today, they’re booking flights across the Pacific in unprecedented numbers.

“Asian flavors are already reshaping the menus of American restaurants,” the Greystone executive pointed out to all, “and as their customers respond to these flavors enthusiastically, this phenomenon will continue to accelerate.

“Japanese flavors have taken the high-end New York restaurant scene by storm, Thai restaurants have multiplied across the United States and, globally, Indian restaurants are earning accolades and Michelin stars, diners are falling in love with Vietnamese pho and salads, Las Vegas casinos are opening pan-Asian noodle bars and chain operators are leveraging Asian flavors to create the next generation of hot multi-unit concepts.”

Conference co-chairs Fuchsia Dunlop (UK-based Chinese food authority), Mai Pham (CIA instructor and chef/owner of Sacramento’s Lemon Grass Restaurant) and Suvir Saran (cookbook author and chef/owner of New York’s Dévi Restaurant) pointed out that Asian demographics in this country have played a role in this culinary trend.

Although Asian-Americans comprise only 4.3 percent of the total U.S. population — around 12.5 million people — this represents a 63 percent increase from the 1990 census, making Asian-Americans the fastest growing U.S. ethnic group by percentage growth.

‘The next big thing’

Asia is the largest continent in the world, home to nearly 61 percent of the world’s population. Predicting that Asian cuisine will surely be “the next big thing,” Drescher pointed out that the food service industry is quickly learning that the region is overflowing with potential dining and food concepts.

“You want upscale? Think traditions of Chinese banquets, Japanese Kaiseki restaurants and the cooking of the royal courts of Bangkok, Hue, Seoul and Rajasthan.

“You want quick serve or fast casual? Look no further than the street food vendors of Singapore, Malaysia, Vietnam and Indonesia, and the home cooking traditions of India and Korea.”

Another boost to Asian cookery is the pursuit of health and wellness in this country, ranging from alternatives to medicine to weight loss regimes, from healthier diets to fitness and spa workouts.

“Many Asian culinary traditions, ingredients and ideas are perceived as more healthful than others, including the traditional Asian approach of using small amounts of meat and other protein to flavor larger portions of plant-based foods and meals,” Drescher stated as part of his conference-opening remarks.

He also pointed to “the plentiful use of Chinese herbs, Thai aromatics, Vietnamese herbs, Indian spices and more, with their real or perceived health value; the central role that fish plays in Japanese and other Asian cooking traditions; Indian Ayervedic medicine and its role in inspiring emerging American spa trends, including approaches to food and beverage; and the rich traditions of vegetarian cooking throughout Asia.”

Additionally, the fact that the 2008 Summer Olympics will be held in Beijing will not only educate Americans about China but also give a boost to Chinese cookery.

As the “explosion of Asian ingredients takes place from coast to coast, Americans will see the Asian culinary influence spreading into even the small communities in the heartland,” he concluded.