Globalization will have a powerful effect on the future of dining. Recipes and meals from the world’s kitchens will be　__1__  anywhere and anytime. Globalization is the master　__2__　that will drive the world of food. Formerly remote __3__ and cooking styles are creating a whole new culinary mosaic as they are　 __4__　and reinterpreted all over the world.

　　For the globe-trotting businessman, food savvy will be an important　__5__　of career mastery. Being successful in South America or the Far East means having insight　__6__　another culture, and local　__7__　will become an important component of that. People will need　__8__　of food and ingredients from different continents and cultures as one aspect of　__9__　, cultural exchange, and success.

　　__10__　, culinary globalism will not be limited to physical travel. Chefs will learn about __11__ ingredients, recipes, and techniques without ever leaving their kitchens. Soul food will continue to appeal, even as diners grow more　__12__　. Look for collard greens and fried chicken on the menus of upscale restaurants. Fast-casual restaurants--trendy eateries that combine speed and quality--should keep growing in __13__ . Ethnic cuisines will　__14__ globally and combine: Look for chifa, a mixture of Japanese and Spanish foods,　__15__ 　its native Peru. Uzbek dishes, meanwhile, combine Persian, Russian, and Chinese　__16__　at bistros in New York and Chicago.

　　Pizza on a griddle? New York chef Mario Batali is among those __17__　pizza, making it thinner, healthier, and more __18__　. One size does not fit all: look for designer delis, __19__ you can choose from a wide variety of main and __20__ dishes to take home and heat up yourself.