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　　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.

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　　Things in the henhouse changed practically overnight when McDonald’s announced in 1999 that it would no longer buy eggs from producers who didn’t meet its guidelines for care of chickens. Those guidelines included limiting the 1 of birds that could be kept in one 2 and prohibiting beak removal, 3 trimming just the tips.

　　Once McDonald’s had 4　the way in issuing animal care guidelines for the company’s suppliers, many other giants of the fast-food industry rapidly followed 5　, including Burger King, Taco Bell, Pizza Hut, Wendy’s, A and W and KFC. Now, the American Meat Institute has 6 welfare guidelines and audit 7 for cattle, pigs, and chickens. And the European Union, representing our foreign customers, is also 8 in with, among other things, legislation banning. 9 use of crates to house pregnant sows, 10 in 2013.

　　Questions about animal care 11 with the explosive growth in large-scale livestock farms, 12 spurred customers to complain about animals being treated as “factory parts”. That spurred ARS and the livestock industry to take a proactive approach to addressing animal　13　issues, making sure that guidelines are based on facts 14 through scientific research. The goal is to share research findings with the retail food industry and others so that the livestock industry can improve its 15 guidelines.

　　Ten years ago, to 16 these concerns, ARS started a research program on livestock behavior and stress. The scientists involved were tasked with finding out whether modern farming practices were 17 stressing animals. And if so, could scientific methods be developed to measure this stress so that 18 could be evaluated objectively rather than subjectively?

　　A decade later, the 19 answer is “yes” to both questions, Many had expected the answer to be “no” on both counts, but science works independently 20 people’s opinions.