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Charlotte's Changing Cuisine Culture

Tanner Latham
Chicken suqaar and greens with the canjeero (flat, spongy) bread like it was a fajita at Jamile's, Somali restaurant in Charlotte.

As Charlotte’s demographics have changed, as people move here from around the country, the less homogenous character of the city is now reflected in our dining options. We’ve gone from a town full of restaurants featuring a meat and three with sweet tea to a city in which foods from around the world including multi-ethnic fusions are featured, still leaving room for Southern barbeque. We take a closer look at these new options and what they tell us about our changing identity.

Tom Hanchett
, Community Historian  

Helen Schwab, Food writer for the Charlotte Observer             

Bruce  Hensley, organizer of Charlotte Restaurant Week