I have much to catch up on, but for now, some interesting articles:
More than just eating local: Home Grown
Sean Brock is opening a restaurant in South Carolina called Husk, where the cuisine will be firmly rooted in the South: if it's not grown there, or if it's not historically related to the area, no dice. An interesting twist on the idea of eating local (or, in his case, regional), in the geographical, historical, *and* cultural contexts of the word.
Relatedly, though ironically taken to an international context, Brad Farmerie thinks global cuisine is more than just combining exotic ingredients: World Chefs: Farmerie says global cuisine should be focused
It's only a short Q and A, but he touches upon the idea of using ingredients in the context of the cultures from whence they're derived, rather than just willy nilly throwing things on a plate. Culture matters!
Which is maybe something restaurateurs/chefs should take to heart before considering following QSR's suggestion to shake things up by drawing inspiration from other food cultures: Driving innovation through international inspiration
Then again, Falafoul, a Saudi Arabia-based chain of fast-food restaurants has apparently incorporated "international flavors like Greek, Italian and Mexican" into their falafel sandwiches. Apparently they're looking to expand into the US market; if they succeed, I'd be intrigued to see how such international flavors might get reinterpreted through "traditional Arabic" eyes for an American audience.