New American cuisine

From WikiMD's Food, Medicine & Wellness Encyclopedia

New American cuisine is a culinary movement that originated in the United States in the 1980s. It emphasizes the use of fresh, local ingredients and a fusion of traditional American cooking techniques with those of other cultures.

History[edit | edit source]

The term "New American cuisine" was first used in the 1980s to describe a new style of cooking that was emerging in the United States. This style was characterized by a focus on fresh, local ingredients and a fusion of traditional American cooking techniques with those of other cultures. The movement was largely a reaction to the processed, mass-produced food that had become common in the United States in the post-World War II era.

Characteristics[edit | edit source]

New American cuisine is characterized by its emphasis on fresh, local ingredients. Chefs who specialize in this style of cooking often source their ingredients from local farmers' markets or grow them in their own gardens. This focus on local ingredients not only ensures that the food is fresh and flavorful, but also supports local farmers and promotes sustainability.

In addition to its focus on fresh, local ingredients, New American cuisine is also known for its fusion of different cooking techniques. Chefs who specialize in this style of cooking often incorporate techniques from a variety of different cultures, including French, Italian, and Asian cooking. This fusion of different techniques results in dishes that are unique and innovative.

Influence[edit | edit source]

New American cuisine has had a significant influence on the culinary scene in the United States. Many restaurants now offer dishes that are inspired by this style of cooking, and it has also influenced the way that many Americans cook at home. In addition, the emphasis on fresh, local ingredients has helped to promote the growth of farmers' markets and has increased awareness of the importance of sustainability in the food industry.

See also[edit | edit source]

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Contributors: Prab R. Tumpati, MD