New American cuisine

New American cuisine, also known as Modern American cuisine or Contemporary American cuisine, is the wave of modernized cooking predominantly served at upscale fine dining restaurants in the United States, originating in the 1980s.[1] New American cuisine is generally a type of fusion cuisine which assimilates flavors from the melting pot of traditional American cooking techniques mixed with foreign and sometimes molecular gastronomy components.[2][3] There is often a focus on fresh, local, and seasonal farm-to-table ingredients.[4]

Not to be confused with American cuisine, the general term for American food.
For other uses of "New American", see New American.
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The movement was popularized in the 1990s by various celebrity chefs, including Wolfgang Puck, Jeremiah Tower, Alice Waters, and Jonathan Waxman.[1]

New American cuisine features innovative use of seasoning and sauces. Originally based on French, nouvelle, and traditional American cuisine, New American has since progressed to include elements of Mediterranean, Latin American, Asian, and other cuisines.[5][6][7]

See also

References
  1. Daley, Bill (18 November 2017). "What is "New American" food, anyway?". Chicago Tribune.
  2. "Characteristics of Contemporary Cuisine" (PDF). LTCC Online.
  3. "Philip Marie Restaurant". Pulsar Studio. Retrieved 2014-03-14.
  4. "Modern American Cuisine". Life in the USA. 29 March 2022.
  5. Holmberg, Martha (2004-10-01). Cooking New American. Taunton Press. ISBN 1561587281. Retrieved 2014-03-21.
  6. "Foodies". Studio 10. 2011. Archived from the original on 2016-03-12. Retrieved 2016-03-12.
  7. Metropolitan Home (1981-01-01). The New American Cuisine. Random House Value Publishing. ISBN 978-0517544570.


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