In this article, we are going to explore the topic of New American cuisine in detail, since it is a topic that has generated great interest today. From its origins to its impact on today's society, New American cuisine has been the subject of debate and discussion in different areas. Over the years, New American cuisine has evolved and taken on different meanings depending on the context in which it is analyzed. That is why it is relevant to delve into its nature, its distinctive characteristics and the implications it has on daily life. Likewise, different perspectives and approaches will be addressed that will allow us to have a comprehensive vision of New American cuisine, in order to understand its importance and relevance today.
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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. 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. There is often a focus on fresh, local, and seasonal farm-to-table ingredients.
The movement was popularized in the 1990s by various celebrity chefs, including Wolfgang Puck, Jeremiah Tower, Alice Waters, and Jonathan Waxman.
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.