New American cuisine
 |
| This article is part of the series on |
| American cuisine |
|---|
|
Regional cuisines
Northeastern
New England • New Jersey • New York City • Philadelphia • Pennsylvania Dutch Midwestern Southern (list) Western Southwestern Other |
|
Styles
Barbecue (Texas, other regional) • Fast food • Fusion • New American |
|
Religious and ethnic
|
|
Rituals & Festivals
|
 United States portal |
 |
This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (December 2009) |
New American cuisine is a term for upscale, contemporary cooking served primarily in restaurants in the United States. Combining flavors from America's melting pot with traditional techniques, New American cuisine includes ethnic twists on old standbys, Old World peasant dishes made from luxury American ingredients and molecular gastronomy.
It developed in the 1980s and features significant creative use of in-season produce and sauces. It is somewhat related to the French Nouvelle cuisine and often incorporates influences from Latin American, Mediterranean and Asian cuisine.
[edit] See also
|
||||||||||||||
 |
This cuisine-related article is a stub. You can help Wikipedia by expanding it. |
