New American cuisine

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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.[1][2]

New American cuisine features innovative use of seasoning and sauces. Originally based on French, Nouvelle, and United States cuisine, New American has since progressed to include elements of Asian, Latin American, Mediterranean, and other cuisines.[3][4][5]

See also[edit]


  1. ^ "Characteristics of Contemporary Cuisine" (PDF). LTCC Online.
  2. ^ "Philip Marie Restaurant". Pulsar Studio. Retrieved 2014-03-14.
  3. ^ Holmberg, Martha (2004-10-01). Cooking New American. Taunton Press. ISBN 1561587281. Retrieved 2014-03-21.
  4. ^ "Foodies". Studio 10. 2011. Archived from the original on 2016-03-12. Retrieved 2016-03-12.
  5. ^ Metropolitan Home (1981-01-01). The New American Cuisine. Random House Value Publishing. ISBN 978-0517544570.

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