modern american cuisine

[chefdg]

Is this a trend or a renaissance for American chef's? Or something else.

[chiantiglace]

what....

[Gifted Gourmet]

Did you mean "market inspired and globally infused"? with menus for both lunch and dinner that change seasonally and are local in their origins?

[Daniel Rogov]

Leaving fast-food, junk-food and mass-market aside as it deserve to be set aside in a serious question like this...

Modern American cuisine is a true fusion between classic and modern French, Italian and at times Far-Eastern methods and dishes; traditional regional American offerings; the use, depending on the chef, of both local and not-at-all local ingredients; and the talent of chefs with both imagination and talent. What this means among other things is that there is little uniformity to what is happening in American kitchens and that may be one of the greatest culinary strengths of current movements, for we are more and more seeing restaurants where the specific signature of the chef is more and more readily apparent.

The question that automatically follows deals with whether this has led or will lead to a specifically "American cuisine". My speculation is that it will not but with this I have neither problems nor complaints for I cannot help but agree with what Patricia Wells wrote more than a decade ago... that to the effect that although the finest dining in the world is still to be found in Europe, the most exciting dining is taking place in America.

[chiantiglace]

thats a great qoute.

did you guys read this:

Interlude Intervening.

[Jmahl]

Daniel:

Well said. The problem I see in American kitchens is the failure of standards and except for the few places the quality and respect for the product is lacking. However, I enjoyed your comments.

Jmahl

[BryanZ]

Daniel:

Well said.  The problem I see in American kitchens is the failure of standards and except for the few places the quality and respect for the product is lacking.  However, I enjoyed your comments.

Jmahl

←

But this problem isn't limited to American cuisine but rather kitchens in America. Granted, the label, in most instances, is useless, but in today's world what modern cuisine is concretely defined? If you compare modern interpretations of French, American, and Japanese cuisine (respectively from three very different parts of the wrold), they're shocking familiar.

In essence, boundaries between cuisines are breaking down all over the world, not just in America.