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, dishes borrowed from European cuisine (especially French cuisine), and, occasionally, dishes with molecular gastronomy elements.
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.
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