Talk:New American cuisine

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Needs major work[edit]

I was fully expecting a detailed explanation of the subject, but instead I found a measly (unreferenced) four sentences. A Google search of "new american cuisine" yields 1,260,000 hits, for goodness sake! Anyone who knows about this subject and can provide sources, please do. In spite of my lack of expertise may have to do some work on it myself when I have the time. tk tk tk 21:31, 4 September 2009 (UTC)[reply]

'Classic cuisine" versus those of "New cuisine": a consideration for Wikipedia:WikiProject Food and drink[edit]

Take a consideration of the differences between such topics and articles as Cuisine of the United States; New American cuisine; Cuisine of California; and California Cuisine. Then read this:

"Nouvelle cuisine (French, "new cuisine") is an approach to cooking and food presentation in French cuisine. In contrast to cuisine classique, an older form of haute cuisine, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation."

Many of you need to acknowledge these phenonena . There is a certain imagination and level of comprehension missing here… In ANY cuisine these days, it should be readily recognizable that there is a more contemporary culture and understanding between what's always been regarded as "traditional" or "classic" (or even "high") cuisine, versus that which has become known as Nouvelle/New Cuisine. It shouldn't matter which "cuisine" of which region of the world we're talking about. This is happening in many places. Indeed, Americans use these "French" terms, too, but sometimes we create new ones like "New American" to differentiate ourselves (specifically) from not only "classic American," but even that of Europe and namely French "Nouvelle" or "Classique." After all, most Americans would never say "American Nouvelle" and American Classique."

I don't want to re-hash this conversation again and at length; so, please see my comments at Talk:California_cuisine; i.e., under "1 Merge discussion" and "2 Disambiguation line, noting readers between "California Cuisine" and "Cuisine of California"; Larger regards, w/ all Nouvelle/New Cuisine."

Meanwhile, I do agree this article for New American cuisine, and the others said as related, need to be developed. For some reason, they're considered low on priority. And within the main article of Cuisine of the United States, "New American Cuisine" is a mere sentence (or so) mention, including a citation to a rather unsubstantial blog. It really needs to do much, much better than that. New American cuisine is more than just a "passing trend." It is very common for restaurants today to describe themselves as "New American," if not mixing in other options. There's also many cookbooks and websites with such recipes, titles and descriptions. Ca.papavero (talk) 08:23, 28 April 2015 (UTC)[reply]