User:Jdsuh/American Cuisine

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American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, indigenous Native Americans, Black Americans, Asians, Pacific Islanders, and many other cultures and traditions. Principal influences on American cuisine are Native American, British, French, German, Spanish, and Italian cuisines.

While some of American cuisine is fusion cuisine, many regions in the United States have a specific regional cuisine. Several are deeply rooted in ethnic heritages, such as American Chinese, Cajun, New Mexican, Louisiana Creole, Pennsylvania Dutch, Soul food, Tex-Mex, and Tlingit.

American cuisine saw significant expansion during the 19th and 20th centuries, primarily due to the influx of immigrants from different nations. This has allowed for the current rich diversity in food dishes throughout the country. This was driven in part by the many Chefs and television personalities who promoted the rise of the culinary arts in America.

Influential Figures and American Cuisine in Television

See also: List of chefs

The Culinary Institute of America

American chefs have been influential both in the food industry and in popular culture. Some important 19th-century American chefs include Charles Ranhofer of Delmonico's Restaurant in New York, and Bob Payton, who is credited with bringing American-style pizza to the UK. Later, chefs Charles Scotto, Louis Pacquet, John Massironi were founded the American Culinary Federation in 1930, taking after similar organizations across Europe. In the 1940's, Chef James Beard hosted the first nationally televised cooking show I Love to Eat. His name is also carried by the foundation and prestigious cooking award recognizing excellence in the American cooking community. Since Beard, many chefs and cooking personalities have taken to television, and the success of the Cooking Channel and Food Network have contributed to the popularity of American cuisine. In 1946, the Culinary Institute of America was founded by Katharine Angel and Frances Roth. This would become the United States' most prestigious culinary school, where many of the most talented American chefs would study prior to successful careers. (See also: List of Culinary Institute of America alumni). The American Culinary community has grown due to both restaurants and media, through the work of many talented chefs.

Chef Thomas Keller in the kitchen at The French Laundry.

Notable American restaurant chefs include Thomas Keller (The French Laundry), Charlie Trotter (Trotter's), Grant Achatz (Alinea), Alfred Portale (Portale), Paul Prudhomme (K-Paul's), Paul Bertolli (Oliveto), Jonathan Waxman (Barbuto), Mark Peel (Campanile), Frank Stitt (Bottega), Alice Waters (Chez Panisse), Wolfgang Puck (Spago), Patrick O'Connell (The Inn), Eric Ripert (Le Bernardin), Todd English (Olives) and Anthony Bourdain (Les Halles). Many of these chefs have received much critical acclaim, as Keller, Achatz, Ripert and O'Connell have all received three Michelin stars, the highest distinction which a restaurant can be given. Keller was given this award for The French Laundry, Achatz for Alinea, Ripert for Le Bernardin and O'Connell for The Inn at Little Washington. Celebrity chefs have also helped to expand the culinary arts into popular culture, with chefs such as David Chang (Chef's Table), Alton Brown (Iron Chef America), Emeril Lagasse (Emeril Live), Cat Cora (Iron Chef America), Michael Symon (The Chew), Bobby Flay (Beat Bobby Flay), Ina Garten (Barefoot Contessa) and Guy Fieri (Diners, Drive-ins and Dives). Many of these celebrity chefs, such as David Chang, Emeril Lagasse and Bobby Flay began their careers in restaurants before branching out into television. The shows have a wide variety of formats, including cooking competitions, such as Iron Chef, documentaries, such as Anthony Bourdain's Parts Unknown, shows that take a look into restaurants, as Chef's Table does, and shows that teach cooking. The explosive success of food television specifically in the United States has helped American Cuisine grow around the world.

Regional chefs are emerging as localized celebrity chefs with growing broader appeal, such as Peter Merriman (Hawaii Regional Cuisine), Roy Choi (Korean American Cuisine), Jerry Traunfeld, Alan Wong (Pacific Rim cuisine), Rick Bayless (traditional Mexican cuisine with modern interpretations), Norman Van Aken (New World Cuisine – fusion Latin, Caribbean, Asian, African and American), and Mark Miller (American Southwest cuisine).

References

1. https://www.nytimes.com/2017/05/02/dining/thomas-keller-chef-profile.html
2. https://wearechefs.com/%EF%BB%BF90-years-of-excellence-acf-history/