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New American cuisine 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 and molecular gastronomy.

It developed in the 1980s from fusion and California cuisines and features significant creative use of in-season produce and sauces. It is somewhat related to the Frenchmarker Nouvelle cuisine and often incorporates influences from Latin American, Mediterranean and Asian cuisine.

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