Culinary revolution

Culinary Revolution

Culinary revolution

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The Culinary Revolution was a movement during the late 1960s and 1970s, growing out of the Free Speech Movement, when sociopolitical issues began to profoundly affect the way Americans eat. The Culinary Revolution is often credited to Alice Waters, the owner of Chez Panisse restaurant in Berkeley, California; however, such claims are sometimes contested and the movement attributed to collaborations of other individuals. The mantra of using fresh, local, and seasonal ingredients at Waters's Chez Panisse, as well as other similar "New American cuisine" restaurants, has greatly changed food served in restaurants and at home, thus creating California Cuisine and a broader movement in the cuisine of the United States.

Alice Waters

Waters developed a new view of the importance of food during her first trip to France in 1965. She began to see that some of her peers deprived themselves of good food. Waters is known to believe that <blockquote>“'It’s not enough to liberate yourself politically, to liberate yourself sexually – you have to liberate all the senses.’ She believed that eating together was a socially progressive act, one that was under threat from the fifties American – TV, frozen-food culture.” David Kamp. The United States of Arugula. New York: Broadway, 2006. ISBN 0767915798Waters introduced to America many foods that today may seem commonplace, such as salads of mixed greens....
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