The Culinary Revolution was a movement during the late 1960s and 1970s, 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,[1] 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.
^"The Food Revolution of Alice Waters' Chez Panisse". NPR.org. Retrieved 2021-04-01.
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