““Today's American food culture is a contested landscape in search of values, new direction, and its own indigenous sense of rightness and self-worth. It's a culture looking toward ecology, the regional flow of seasons, and opportunities for new ways to invigorate and color the American palate. Our new foodies are concerned with health, sustainability, environmental integrity, social justice, and the push-pull between global and local economies. Our food world is a charged scene of culinary inquiry continually in search of ancestors, historic precedent, and novel ways to explore tradition while surging forward. The chefs and culinarians of twenty-first-century America have become hungry for an origin story all our own.””
