This newly created cuisine served as a cultural unifier; Italian-Americans ate differently from other Americans, and were proud of it.
He studied under Michel Guérard Michel Guérard, the chef who created "Cuisine Minceur" (which uses less butter and cream and more fresh vegetables, vegetable sauces, lean meat and poultry), and did stints at the Hotel de Crillon in Paris, The Ritz in London and Adare Manor in Ireland.
Top chefs with one foot in traditional French cooking and another in North America's innovative gastronomic scene create cuisine – from poutine to fois gras – to keep even the most food-savvy residents happy.
"The idea is to create cuisine one could develop deep cravings for," says Fraser, who became vegetarian five years ago (except for when he had to taste meat dishes at his other establishments, Dovetail and Narcissa).
Katong is Singapore's old Peranakan neighbourhood, where the blending of Chinese ingredients with Malay spices and cooking created nyonya cuisine.
Food, writing, romance — the venerable trio is at the heart of Isaac Babel's 1934 story "Rue Dante," in which the Parisian car dealer and bon vivant Jean Biénal tells a visiting Russian man, "Mon vieux, in the thousand years of our history we have created woman, cuisine, and literature".
This is especially true in regions as diverse as Emilia-Romagna — home of parmigiano, prosciutto and aceto balsamico, and blessed with good soil, a favorable climate and flat topography — or Sicily, starkly Mediterranean but a place where the strong influences of North Africa and the Middle East created a cuisine that isn't seen anywhere else in the world.
The religious fundamentalism of the Puritans created a cuisine that was austere, disdainful of feasting and with few embellishments.
The colonists faced difficulties owing to different climate and other environmental factors, but trade with Britain, continental Europe, and the West Indies allowed the American colonists to create a cuisine similar to the various regional British cuisines.
"Over time the wine of a region and the food of a region creates the cuisine of a region," said Mr. Page, who previously was a chef in Northern California and New York City.
Beyond that, you must be entirely inventive, creating a cuisine that doesn't exist: one that shines by its quasi absence, quietly murmuring excellence.
