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Culinary Revolution
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
"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 0-7679-1579-8〕
Waters introduced to America many foods that today may seem commonplace, such as salads of mixed greens.
We were doing those very early on. I think lettuce was my first passion. I was bringing seeds over in the early seventies from France and planting 'em in my back yard, wanting a French kind of salad, with frisè and mâche. I'm sure I have contributed to the awful demise of the concept of mesclun, just by promoting it in many, many, many ways. And now, of course, one of those big companies has grabbed on to the idea, and they cut up big lettuces and put 'em in a bag, mix 'em up, and call 'em mesclun. Who is it—Dole pineapple or somebody?〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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