There Is No American Cuisine, But There Could Be, with Chef Dan Barber

National cuisines tend to be defined by historical precedent influenced by agricultural limitations. As the United States is a young country with rich soil, its own quintessential cuisine never developed.

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National cuisines tend to be defined by historical precedent influenced by agricultural limitations. As the United States is a young country with rich soil, its own quintessential cuisine never developed. But that doesn't mean America won't ever boast its own essential menu. Chef Dan Barber, author of the book The Third Plate: Field Notes on the Future of Food, believes regional fare is the key to the future of American food.

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Barber is watching some young chefs out in California.