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Culinary Schools of Thought
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Slow Food
Promotes local food and traditional cooking. It's a response to fast food and fast life. Notable figures include Carlo Petrini.
Vegetarianism
Advocates for abstaining from meat and sometimes other animal products. Notable chefs include Deborah Madison and Mollie Katzen.
Veganism
Excludes all forms of animal exploitation and cruelty, in food and beyond. Notable chefs include Isa Chandra Moskowitz and Tal Ronnen.
Molecular gastronomy
Combines physics and chemistry to transform the tastes and textures of food. Notable chefs include Ferran Adrià and Heston Blumenthal.
Farm-to-table
Focuses on local food sources, seasonal produce, and a sustainable approach. Notable chefs include Dan Barber and Alice Waters.
Nouvelle cuisine
Emphasizes lighter, more delicate dishes and an increased focus on presentation. Notable chefs include Paul Bocuse and Michel Guérard.
Keto diet
High in fats, adequate in protein and low in carbohydrates, aimed at forcing the body to burn fats rather than carbohydrates. Notable figures include Dr. Robert Atkins.
Paleo diet
Mimics the diet of ancient humans, focusing on what they presumed to have eaten. Notable proponents include Loren Cordain.
Whole food, plant-based diet (WFPB)
Centers on whole, unrefined, or minimally refined plants and excludes animal products. Notable figures include T. Colin Campbell and Caldwell Esselstyn.
Food combining
Based on the idea that certain types of food eaten together aid in digestion and health. Notable figures include Herbert Shelton.
Locavorism
Involves consuming food that is grown or produced within a close geographical range. Notable advocates include Alice Waters.
Nose-to-tail eating
The practice of using all parts of an animal to minimize waste. Notable chefs include Fergus Henderson.
Clean eating
Focuses on whole, unprocessed foods that are free from additives. Notable advocates include Tosca Reno.
Fusion cuisine
Integrates various culinary traditions into a single eating experience. Notable chefs include Roy Choi and Wolfgang Puck.
Seasonal eating
Involves adjusting your diet to consume produce that is currently in season where you live. Notable figures include Alice Waters.
Raw foodism
Consists of eating foods uncooked and unprocessed. Notable advocates include Matthew Kenney and Mimi Kirk.
Gastronomic futurism
A movement interested in the intersection of food, technology, and sustainability to predict future food trends. Figures are less defined in this emerging movement.
Artisanal food movement
Prioritizes handcrafted, high-quality, and traditionally made foods. Notable figures include artisanal bakers and cheesemakers.
Comfort food
Food that provides a nostalgic or sentimental value; often high-calorie or high-carbohydrate. Notable figures include Ina Garten.
Regenerative agriculture
Aims to restore soil health and biodiversity through sustainable farming practices. Notable advocates include Vandana Shiva.
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