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I think American cuisine is going to change to become more interesting, maybe even exciting. Chefs and cooks are looking at regional and ethnic roots, reinforcing some of the best traditions and established patterns. Local sourcing is adding a new influence toward reviving traditions and regional styles. My personal biases don't let me judge the tendency toward (con)fusion of cuisines and styles, but there's a lot of unexplored potential for meeting the public's ever greater curiousity about foreign and ethnic cuisines and styles. As Jonas Luster wrote, American chefs have sharpened their ability to interpret American traditions in new and different ways, and this extends into their treatment of borrowed and imported dishes and foods.

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