Chefs René Redzepi and Daniel Patterson's aggressive, forager's approach to locavore cooking find roots in the ethos of Alice Waters, but do today's progressive chefs challenge Waters more than they affirm her ideals? Writer Emma Marris argues that Redzepi and Patterson "reject Waters' simplicity and traditionalism" but advocate more for a cuisine that is "sustainable but not local... these chefs' food is about the future." [Slate]
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