multicourse

The bold, straightforward cheesiness of a good mac’n’cheese, the simple, eat-with-your-hands casualness of burgers and fried chicken are still part of our gastronomic makeup, even when we are sitting down to an elegant multicourse dégustation.

2011, Kit Wohl, “Introduction”, in The James Beard Foundation’s Best of the Best: A 25ᵗʰ Anniversary Celebration of America’s Outstanding Chefs, San Francisco, Calif.: Chronicle Books, →ISBN, section “A Uniquely American Cuisine”, page 11, column 1