PREPARATION OF FOOD IN AMERICA: A DECADE OF CHANGE
-------------------------------------------------------------------- Evan Jones is the author of ''American Food: The Gastronomic Story'' (Random House and Vintage Books), ''A Food Lover's Companion'' (Harper & Row), and ''The World of Cheese'' (Knopf). By EVAN JONES AMERICAN food is more all-embracing in scope than perhaps it ever was. In the last decade Americans have turned to new combinations of cooking styles with interest far more catholic than the transient enthusiasm for haute cuisine that began in the 1950's with the jetage vacation jaunts to foreign parts. Tempted first by the classic culinary traditions, home cooks and diners-out have dealt with the nuances of nouvelle cuisine, just as they have learned the subtleties of an array of Oriental kitchens. We've passed through a decade of assimilation - borrowing from one cuisine to make another better. Our burgeoning gastronomic stance has worked small wonders through the use of the new kitchen technology and the express demand for specialty foods as well. And at least as significant is the growing insistence on absolute freshness of ingredients.

