Haute cuisine

From WikiMD.org
Jump to navigation Jump to search

Haute Cuisine

Haute cuisine (pronunciation: /oʊt kwiˈzin/; French: literally "high cooking") is a style of cooking that originated in France. It is characterized by its elaborate preparation and presentation of meals, often using expensive, high-quality ingredients.

Etymology

The term "haute cuisine" is derived from the French words "haute", meaning "high" or "superior", and "cuisine", meaning "kitchen" or "cooking". It was first used in the 19th century to describe the refined style of cooking served in the grand restaurants and hotels of Paris.

Related Terms

  • Nouvelle cuisine: A style of cooking that emerged in France in the 1960s as a reaction against the rules and complexity of haute cuisine. It emphasizes fresh, high-quality ingredients and simpler, more natural presentations.
  • Gastronomy: The study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating.
  • Gourmet: A connoisseur of fine food and drink; often associated with haute cuisine due to the emphasis on quality and refinement.
  • Michelin star: A rating system used by the red Michelin Guide to grade restaurants on their quality. Many establishments serving haute cuisine aspire to achieve Michelin star status.

See Also

External links

Esculaap.svg

This WikiMD dictionary article is a stub. You can help make it a full article.


Languages: - East Asian 中文, 日本, 한국어, South Asian हिन्दी, Urdu, বাংলা, తెలుగు, தமிழ், ಕನ್ನಡ,
Southeast Asian Indonesian, Vietnamese, Thai, မြန်မာဘာသာ, European español, Deutsch, français, русский, português do Brasil, Italian, polski