Nouvelle cuisine
Nouvelle cuisine (pronounced: noo-vel kwee-zeen) is a style of cooking that originated in France in the 1960s. The term is French and translates to "new cuisine" in English.
Etymology
The term "Nouvelle cuisine" was popularized in the 1960s and 1970s by food critics Henri Gault and Christian Millau. The term is derived from the French words "nouvelle" meaning new, and "cuisine" meaning kitchen or cooking.
Description
Nouvelle cuisine is characterized by its emphasis on natural flavors, fresh ingredients, and artistic presentation. It is a departure from the traditional, heavier style of French cooking known as Haute cuisine, which relies heavily on rich sauces and complex preparation methods. Nouvelle cuisine dishes are typically smaller, lighter, and simpler than those of haute cuisine.
Key Principles
The key principles of Nouvelle cuisine include:
- A rejection of excessive complication in cooking.
- Use of fresh, quality ingredients.
- Shorter cooking times to preserve the natural flavors of the ingredients.
- Lighter sauces and dressings.
- Innovative and artistic presentation of dishes.
- Emphasis on the dietary aspects of food.
Related Terms
- Haute cuisine: The traditional, high-end style of French cooking that Nouvelle cuisine was a reaction against.
- Gastronomy: The study of food and culture, with a particular focus on gourmet cuisine.
- Molecular gastronomy: A modern style of cooking that uses scientific techniques to create innovative dishes.
See Also
External links
- Medical encyclopedia article on Nouvelle cuisine
- Wikipedia's article - Nouvelle cuisine
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