The Influence of Nouvelle Cuisine Towards Today's Gastronomy
FACULTY OF HOTEL AND TOURISM MANAGEMENT
UiTM MALAYSIA
LEARNING AND TEACHING CULINARY ARTS
(HTC 775)
THE INFLUENCE OF NOUVELLE CUISINE TOWARDS TODAY’S GASTRONOMY
PREPARED BY:
PUTRI DAHLIA AB RASHID 2010279074
NOOR SALIZA SALMI 2010412854
MASTER IN GASTRONOMY (HM775)
PREPARED FOR:
ASSOCIATE PROF. DR. ARTINAH ZAINAL
DATE OF SUBMISSION
25 MARCH 2011
Table of Contents Page
1. Introduction 3
1.1 Definition 3
1.2 History 3
2. Characteristics of Nouvelle Cuisine 5
3. The Influence of Nouvelle Cuisine 7
3.1 Technical Innovation 7 3.2 Cuisine Developments 7 3.3 Healthy Foods 8 3.4. Celebrity Chefs 8
4. Conclusion 9 References 10
1. Introduction
As far as the cookery tools and equipment had evolved through years and centuries, the French cuisine also deals with great evolution over time. The chefs were always in search of new products and new aromas, and kept looking for new techniques (Cengage, 2003).
1. Definition Nouvelle cuisine is a French term which means “new cuisine”, which actually refers to an approach to cookery and food presentation used in French cuisine. Unlike classical cuisine, an older form of French haute cuisine which recognized with elaborate style of cooking and service, nouvelle cuisine in contrast, is characterized by lighter, more delicate dishes with an increased emphasis on presentation (Wikipedia, 2010). In addition, according to Larousse Gastronomique (2009), Nouvelle cuisine is a movement in cookery started in 1972 by two food critics, H. Gault and C. Millau, with the aim of encouraging a simpler and more natural presentation of food. The movement combined a publicity campaign with novel recipes and a new ethic, although the idea itself was not new.
2. History The term nouvelle cuisine
UiTM MALAYSIA
LEARNING AND TEACHING CULINARY ARTS
(HTC 775)
THE INFLUENCE OF NOUVELLE CUISINE TOWARDS TODAY’S GASTRONOMY
PREPARED BY:
PUTRI DAHLIA AB RASHID 2010279074
NOOR SALIZA SALMI 2010412854
MASTER IN GASTRONOMY (HM775)
PREPARED FOR:
ASSOCIATE PROF. DR. ARTINAH ZAINAL
DATE OF SUBMISSION
25 MARCH 2011
Table of Contents Page
1. Introduction 3
1.1 Definition 3
1.2 History 3
2. Characteristics of Nouvelle Cuisine 5
3. The Influence of Nouvelle Cuisine 7
3.1 Technical Innovation 7 3.2 Cuisine Developments 7 3.3 Healthy Foods 8 3.4. Celebrity Chefs 8
4. Conclusion 9 References 10
1. Introduction
As far as the cookery tools and equipment had evolved through years and centuries, the French cuisine also deals with great evolution over time. The chefs were always in search of new products and new aromas, and kept looking for new techniques (Cengage, 2003).
1. Definition Nouvelle cuisine is a French term which means “new cuisine”, which actually refers to an approach to cookery and food presentation used in French cuisine. Unlike classical cuisine, an older form of French haute cuisine which recognized with elaborate style of cooking and service, nouvelle cuisine in contrast, is characterized by lighter, more delicate dishes with an increased emphasis on presentation (Wikipedia, 2010). In addition, according to Larousse Gastronomique (2009), Nouvelle cuisine is a movement in cookery started in 1972 by two food critics, H. Gault and C. Millau, with the aim of encouraging a simpler and more natural presentation of food. The movement combined a publicity campaign with novel recipes and a new ethic, although the idea itself was not new.
2. History The term nouvelle cuisine
References: 4. Celebrity Chefs According to Gale Encyclopedia of Food & Culture (2003), the nouvelle cuisine was a genuine revolution accomplished by the chefs themselves, or more precisely, the best of them REFERENCES Andre gayot, 2011 Cousins, J., O’Gorman, K., Stierand, M., 2009. Molecular Gastronomy: cuisine innovation or modern day alchemy? International Journal of Contemporary Hospitality Management. Ed. Solomon, H. Katz, “Nouvelle Cuisine”, Encyclopedia of Food & Culture, Vol. 2. Gale Cengage, 2003. eNotes.com. 2006. Retrieved on 17 March 2011 from http://www.enotes.com/food-encyclopedia/nouvelle-cuisine Joél Robuchon et al., 2009 Mennel, S. (1996), All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present, University of Illinois Press, Chicago, IL. Nouvelle Cuisine, 2011. In Encyclopædia Britannica. Retrieved from http://www.britannica.com/EBchecked/topic/420922/nouvelle-cuisine Nouvelle Cuisine, November 2010 Nouvelle Cuisine – A Definition from larousse Gastronomique, 2009. Retrieved on 17 March 2011 from http://www.gayot.com/restaurants/features/ nouvelle_ cuisine_ larousse_ def.html What is Nouvelle Cuisine?, 2010