Nouvelle cuisine  

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Train wreck at Montparnasse (October 22, 1895) by Studio Lévy and Sons.
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Train wreck at Montparnasse (October 22, 1895) by Studio Lévy and Sons.

Nouvelle cuisine (French, "new cuisine") is an approach to cooking and food presentation. In contrast to cuisine classique, an older form of haute cuisine, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation. It was popularized in the 1960s by the food critics André Gayot, Henri Gault, and Christian Millau in a new restaurant guide, Le Nouveau Guide.




Unless indicated otherwise, the text in this article is either based on Wikipedia article "Nouvelle cuisine" or another language Wikipedia page thereof used under the terms of the GNU Free Documentation License; or on original research by Jahsonic and friends. See Art and Popular Culture's copyright notice.

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