Nouvelle Cuisine refers to French approach to cooking as well as food presentation. The approach maintains more delicate, lighter food as well as more emphasis on presentation. The term has been used numerous times in the course of the history of cooking. Nouvelle cuisine was introduced with aims of subordinating cooking practices to principles of chemistry that was later on established by Lavoisier. The Nouvelle Cuisine has different influences which include changing the image of the obese gastronome into that of the slim, smart dilettante, presentation of the whole dishes with personal plates. The paper aims at explaining the different influences of the nouvelle cuisine period.
Discussion
The modern influences of nouvelle cuisine are mainly based on the original French cuisine that ruled the professional cooking world for hundreds of years. The main reason behind this is that the French are the only culture in the world that codified their cuisine. The organization and the structure allowed imitation as well as repetitions. The Nouvelle Cuisine period has numerous influences with the main one being on the quality and freshness of the ingredients used by chefs (Wood, 54). During this period the chefs used to go for shopping to the market early in the morning with aims of finding the best goods. They never used any deep-frozen food, preservatives, or any other product that is not fresh. The main reason behind this was that long lists required a lot of products available. This means that the leftovers would not be used because they would have lost their freshness. Just like the current chefs, they provided less recipes that were ever changing as a result of their market shopping. The chefs were always stressing the importance of nutrition as well as its consequences when it comes to the health of the consumers.
Another influence of this period is that most of the modern chefs just like the chefs of the Nouvelle Cuisine period aim at changing the image of the obese gastronome into that of the slim, smart dilettante. Most of the modern female clients are very sensitive when it comes to their figures, and the chefs are forced to contrive new recipes that will be delightful without being rich (Telfer, David & Atsuko 43). Less food is now being served with the quantity of each dish being replaced by better quality as well as improved esthetic presentation. The current element of display and ceremony can be traced back to the grande cuisine.
Additionally, the chefs of this period replaced the presentation of the whole dishes with that of personal plates. Just like in the modern world, what is being considered attractive and beautiful is not the whole chicken. Instead, it is the layout of the food on every plate that the guest is about to eat. In today’s world, food that is previously prepared is brought to every guest on their plates (Rao et al., 76). Just like in the Nouvelle Cuisine period, the food is sometimes hidden under shining dish covers which are taken off by the waiter as a surprise once the plates are set.
Another influence is that chefs are currently emphasizing the natural textures, flavors as well as colors of food staff just as it happened during the cuisine period. In reaction to the more calorie-laden and richer foodstuffs, the modern chefs are now putting more emphasis on the colors and textures of the available foodstuffs. Following the unhealthiness of diets rich in sugars, fats salts as well as refined starches, the chiefs are now minimizing the use of such ingredients with aims of attracting more clients. The Nouvelle Cuisine period also led to the practice of seasoning with cloves and cinnamon, boiling bones for stokes, using salted herbs, preparing boiled dinners, using dried vegetables as well as flavoring desserts with nuts and honey (Telfer, David & Atsuko 33).
Moreover, research has indicated that the main ideas of the nouvelle cuisine are now a branch of what is known as the “new international” cuisine. Globally, it is easier to find national cuisines that are inspired by the traditional Nouvelle movement. This involves borrowing the cooking techniques as well as the general attitude of rebellion. The main trends include different innovative approaches to the Asian cooking melding Asian techniques and spices with western Nouvelle-inspired backdrops. The results of this are that new ingredients have found their way onto the modern menus (Telfer, David & Atsuko 43).For instance, Wagyu or the well-massaged fish and beef like toro and hamachi can be found in most of the Japanese restaurants as well as in new international restaurants worldwide. Additionally, ostensibly Japanese restaurants incorporate their takes on foie gras and other non-Japanese ingredients which is another main sign of the lingering influence of the nouvelle cuisine period.
Additionally, the face of America is currently more Asian and Hispanic a trend that is reflected in contemporary cuisine. Ethic and international cuisines are also essential characteristics of modern cuisines which always seeks inspiration from the French nouvelle cuisine. Another significant influence of the nouvelle cuisine period is the development of comfort foods which are the building blocks of current cuisine. Comfort foods represent the foods of different heritages that were by family mainly mothers and grandmothers (Wood, 54). The ancient cuisine approaches confront foods in different ways. For instance, the American mashed potato which is a form of comfort food can be presented with great satisfaction mainly because most of us don’t commonly get the food today at our homes.
Another influence can be traced in different European countries like Hungary and Poland. For instance, Bohemians highly valued Italian food to the extent that it became a target for moralists who had a feeling that foreign food habits undermined the extravagant local traditions of the religion.
Personal opinions
We are yet to leave the Nouvelle Cuisine period because it has been proven that most of us are fully in the middle of it. Research has also indicated that there is no significant change of direction when it comes to the global style of cooking since its appearance in the 1970’s. Reduced, lightened sauces, anglaise-boiled vegetables as well as other borrowings from non-European techniques are some of the principles we still live under. There are different variations as well as changes in mood over the years, but this has not changed the situation fully.
Conclusion
In conclusion, it is clear from the discussion that the nouvelle cuisine period has different influences on the modern world of cooking. The period has changed the current styles and designs of cooking and different countries are making improvements on the ideas of the Nouvelle Cuisine period.
Work Cited
Rao, Hayagreeva, Philippe Monin, and Rodolphe Durand. "Institutional change in Toque Ville: Nouvelle cuisine as an identity movement in French gastronomy." American journal of sociology 108.4 (2003): 795-843.
Telfer, David J., and Atsuko Hashimoto. "Food tourism in the Niagara region: The development of a nouvelle cuisine." Food Tourism around the world: Development, management, and markets (2003): 158-177.
Wood, Roy C. "new: a sociology of nouvelle cuisine." Culinary Taste: Consumer Behaviour in the International Restaurant Sector (2004): 77.
