History
The term "nouvelle cuisine" has been used several times in the history of French cuisine, to mark a clean break with the past.
In the 1730's and 1740's, several French writers emphasized their break with tradition, calling their cooking "modern" or "new". Vincent La Chapelle's published his Cuisinier moderne in 1733-1735. The first volumes of Menon's Nouveau traité de la cuisine came out in 1739. And it was in 1742 that Menon introduced the term nouvelle cuisine as the title of the third volume of his Nouveau traité. François Marin worked in the same tradition.
In the 1880s and 1890s, the cooking of Georges Auguste Escoffier was sometimes described with the term.
The modern usage can be attributed to authors André Gayot, Henri Gault, and Christian Millau, who used nouvelle cuisine to describe the cooking of Paul Bocuse, Alain Chapel, Jean and Pierre Troisgros, Michel Guérard, Roger Vergé and Raymond Oliver, many of whom were once students of Fernand Point. Paul Bocuse claimed that Gault first used the term to describe food prepared by Bocuse and other top chefs for the maiden flight of the Concorde airliner in 1969.
The style Gault and Millau wrote about was a reaction to the French cuisine classique placed into "orthodoxy" by Escoffier. Calling for greater simplicity and elegance in creating dishes, nouvelle cuisine is not cuisine minceur ("thin cooking"), which was created by Michel Guérard as spa food. It has been speculated that the outbreak of World War II was a significant contributor to nouvelle cuisine's creation—the short supply of animal protein during the German occupation made it a natural development.
Read more about this topic: Nouvelle Cuisine
Famous quotes containing the word history:
“The visual is sorely undervalued in modern scholarship. Art history has attained only a fraction of the conceptual sophistication of literary criticism.... Drunk with self-love, criticism has hugely overestimated the centrality of language to western culture. It has failed to see the electrifying sign language of images.”
—Camille Paglia (b. 1947)
“To care for the quarrels of the past, to identify oneself passionately with a cause that became, politically speaking, a losing cause with the birth of the modern world, is to experience a kind of straining against reality, a rebellious nonconformity that, again, is rare in America, where children are instructed in the virtues of the system they live under, as though history had achieved a happy ending in American civics.”
—Mary McCarthy (1912–1989)
“I believe my ardour for invention springs from his loins. I can’t say that the brassiere will ever take as great a place in history as the steamboat, but I did invent it.”
—Caresse Crosby (1892–1970)