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Nouvelle cuisine (French, "new cuisine") is an approach to cooking and food presentation in French cuisine. 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 Henri Gault, who invented the phrase, and his colleagues André Gayot and Christian Millau in a new restaurant guide, the Gault-Millau, or ''Le Nouveau Guide''. == 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 1730s and 1740s, 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''.〔Philip Hyman and Mary Hyman, "Printing the Kitchen: French Cookbooks, 1480–1800", in Jean-Louis Flandrin and Massimo Montanari, eds., ''Food: A Culinary History from Antiquity to the Present'', 1999, ISBN 0231111541 (translation of ''Histoire de l'alimentation'', 1996), p. 398〕 François Marin worked in the same tradition. In the 1880s and 1890s, the cooking of Georges Auguste Escoffier was sometimes described with the term.〔Mennell, p. 163〕 The modern usage is variously attributed to authors Henri Gault, Christian Millau, and André Gayot,〔André Gayot, "Of Stars and ''Tripes'': The True Story of Nouvelle Cuisine"〕 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.〔Mennell, 163–164.〕 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.〔''France on a Plate'' BBC Four TV programme 1 December 2008〕 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.〔Hewitt, 109–110.〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Nouvelle cuisine」の詳細全文を読む スポンサード リンク
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