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:
“There is a constant in the average American imagination and taste, for which the past must be preserved and celebrated in full-scale authentic copy; a philosophy of immortality as duplication. It dominates the relation with the self, with the past, not infrequently with the present, always with History and, even, with the European tradition.”
—Umberto Eco (b. 1932)
“The principal office of history I take to be this: to prevent virtuous actions from being forgotten, and that evil words and deeds should fear an infamous reputation with posterity.”
—Tacitus (c. 55–c. 120)
“It takes a great deal of history to produce a little literature.”
—Henry James (1843–1916)