Day 8-10 Flashcards
What is cuisine
•cuisine- the style in which the food is prepared and how and by whom it is consumed
Belasco’s Five Components
- primary components, flavor principle
- tools, technique
- who is cooking/eating the meal
- where is the meal taking place
- what is being served
- how meal is served
Two sources of cuisine and one in the middle
Peasant cuisine
•Linked to nature, old skills
Court Cuisine (Haute Cuisine)
•Exclusive ingredients, invention, experimentation
Cuisine Bourgeois (18/19th century)
•Blend of two: domestic cooking done in the home but with an element of subtlety and distinction of haute cuisine
French Revolution
1789
Invention of the restaurant
Meant soup
Haute cuisine
From the French language
Haute means High
requirements of haute cuisine
- Rare ingredients prepared by skilled Cooks
- Eaten by skilled eaters
- Elaborate preparation and presentation
- part of an aesthetic experience
The progression of Haute Cuisine
•La grande cuisine Carême
•Classic haute cuisine/cuisine classique Escoffier
•Nouvelle Cuisine (Point,Bocuse,Troigros brothers,Guérard)
•Cuisine Minceur (Guerard)
•cuisine bourgeois Beard,Child,Claiborne)
•modern haute cuisine
Farm to table: waters, Kelly, des jardin
-Ethnic:Bayless, Sameulsdon
•Avant-garde ( Adria,Achatz,This, Blumenthal
Nouvelle Cuisine
- New Cuisine
- 1960’s-1980’s
- 1969 Henri Gault
- Simplification of cuisine bourgeois
Nouvelle Chefs
Roger verge, Paul Bocuse, Alain Chapel, Louis Outhier, Michel Guerard, Fernand Point, The troigros brothers
Cuisine Minceur
Slimming Cuisine
•lighter ingredients
Avoid roux and heavy sauces
Fruit and veg purées, white meats, fish, and shellfish, light sauces, fromage Blanca and herbs
Restaurant Reviews
Le Guide Michelin (1900s – 1920s/1926) 0 – 3 stars, based on food alone Gault-Millau (1965) 1 – 20, overall experience 0 - 4 toques, when based on food alone New York Times 0 – 4 stars Mobil Guide (1958) 0 – 5 stars Zagat (1979) 0 – 30 (consumer rated) Un-moderated consumer ratings: Yelp, Chowhound, Citysearch, blogs
Craig Claiborne
helped promote this trend across the US in his reviews and his food writing
French Fascination
Triggered by the 1939 World’s Fair in New York
Theme was “Dawn of a New Day”
Had a specialty food zone
Bordon/mechanical milking machine
Le Pavillon
“French invasion”:
Henri Soulé, Pierre Franey, Jacques Pepin
Cuisine Minceur
Michel Guerard1933-present
cuisine Bourgeoise
“Middle class cuisine”
Brought on by wider social changes
Post-World War 2 economic boom (1950s-1970s)
Development of the j__ age (late 1950s-1960s)
Increase in international travel
Increased interest in “ethnic” foods
Migration of different ethnic groups to the US
1950’s and The American Dream
“Golden Age” of food processing
Commercial Refrigerator
Farm to fork
“Farm to Fork”
-Focuses in the connection between place of production and consumption
Lacavore
A movement towards eating food that is locally produced, usually within 100 miles of the production site
Sustainability
Eating food that is produced in a way that does not degraded soil quality or the ecology over the long term
Fair Trade
A social & market-based movement to help producers, often in poorer developing countries, receive better working and trading conditions. To help producers get a fair wage for their work.
Food Miles
The distance your food travels to get from the site of production to your plate
Ethnic Restaurants & Food
They sell food of foreign culture origin
changes with time and exposure
The Finest Butter and Lots of Time
Le grande cuisine Vienne Fernand Point La pyramid Butter
Escoffier Introductions
The art of cookery depends on the psychological state of society for the way it manifest itself
Brillat-Savarin
The Physiology of taste: Restaurantuers , Restaurants, Varieties
