Talk:Haute cuisine
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just to check...
Do you really say "haute cuisine" in english ? Because we do say "grande cuisine" in french not "haute" ? fr0069
- Yes, I see "haute", though "grande" appears as well, less often in my reading. UninvitedCompany 00:15, 4 Feb 2004 (UTC)
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[edit] o Canada...
Is it me or does that last sentence in the Canada section not make any sense at all? I'd fix it, if I could figure out what the intended meaning was --Lenehey 00:06, 23 December 2005 (UTC)
- I don't think anything in that section made any sense at all; I removed the lot. Blorg 21:37, 3 January 2006 (UTC)
I don't think this article is accurate. As best I can tell haute cuisine or grande cuisine is simply that practiced formerly in the great hotels of Europe and now in great restaurants worldwide. It is the sort of thing exemplified by the Michelin guide. This can include nouvelle cuisine, "California cuisine", postmodern cuisine... Perhaps it has also been used to describe the style of Carême, but the cuisine of Escoffier is properly called cuisine classique which stands for the canon of French standards that Escoffier systematized. Also, as far as I can tell, it has nothing to do with huge amounts of butter, which is a hallmark of nouvelle cuisine, one of the central tenets of which was to get rid, or minimize the use of flour-thickened sauces.
It may also be that it is used to define the particular style of service, but I always thought that was called service à la Russe, in which an elaborate system of waiters and kitchen staff rapidly plated and presented hot food in multiple courses, rather than leaving it to grow cold on the table banquet-style (called service à la Française). –Joke 18:20, 14 June 2006 (UTC)
I do not think that it is right to define the Haute Cuisine as it is in this article. Surely, I do not beleive that one can state that French Haute Cuisine was popular until the seventies, when the nouvelle cuisine was gaining ground. My preffered interpretation of the different cuisines is that the Haute Cuisine can best be described as the french-service styled banquet cooking, which was very common in the houses of French aristocracy before the Revolution. A significant differentation can be witnessed since 1789, expressed through the work of Brillat-Savarin, Carême and Grimod de la Reynière. This different style of cooking, which seems to be the defenition of HC in this article can better be described as classical cuisine, which in it's turn is depopularized by the upcomming 'nouvelle cuisine' during the seventies. Another option is to say that the nouvelle cuisine from the 1970's can be defined as modern or even postmodern cuisine. The distinction between the 3 historical periodds is not expressed very well in this article, in my opinion. Especially from a sociological point of view, there are some arguments to see it the 3-period way. For more information, I would suggest:
Hegarty, J.A. & G Barry O’Mahony (2001): Gastronomy: a phenomenon of cultural expressionism and an aesthetic for living. International journal of hospitality management. p3-13
Mennell, S (1996): All manners of food: Eating and taste in England and France from the Middle Ages to the present. Chicago: Illinois University Press. 2nd Edition
Parkhurst Ferguson, P (1998): A Cultural Field in the Making: Gastronomy in 19th-Century France. American journal of sociology, Vol 104 Iss 3. p 597-641
Pitte, J (2002a): French Gastronomy: the history and goegraphy of a passion. New York: Columbia University Press
Rao, H, P Monin & R Durand (2003):Institutional Change in Toque Ville: Nouvelle Cuisine as an Identity Movement in French Gastronomy. American journal of sociology, Vol 108 Iss 4. p795-744
Santich, B (2004): The study of gastronomy and its relevance to hospitality education and training. International journey of hospitality management, Vol 23 Iss 1. p 15-24
Trubek, A (2001): Haute Cuisine: How the French Invented the Culinary Profession. Philadelphia: University of Pennsylvania Press
[edit] Comment above may be more accurate than the article...
"Haute Cuisine can best be described as the french-service styled banquet cooking, which was very common in the houses of French aristocracy before the Revolution. A significant differentation can be witnessed since 1789, expressed through the work of Brillat-Savarin, Carême and Grimod de la Reynière." —Preceding unsigned comment added by 76.98.115.28 (talk) 05:06, 19 September 2007 (UTC)
[edit] POV
This entire "Stub" reads of point-of-view and is sorely in need of a complete rewrite and then expansion. If one were to read French cuisine much of the information needed for this article could be found there in the national cuisine history section. Books for reference for this article would specifically be best aimed at Trubek's Haute Cuisine and Mennel's All Manner of Food. If no one else gets to this anytime soon, I may work on the article in the next couple of weeks when I have time.--Chef Christopher Allen Tanner, CCC 06:14, 19 September 2007 (UTC)
- As a side note, the term Nouvelle Cuisine is insignificant, the term has been used since the Middle Ages to describe different emerging cuisine trends throughout the centuries. In fact Tallievent's cuisine was referred to as Nouvelle cuisine as was La Varenne's, Marie-Antoine Careme's and even Escoffier's. We only recall Paul Bocuse's cuisine as Nouvelle cuisine because it is recent history. Again, like I said if no one else gets to this article soon, I will.--Chef Christopher Allen Tanner, CCC 06:18, 19 September 2007 (UTC)
[edit] "Postmodern Cuisine"?
A link to "postmodern cuisine" takes the user to an article on "Molecular gastronomy." I'd never heard of either, but after reading the Molecular Gastronomy article, it's about as far from postmodern as one could get! 207.140.171.128 (talk) 19:10, 28 February 2008 (UTC)