Nouvelle Cuisine Vs Modernist Cuisine Essay Example

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Nouvelle Cuisine Vs Modernist Cuisine 6

NOUVELLE CUISINE VS MODERNIST CUISINE

Nouvelle Cuisine vs. Modernist Cuisine

Culinary trends result from the greater need to redefine foods to make them more healthful. There is need to promote good health and focus on the presence of useful nutrients in preparation of food and in the inherent use of nutritious foods. This goes beyond just the elimination of certain ingredients, which can affect health negatively when over-consumed. Thus, the presence of healthful food options together with more indulgent ones is a trend being experienced in the culinary platform. The need for healthful meals is shaped by the need for foods, which are made with pure, wholesome raw ingredients alongside those obtained from plants, that is, lighter and natural foods. There have been great developments in the culinary spheres in the preparation and presentation of nouvelle cuisine and the modern cuisines. These trends strike similarities and differences in equal measure.

A modern cuisine recipe can be prepared by cooking it at very low temperatures. This can occur both in the kitchen-sink method and in the traditional oven (Lanchester n.d.). This can entail a siphon, which is nitrogen-powered and used to create elBulli-kind experimental foams (Lanchester n.d.). On the other hand, nouvelle cuisine is considered a break with the past in the history of French cuisine. It is a style of making and presenting food, usually raw or sometimes just lightly cooked. Light sauces, as well as unusual combinations of garnishes and flavors are usually added to this food (Food on the Table 2012, n.pg). Cooks love for nouvelle elBulli cuisine where in the plate presentation; refined sauces are used together with retention of quality flavors and ingredients. As opposed to the modern cuisine, nouvelle cuisine characterizes by delicate and a lighter dishes that greatly emphasizes on presentation (Food on the Table 2012, n.pg).

Between 1960s and early 1970s, a new way of cooking referred to as nouvelle cuisine emerged. This cooking method was introduced to traditional French foods. Historically, French cooking entailed use of many flavors that were creamy and rich and packed with sugars as well as calories. Nouvelle cuisine broke away from this tradition by emphasizing on light textures and natural flavors over the past heavy recipes. According to Chef André Gayot, nouvelle cuisine changed from ‘a revolutionary trend into a culinary institution’ (Food on the Table 2012, n.pg). The foods featured in Nouvelle cuisine are created with a lighter touch but higher consideration for health whilst maintaining the delicious French flavor (Food on the Table 2012, n.pg).

The art of cooking underwent revolution for modern cuisine just like nouvelle cuisine. In the same way, the nouvelle cuisine changed from centuries of traditions into innovations in the culinary circles, modernist cuisine also underwent years of change in the culinary arts. Modern cuisine embraces science inspired and high-tech techniques for making food, which ranges in the whole world (Lanchester n.d.). At the core of modernist cuisine are the changes that have taken place in cooking over the past decades. Cooks use new methods to discover new textures and flavors. They use scientific knowledge based on their own research or academia sources to make food that has never been experienced in the world. This cooking has thus moved from the fire age to the space age (JB Prince n.d.).

Molecular gastronomy also referred to as molecular cuisine is defined as a new scientific method of cooking which is describes a cuisine whereby chefs explore the latest culinary capabilities in the kitchen (JB Prince n.d.). The term refers to the studies of the chemical and the physical processes, which occur whilst cooking. The study seeks to investigate and make explanations of the chemical reasons, which result to the change of ingredients and the artistic, technical, and social components of culinary and gastronomic aspects in general (Molecularrecipes.com n.d.). Molecular gastronomy has enormous potential. The process revolutionizes traditional cooking thereby changing eating into a new sensory and emotional experience. The chemicals used in molecular gastronomy originate from biological sources even though some have been processed or purified.

The origin of the raw materials is usually animal, plant, or microbial (Molecularrecipes n.d.). On the other hand, modern cuisine techniques incorporate an understanding of science and as well as new developments in the culinary art of cooking technology (Earl 2011, n.pg.). The topics covered in this trend include grilling fascinations with the use of modern devices like cream siphons and sous-vide equipment. Modernist cuisine follows an approach of preparing food while valuing pure flavors, executing precisely, and the utilization of scientific information and knowledge in advancing the cooking art (Rosner 2011, n.pg.). In the modernist Cuisine, there is the use of scientific understanding in the process of cooking in order to achieve the desired version of a meal’s recipe. Thus, whereas molecular gastronomy studies the chemical and the physical processes, which occur during cooking, modernist cuisine describes the avant-garde approaches of the rebel against the culinary rules of the previous times and it encompasses a wide variety of methods (Molecularrecipes n.d.).

Nouvelle cuisine lays emphasis on clarity, freshness, and freshness of flavor. Most cooks in reaction to a few of the more caloric-laden and richer delicacies of classic French cuisine have realized how nouvelle cuisine emphasized the natural textures, colors, and flavor of foodstuffs (Ferguson 2006, p.6). The approaches adopted by nouvelle tend to minimize the unhealthiness effects of diets that are laden with refined starches, sugars, fats, and salts (Ferguson 2006, p.6). This is because the approach uses to minimum extents some of these ingredients. For example, the basic traits of nouvelle cuisine comprise the use of sauces thickened by rather purees of fruits or vegetables and not roux (a mixture of cooked fat and flour). In the process, luxury was attained through imaginative presentation and meticulous preparation with fresh seasonal vegetables and fruits (Food on the Table 2012, n.pg.). Raspberries, kiwi fruits, mangoes, as well as other fruits, which were combined frequently with seafood and meats, and vinegars, that were fruit flavored. These lead to food seasoning. The influence by nouvelle cuisine is evident (Food on the Table 2012, n.pg.). In comparison to nouvelle cuisine, the modernist cuisine led to the revolution of scientific doctorates expertise to the traditional and primitive act of cooking. Modernist Cuisine players explain that the cooking process goes on even after placing the foods food in cold water (Earl 201, n.pg.). The new methods, which have been adopted, have led to new tastes being created to the delight of people in the culinary circles. For example, by taking a blend of mozzarellas, chopping them, and thereafter mixing the mozzarella with water usually with ingredients of modern flavors like Algin (Lanchester n.d.). This process usually yields good results. Modern cuisine preparation and formation could also entail pouring out of tiny quail eggs onto soupspoons of porcelain and dotted with yellow chili-paste (Lanchester n.d.). The result is very tasty that ceases to taste as eggs but a sweet fruit and heat bath. This turns out to be a spherified passion fruit that is suspended in a thickened lime broth to imitate albumen (Rosner 2011, n.pg.).

In conclusion, nouvelle cuisine lays emphasis on using natural ingredients and lighter food colors while modern cuisine represents preparation of food by using scientific information. Both these phenomena mark a break from the traditional methods of preparing meals. Nouvelle cuisine lays greater emphasis on presentation of food while the modernist cuisine stresses on the processes of preparing meals. Both of these cuisines have influenced the culinary platform.

Reference

Earl, V 2011. Modern Cuisine and the Future of Cooking.(Updated Feb, 2011) Available at: <>[Accessed 6 Sept. 2013].http://toastable.com/2011/03/modernist-cuisine-and-the-future-of-cooking/

Ferguson, P 2006. Accounting for taste: The triumph of French cuisine. University of Chicago Press.

Food on the Table 2012. Nouvelle Cuisine and the History of Modern French Food. (Updated 1 May. 2012) Available at: <> [http://www.foodonthetable.com/content/nouvelle-cuisine/Accessed 6 Sept. 2013].

JB Prince n.d. Modernist Cuisine: History & Fundamentals. Available at: <>http://www.jbprince.com/web-pages/modernist-cuisine-history-fundamentals.asp [Accessed 6 Sept. 2013].

Lanchester, J n.d. Incredible Edibles. Available at: <>[Accessed 6 Sept. 2013].http://www.newyorker.com/arts/critics/atlarge/2011/03/21/110321crat_atlarge_lanchester?currentPage=3

Molecularrecipes.com n.d. What is Molecular Gastronomy? Available at: <> [Accessed 6 Sept. 2013].http://www.molecularrecipes.com/molecular-gastronomy/

Rosner, H 2011. Modernist Cuisine: Defending the Spaceman. (Updated 2011) Available at: <> [Accessed 6 Sept. 2013].http://www.saveur.com/article/Kitchen/Modernist-Cuisine-Defending-the-Spaceman