On the idea of novelty in cuisine A brief historical insight

被引：19

作者：

Beauge, Benedict

机构：

[1] 46 rue de lourmel, Paris

来源：

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE | 2012年 / 1卷 / 01期

关键词：

Cuisine; Novelty; Newness; Autonomy; Artist-cook; Globalization; Nouvelle Cuisine;

D O I：

10.1016/j.ijgfs.2011.11.007

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The search of novelty in cuisine is not run in every culture: this one gets a history, which starts in France, during the 17th century. This research made cuisine evolved extensively in the entire West and changed chefs' status. The Nouvelle Cuisine, during the 1970s, changed the deal to lead to the globalized cuisine of today. (C) 2011 AZTI-Tecnalia. Production and hosting by Elsevier B.V. All rights reserved.

引用

页码：5 / 14

页数：10