| 释义 |
‖ nouvelle cuisine|ˌnuːvɛl kwɪˈziːn|
[Fr., = ‘new cooking’.]
A style of (esp. French) cooking that avoids traditional rich sauces and emphasizes the freshness of the ingredients and attractive presentation.
1975Harpers & Queen June 124/1 Certainly the French National Digestive System should be functioning more comfortably these days, thanks to the influence of La Nouvelle Cuisine Française. Ibid. The devoted journal of La Nouvelle Cuisine Française is the monthly food magazine Le Nouveau Guide Gault-Millau. 1977Bon Appétit May 24/1 Theoretically, la nouvelle cuisine..aims at producing clear, fresh flavors and light textures instead of self-defeating richness. 1978Esquire 23 May 69/3 Gault and Millau claim to have invented in 1974 the now familiar term ‘la nouvelle cuisine’, a cooking style that is ‘light, imaginative, modern’. 1978Conran & Hobhouse tr. Guerard's Cuisine Gourmande 9 These three-star chefs have between them changed French cooking radically. The new style..which they have developed together over the years is called Nouvelle Cuisine, and its principles are that food should have a ‘lyrical lightness’. 1980C. Conran in Conran & Sharman tr. Nouvelle Cuisine Jean & Pierre Troisgros 10 They went to work for the family godfather of the nouvelle cuisine, Fernand Point, whose restaurant..was..the Mecca of all serious eaters. 1982J. Grigson Fruit Bk. 167 Even manuals of nouvelle cuisine, in which fruit is put to new savoury uses, neglect the gooseberry. 1986S. Orbach Hunger Strike iii. 57 The relative simplicity of nouvelle cuisine has seriously challenged the hegemony of French bourgeois cookery. |