Gastronomy-Fusion Cuisine?

Question

Do you know what is actually "gastronomy"? What is the different between culinary art and gastronomy? Is it fusion cuisine become a trend now? do you know what is nouvelle cuisine? Haute cuisine? Have you heard any latest news on fusion cuisine? what do you think about fusion cuisine practices? any others problems and issues on fusion cuisine? i am a master student from malaysia doing my study on fusion cuisine. i hope everybody could give some comments and ideas on fusion cuisine so that i can get more information from your feedback. i am very appreciate with your opinions. thank you

Answer 1

Visit the websites of these restaurants/chefs & check out their menus. These are masters of fusion cuisine, blending together ingredients, cooking techniques & styles from different cultures.


http://www.jean-georges.com/

http://www.roysrestaurant.com/
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asia de cuba

http://www.losangelesrestaurants.com/menu.cfm?res_id=181
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tabla

http://www.tablany.com/

Answer 2

Well, from what I know, fusion cuisine is melding different types of cuisine and creating your own (or a new) style, which is seen a lot now. I've seen it on the Iron Chef TV show on Food Network late at night. Haute cuisine (high cuisine, if translated from French to English), I would think is very fancy, expensive, fine dining-type cuisine. Something above and beyond having some escargot at a nice restaurant, which is about as good as it gets in my part of California.
Hope this helped you, good luck on your studies, and most of all, enjoy it! If you can make a living cooking, all the more power to you! Have a great week!

Answer 3

Gastronomy is the study of relationship between culture and food. It is often thought erroneously that the term gastronomy refers exclusively to the art of cooking or Culinary Arts, but this is only a small part of this discipline: it cannot always be said that a cook is also a gourmet. Gastronomy studies various cultural components with food as central axis. Thus it is related to the Fine Arts and Social Sciences, and even to the Natural Sciences in terms of the nutritional system of the human body.

Fusion cuisine combines elements of various culinary traditions while not fitting specifically into any. The term generally refers to the innovations in many contemporary restaurant cuisines since the 1970s.

Nouvelle cuisine (French for "new cuisine") is an approach to cooking and food presentation. This new style, which was a reaction to the French cuisine classique, called for lighter, more delicate dishes, without heavy sauces and overcooked vegetables, and placed a higher importance on presentation. The style called for simplicity and elegance in creating dishes. It was developed in France in the 1970s by students of Fernand Point, particularly the brothers Jean and Pierre Troisgros, Paul Bocuse and Michel Guerard. The term was coined by the food critics Henri Gault and Christian Milleau. Nouvelle cuisine became popular in the late 1970s and 1980s.

Haute cuisine (literally "high cooking" in French) or grande cuisine refers to the cooking of the grand restaurants and hotels of the western world. It is characterized by elaborate preparations and presentations; large meals of small, often quite rich courses; extensive wine cellars; and large, hierarchical and efficiently run service staffs. The cuisine was defined by the French cuisine classique until the 1970s, when cuisine classique was supplanted by nouvelle cuisine. Nowadays, haute cuisine is not defined by any particular style – there are haute cuisine restaurants serving fusion cuisine, regional cuisine and postmodern cuisine – but rather by careful preparations, elaborate service, critical acclaim, and, most importantly, obsessive attention to detail . Culinary guides such as the Michelin Guide and Gault Millau have helped to define modern haute cuisine, although some have suggested that their influence is on the wane.

I love to cook and I love fusion cuisine. It allows me to explore and merge different cultures in one dish. Flavors become more interesting and it gets my guests to talk about the food and about the cultures where the taste comes from. Food is really a very interesting conversation piece. Maybe the only set back in terms of fusion cuisine is the availability of ingredients. Sometimes ingredients are not readily available and therefore you have to improvise.

For me fusion cuisine is not just necessarily combining ingredients but merging cooking styles as well.

Hope this helps you.

Answer 4

so called "fusion cuisine" is really more of a concept than anything else. since the beginning of time, we have all tasted foods that we either liked or didn't like and put them together. "gastronomy" is the study of relationship between culture and food. It is often thought erroneously that the term gastronomy refers exclusively to the art of cooking, but this is only a small part of this discipline: it cannot always be said that a cook is also a gourmet. Gastronomy studies various cultural components with food as central axis. Thus it is related to the Fine Arts and Social Sciences, and even to the Natural Sciences in terms of the nutritional system of the human body.

The first formal study of gastronomy is probably The Physiology of Taste by Jean Anthelme Brillat-Savarin (early 19th century). As opposed to the traditional cooking recipe books, it studies the relationship between the senses and food, treating enjoyment at the table as a science. Most recently, in 2004, the founders of the Slow Food movement founded the University of Gastronomic Sciences in Brazil, Italy, devoted to the principles of gastronomy.

Answer 5

As I understand it, fusion is the mixing of different ethnic cuisine, i.e. using thai cooking principles with English food, like in warm meat salads

Answer 6

Tacos and Burritos are Tex-Mex food. I had wonderful food in Spain. An appetizer would be tapas such as enteros (small fried squid), pulpas (small octopus), or potatoes in garlic mayonnaise. I recall also eating a parokeet and some barnacles (no kidding). Barnacles = percebes. dessert: I had flan and leche frito. drink: fino (dry sherry) or tinto (cold red wine); the famous entree of Spain is paella, a rice dish with seafood and chicken and sausage (chorizo). I had no soups or salads there, but they exist.