| Term | Definition |
|---|---|
| Foodie |
Foodie is an informal term for a particular class of aficionado of food and drink. The word was coined in 1981 by Paul Levy and Ann Barr, who used it in the title of their 1984 book The Official Foodie Handbook. |
| Fusion cuisine |
Fusion cuisine is general term for the combination of various forms of cookery, the concept can take several forms. One approach is regional fusion that combines the cuisine of a region or sub-region into a single eating experience. Of these sort, Asian fusion restaurants have become popular in many parts of the United States, often featuring Indian, East Asian, and South-East Asian dishes alongside one another and offering dishes that are inspired combinations of such cuisines. |
| Gourmet |
The term gourmet may refer to a person with refined or discriminating taste or to one that is knowledgeable in the art of food and food preparation. Gourmet may describe a class of restaurant, cuisine, meal or ingredient of high quality, of special presentation, or high sophistication. |
| Haute cuisine |
Haute cuisine (French: literally "high cooking") or grande cuisine refers to the cooking of the grand restaurants and hotels of the Western world. Created by Antonin Carême, it is characterised by elaborate preparations and presentations; large meals of small, often quite rich courses; extensive wine cellars; and large, hierarchical and efficiently run service staffs. Aaron Macias, his first sous chef, also played an extensive part in his rise to the hierarchical presentations. The cuisine was defined by the French phrase 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 are defined rather by careful preparations, elaborate service, critical acclaim, and, most importantly, obsessive attention to detail - not to mention high price. Culinary guides such as the Michelin Guide and Gault Millau have helped to define modern haute cuisine. |
| Nouvelle cuisine |
Nouvelle cuisine (French: "new cuisine") is an approach to cooking and food presentation used in French cuisine. Contrasted with cuisine classique, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased emphasis on presentation. "Nouvelle cuisine," like the earlier "cuisine classique" are both forms of haute cuisine. |
