Con la fine del conflitto mondiale la cucina europea era distrutta: poco cibo disponibile, per lo più razionato, non consentiva grandi attività culinarie e la ripresa gastronomica, così come the economy had to wait 60 years. The next economic boom, led in every home refrigerator, oven and appliances, gastronomy as in the family dining, formed a huge evolution. The emancipation of women was ousted from the stereotype of the woman who saw her only engaged in the activities of all first-home cooking.
For this the way we cook has followed a natural evolution to simplify and speed processing. Are now more than ever are using fast cooking in a pan or grilled thin slices of meat or chicken breasts beaten and bass. In terms of culinary publishing there has been a parallel phenomenon: they are proposed recipes easy, fast and easy, with an eye closer to the dietary caloric intake and what you eat.
In recent decades, after the hunger for the first time in history has been virtually eradicated in every corner of the peninsula, it is manifestly and ways of thinking to find better balance of food, albeit with obvious and glaring contradictions. We can say that now that it is "a full stomach," the man, has finally conquered the consciousness of food as a subject, and who seek a development which occurs exactly in the artistic and aesthetic representation, if it can convey through same use as a profonda che esprima un messaggio e la cultura intrinseca alla pietanza.
Il regime alimentare è ora più variato e più sano: sono introdotti nutrienti più importanti –maggiori proteine o vitamine- e tecniche di conservazione come la pastorizzazione, che permettono di far diminuire sensibilmente le intossicazioni alimentari. Queste tendenze culminano nel corso del secolo quando Escoffier mette nero su bianco, nel suo “Guida Culinaria”, le sue ricerche dei gusti naturali e peculiari ad ogni alimento, i grandi cuochi sono sempre più numerosi e i libri di cucina si moltiplicano. Col passare degli anni i gusti si semplificano e si affinano. I gourmet ricercano armonia di sapori e opposizione nei vari piani di trextures nel piatto. I'm looking, as in the past, surprise in taste and require the most inventive chef and more respect in the use of raw materials. The women of the house can be made at home of the greatest chefs recipes, because most of them signing cookbooks with processes of clearly explained and illustrated.
Since the late 50's, Italian cuisine has been recognized internationally as a kitchen "Mediterranean", with the exaltation of carbohydrates typical of our culture-bread, pasta, rice-and fish and seafood, vegetables and fruit, cheese and olive oil. A kitchen that occurs with much less frequency in the past red meat and game.
Among the personalities who have contributed to the renewal of Italian cuisine, some even before the wind blew in Italy of nouvelle cuisine, worth mentioning Giuseppe Cipriani, Alfredo Beltran, Giuseppe Maffioli, Gualtiero Marchesi, and those restaurants over the years have received wide international recognition for the decisive commitment on the path of renewal and revival of Italian cuisine, in the wake of the more established tradition, properly reviewed and, where necessary, challenged and revised.
In 1973, in France, the Nouvelle Cuisine was born, thanks to critics H. Gault and C. Millau. It was created to boost the chefs trained in the school large chef-mas and they knew that, for this extremely good techniques and recipes of the old tradition-who have left the path already trodden by the teachers to take different channels to enjoy fully, sincerely, their art. Nouvelle Cuisine has benefited from the bonds that are established between the new guide-chefs-innovators and new customers, consisting of businessmen. Just this score has played a key role in establishing a new food, fuel in bringing about this change mechanism, certainly today, more than thirty years since the beginning of these events, we can say that they were even a revolution of thinking, proposing and experience the world of kitchen and has thus contributed to affirm the social status of chefs.
This new approach has the merit of the kitchen from the 70s onwards, to have influenced the cuisine of the middle-class houses nell'alleggerimento meals and, more generally at the high culinary art culinary world.
The revolutionary formula proposed by Gault and Millau in the "Nouvelle Cuisine", is a fashion and attracts the attention of young chefs catering senior circuit in those years. Paul Bocuse, Roger Verge, Alain Senderens, the Troisgros brothers, Alain Chapel aimed to overthrow the dogmas of the high kitchen, that in light of these was seen limited to a small number of preparations. Another fundamental point was the elimination of the complicated and the assembly and construction method of the dish which involved advance preparation of sauces and creams that were heated at the time of the service to be fitted with the food to create the dish. Their philosophy was to work with newly acquired products and chosen by them to the market a few hours before serving. Sought the light, so sauces and eliminated funds of flour and replace them with fresh sauces made from herbs and vegetable juices. Introduced, among other things, small sticks of fresh vegetables and adapted according to the menu of the season and seasonal products, the finest and freshest, who were every day on market stalls. The use of spices was drastically decimated, and with the aim to enhance the taste of food and not for the intrinsic value of themselves. The technologies in this period were significantly improved and innovate new tools were introduced in the kitchens as the mixer, the ice cream maker, refrigerator, the non-stick cookware, microwave ovens. Under the influence of dieticians, chefs enlightened and encouraged by a movement much bigger than that then, in the fleeting moment, it could not yet well understood, experienced and preferred to steaming, in a water bath, al grill. Ciò dimostra come, anche sotto l’aspetto delle tecniche applicate, questa corrente di pensiero portasse ad “alleggerire” e a “salvaguardare la naturalità”; il “buono”, il “sapore” è già peculiarmente presente nella natura del prodotto e non vi è la necessita di “costruirlo” con abbinamenti pesanti, grassi e artificialmente sollecitati da lunghe e lunghe cotture.
Anche dal punto di vista nutrizionale, quindi, si cercava di rispettare la natura, di proporre le pietanze con il miglior sapore che esse potessero esprimere ma ugualmente trasformandole e rispettandole il più possibile. Con questi tipi di cotture si rispettava il più possibile la composizione chimico-fisica e organolettica dell’alimento. Non si aveva così una modificazione nel gusto degli alimenti, non avendo la modificazione di proteine, vitamine e sali in esso presenti.
Ritroviamo nella Nouvelle Cuisine il seme di partenza da cui si sviluppa la direzione, nel senso dell’arte, che muove la cucina a tuttoggi; ergo, anche il senso e lo scopo di questo elaborato si può dire che lo si possa velatamente cercare in esso. Questa scuola, infatti, aveva la prerogativa –nel periodo storico in cui si sviluppa, rivoluzionaria e innovativa- di riuscire a stimolare ognuno dei cinque sensi ed in particolare la vista. Privilegiò dare importanza all’alimento e minimizzare la composizione del piatto con guarniture unnecessary. Many chefs
gained fame and an important economic position thanks to the economic boom of the '60s and '70s, becoming a real business and opening sumptuous restaurants.
Paul Bocuse was the first to make this a great success bringing foreign cuisine.
Due to a number of chefs, less trained or equipped, the practitioners of nouvelle cuisine, but without complying with the rules and thought there was a lower quality food than ends with the discussion by the detractors that stigmatized the tiny portions of food as opposed to disproportionate. Imitation and plagiarism became
developed an industry tried to market a concept that just because it was a concept, an interpretation of thought or art, was not made subject to the market and the industrial production. For this, innovators like Bocuse said they wanted their return to the values \u200b\u200bof August Escoffier.
said that, in the '80s, "Nouvelle Cuisine" acquired a pejorative connotation.
Beyond the inheritance issue, it is undeniable that many of the dogmas related to it are now common in the basic principles and international cuisine: the products must be fresh, quality, cooking times short and precise, light sauces, cosmetic preparation it is equally important with respect to taste and lightness of cibi.
Grazie alla facilità di adattamento del popolo italiano, cuochi e ristoratori emigrati nel corso del secolo scorso in Germina, Inghilterra, nelle due Americhe, in Giappone come in Australia ed altrove, le nostre specialità gastronomiche sono diventate leccornie ampiamente esaltate e pubblicizzate da gastronomi e stampa di tutto il mondo, con la conseguenza del ruolo perno che il cibo e la gastronomia hanno oggi nell’economia, nella società e nell’immagine del nostro Paese.
In Italia la “nuova cucina” si considera fondata da Gualtiero Marchesi. Riconosciuto come lo chef nazionale più noto sul panorama mondiale ha contribuito alla divulgazione della cucina, quindi della cultura, italiana in the world. It 'was the first chef in Italy to obtain three Michelin stars. It 'also rector of the International School of Italian Cuisine ALMA Colorno (Parma).
The end of the twentieth century has presented dishes in which gain importance, quality and refinement, the kitchen is increasingly artistic, tasting menus are created and edited the design of the dish, but significant study has been done for the design of food-that serve to "frame work" - and objects that enrich the table.
bibliography and site links - http://eugeenblog.blogspot.com/2010/06/bibliografia-e-sitografia.html
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