Gastronomy: Trends and Innovations

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Gastronomy: trends and Innovations

The gastronomy is steadily/continuously constantly evolving. Thanks to the creativity and skills of the chefs on one hand and on the other hand to science that allows developing new textures, news methods of preservation, cooking....

Unlike food, which involve/comprises/includes eating to live, the gastronomy or “the art of good food”, it is a subtle blend of ingredients and flavours, synonymous with pleasure, that appeals to all our senses. The chefs do not fail to //// in order to delight our taste buds and attract customers looking for new tastes and new sensations. The gastronomy follows the rules based on the techniques that can sometimes be very elaborate, requiring know-how and lengthy training in some cases. Like all the arts, it does not escape neither from fashions/modes/style nor from new trends.

A LONG EVOLUTION

Over the centuries, the gastronomy has evolved a lot and more precisely since the Renaissance where one witnessed the debut/start of creative cooking, more elaborate, with previously unknown products arising/coming from the New world, such as chocolate, beans, pepper, and later tomatoes, corns and potatoes....After the revolution, which played a decisive role in abolishing in Corporations, Carêrme contributed to the refinement of French cuisine. He simplified and codified a cuisine that was very complex through several works. (Le Maître d’hôtel français, Le Cuisinier parisien, L’Art de la cuisine française au XIXe siècle…).

The modernization and the organisation of French gastronomy are generally attributed to Georges Auguste Escoffier who will simplify the modern menu and the structure of the meal.

Cooking is constantly being modernized, aided by science and technology, with the discovery of the appertisation (Invented in 1975 by Nicolas Appert, a French confectioner) which enables to preserve the food, then the emergence of the first gaz cookers in the 19th century, then the first fridge etc.

In the years 60’s and 70’s, new cuisine was introduced (Repeatedly used term in the history of the French cuisine), initiated, particularly, by Paul Bocuse, Raymond Oliver, Jean et Pierre Troisgros, Michel Guérard, Roger Verger, Joël Robuchon… fits into some opposition to the orthodoxy  of the Escoffier’s kitchen, to create a simpler and lighter cuisine, by preserving the natural flavours....

New Trends

Today, thanks to the evolution of the technologies. Although the traditional cuisine is still very rooted/established, the news trends cannot happen overnight among which, the molecular cuisine is also called, “techno-emotional cooking” according to some specialist/experts which consists the introduction to cooking, practices drawn from chemistry and physics. It combines ingredients known as "innovative" but already used in the agro-food industry as gelling agents (agar , carrageenan, gelatin...), thickeners (guar gum, carob, xanthan, alginate sodium...), the emulsifier (lecithin of soya...), sparkling sugar... The most famous representatives are Ferran Adria, Heston Blumenthal, Pierre Gagnaire, Thierry Marx...

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