What are the different types of cuisine?
Common to all cultures, cooking nevertheless calls on specificities of cooking or preparation and foods specific to a geographical region. In recent years, there has been a resurgence of interest in different food preparation techniques. What are the most popular types of cooking?
It is a type of preparation that is based on traditional cuisine but relies heavily on the quality of the products used. Most of the time, gourmet restaurants work with so-called “noble” foods such as truffles, foie gras, or even certain rare fish.
The cuisine is only made with extremely fresh products, which often implies high prices. Finally, apart from traditional gastronomic dishes, some renowned chefs have established their reputation thanks to a reinterpretation of regional cuisine: Marc Veyrat and his cuisine with wild herbs from the Alps, Régis Marcon and his ice creams and desserts with green lentils from Le Puy in Velay…
Coming from the traditions of a region, or even a country, traditional cuisine consists of preparing food from local and seasonal agricultural production according to customs passed down over the centuries.
This classic type of food is found in households as well as in restaurants and fast food outlets. It includes both regional and national dishes: ratatouille, Auvergne hotpot, Savoyard fondue, or the famous ham and butter sandwich.
These types of preparations include all the cuisines of the world, which were imported to Europe and France by population movements. World cuisine is a very vast field, which can sometimes be difficult to understand, especially due to the lack of availability of special ingredients. In this category, Italian, Japanese, Chinese, Tex-Mex, or Indian cuisines occupy the top of the ranking!
Despite its name, new cuisine made its appearance as early as the 18th century. Brought up to date by the essential Gault and Millau guide in the 1970s, new cuisine is only a lighter way of approaching traditional recipes. Cooking times are shorter, sauces are lighter, and it gives pride of place to flavors by eliminating marinades and spices that modify the taste of food.
A true scientific discipline, molecular cuisine studies the chemical and physical reactions of food during cooking. The objective is the perfect control of the elements in order, among other things, to amplify the taste properties of food and to artificially exploit flavors and smells.