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Keywords: Nouvelle cuisineClose
Gastronomica (2011) 11 (1): 13–23.
Published: 01 February 2011
... styles became, as Renato Poggioli observed, “the typical chronic condition.” But it was not until the 1970s that Nouvelle Cuisine began to transform classical French cooking, and Nouvelle was a rather limited revolution, narrow in its focus on techniques and ingredients, and limited as well in its impact...