Evolving of Haute Cousine and Affects of Innovative Cousine Trends Shaping Haute Cousine Food And Beverage Enterprises

Year 2016, Volume: 3 Issue: 6, 1 - 17, 08.05.2016

Mustafa Aksoy Emir Hilmi Üner

Abstract

Within the time period between 16th and 21st century, there have been significant and
fundamental changes throughout the world. Social, economic, technological, philosophical and
artistic changes have been affected the kitchen, during this period. All of these alterings have
resulted of the emerge of haute cousine in Europe; and commercially appliance of it, its
development and effects of the other emerging trends.
In this study, evolve of haute cousine in Europe, its change processes over the period of time,
cousin trends and currents within this time period and the historical development of culinary
art from Middle Ages to 21st century are examined. Besides Haute Cousine, Innovative
Cousine, Avant-garde Movement, New Global Cuisine, Moleculer Gastronomy and Molecular
Cuisine, Not-by-Not Cuisine and Digital Gastronomy trends are also invesitgated wintin the
context of this study. 

Keywords

Haute Cuisine, Cuisine Trends, Cuisine History

Rafine Mutfağın Doğuşu ve Rafine Mutfağı Şekillendiren Yenilikçi Mutfak Akımlarının Yiyecek İçecek İşletmelerine Etkileri

Abstract

16. Yüzyıldan 21. Yüzyıla kadar geçen sürede dünyada önemli ve köklü değişimler yaşanmıştır.
Bu dönemde yaşanan sosyal, ekonomik, teknolojik, kültürel, felsefi ve sanatsal değişimler
mutfağı da etkilemiş, rafine mutfağın Avrupa’da doğuşuna ve ticari olarak uygulamaya
konulmasına, gelişmesine, ortaya çıkan çeşitli akımları etkilemesine ya da etkilenmesine sahne
olmuştur.
Bu çalışmada “rafine mutfağın” (haute cuisine) Avrupa’da ortaya çıkışı, zaman içerisinde
geçirdiği değişim süreçleri, bu süreçlerde ortaya çıkan önemli mutfak akımları ve aşçılık
sanatının ortaçağdan 21. yüzyıla uzanan tarihsel gelişimi incelenmiştir. Çalışmada rafine
mutfağın yanında Yenilikçi/Yeni Mutfak, Avangart Akım, Yeni Küresel Mutfak, Moleküler
Gastronomi ve Moleküler Mutfak, Not by Not Mutfak ve Dijital Gastronomi akımlarına yer
verilmiştir.

Keywords

Rafine Mutfak, Mutfak Akımları, Mutfak Tarihi

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