History and Characteristics of the Haute Cuisine - Assignment Example

Topic: International Culinary Art & Wine Haute Cuisine The famous German adage says that we are what we eat and it could have never been put in a better way. Long gone are those times when eating was just a requirement to fulfill the nutritional needs of the body in order to survive in the harsh climatic and environmental changes. Like in the old days, clothing just served the purpose of covering one's body against physical harm from extreme cold and hot weather, but now a fashion industry dedicated completely to clothes has arisen and its results can be seen in the form of flamboyant colors, flowing textures, and lavish designs and motifs. The art of cooking is no different; with the extraordinary and abundant resources spread in the entire world and the introduction of artificial flavors, a whole new perspective to cooking has been revealed. As a result, culinary delights are created every day in all parts of the globe. Haute Cuisine: Haute cuisine can be defined literally as high food or cookery of the highest standard or level. This term is dominantly associated with French traditional school of cooking and refers to the art of cooking and presentation in French classical style done by chefs of high caliber and skills. It is also referred to as Grande cuisine which means cuisine or food of the highest level, prepared by using complex cooking techniques and methods. Haute cuisine is a combination of elaborate and meticulous preparation of food involving keen skills of selection and cooking, and its artful presentation. Special skills go into the serving of food as it is a major constituent of Haute cuisine. The meal is accompanied by different varieties of wines chosen from all over the world. Haute cuisine is mainly food for the rich as the price level of the food is also high, and haute cuisine meals tend to be expensive as they are targeted for the high profiled and high ranked members of the society (Laudan, R. and Hayes, D. 2008, p.429 - 430). History of Haute Cuisine: Haute cuisine arose from the culinary arts of the staff of noblemen and hierarchy who prepared meals with extreme care and dedication, cooked lightly using several exotic ingredients, and served in different courses, along with a wide array of wines. The beginning of haute cuisine dates back to the fourteenth century when the manuscript Le Viandier was written. Its literal meaning in English is the preparer of meat. This manuscript was written by Guillaume Tiret dit Taillevent, the cook of Charles V, king of France. Le Viandier emphasized on the techniques of the food cooked in what is now called haute cuisine; the main three points were: Detailed seasoning Separation of sauce from the meat Refined and complex cooking instructions The manuscript gave the initial overlook but it was not until the sixteenth century that the tremendous shift from heavy broths, fully cooked and spicy foods to light and delicate meals served in different courses took place (Trubek, A. 2000, p. 142-145). A big name in the history of French cuisine is of Catherine de Medici, the Italian wife of King Henry II of France. Catherine came from a family of highly skilled Italian cooks and brought the techniques and methodology of her prestigious and talented household to France. She had a big hand in the evolution of French cuisine despite her young age but historical sources do not consider her as an authority on French cuisine as she was not French born (Laudan, R. and Hayes, D. 2008, p.429 - 430). French cooking was actually revolutionized by the publication of a book Le Cuisinier Français (The French cook) by a cook hired by noblemen, Francois Pierre de La Varenne. This laid the foundation of haute cuisine as it marked a change from the old French cooking style. Haute cuisine is about experiencing different flavors and identifying them in each meal, so each single haute cuisine dish is a combination of a variety of suave and delicate but detectable flavors. Varenne introduced the novel idea of using stocks of the bones of different animals, birds and fish. Simmering down these stocks on low heat for a long time allowed the flavors to get enhanced and concentrated. Use of roux – a mixture of butter or animal fat with wheat flour or egg yolk with oil, was introduced and promoted as the base of different sauces like the white sauce Becharnel. Many other recipes were included in this book which served as the guiding principles and instructions for the preparation of haute cuisine. The techniques and base products introduced in this book are still used today in modern French cooking for the elite, as they laid the basic foundation for this type of food. These include Farce – a stuffing made from different ingredients like chicken and various vegetables, Bouillon – a broth made from celery, carrots and onions, which is strained and left to simmer down. The introduction of different sauces by Le Cuisinier Français led to the association of Haute cuisine with sauces like coulis, Béarnaise and other remoulade sauces. This book by Varenne is the first milestone in the history of haute cuisine, which provided an initiative and perspective to others in this field, who carried out and innovated Varenne's ideas and techniques (Trubek, A. 2000, p.142-145). Other accounts trace back Haute cuisine to a single man, Antonin Carême. He was a French man who was the chef to King George IV of England and rose to fame amongst the blue bloods of Europe due to his innovative cooking techniques and complex methods of preparation. He stressed mainly on cream sauces and liaisons made from eggs and heavy cream mixtures. His skills and mastery in cooking delicacies led to the fame of French chefs and cooks which resulted in the association of Haute Cuisine with France. He became renowned in 1784 which was after the time of Taillevent and Varenne, so he cannot be singled out as the father of Haute cuisine, but his codification of earlier heavy and complex food is no doubt a significant contribution to Haute cuisine (Pizam, A. 2012, p.312-314). Georges Auguste Escoffier is considered as the pioneer in the modernization of haute cuisine. He devised new methods and techniques from those of the classic French cuisine chefs. His cooking style became widely popular all over France, but in the 1960s with the introduction of nouvelle cuisine, meaning “the new cuisine,” chefs throughout the country rebelled against the culinary style of Escoffier and haute cuisine evolved as what it is today. Haute cuisine is now a part of the French heritage and is widely popular throughout the world as it celebrates food as a form of art. Special detail is given to every element of food and setting. Each insight is kept in mind and no aspect is over looked for the creation of a perfect meal, so that haute cuisine is defined as the culinary practice, which involves cooking food by following high standards requiring meticulous, artistic, and creative preparation and presentation of meals accompanied by wine. Particular Traits and Characteristics of the Cuisine – Foie Gras: French haute cuisine is the known world leader in gastronomy and the different dishes prepared by the French, play with our palates and allure our adventurous gastronomical senses. Haute cuisine is popular for its use of bird bones and meat for the preparation of stocks and other delicacies. One such dish which utilizes bird meat and plays with the adventurous ends of our palates and gastronomic boundaries is Foie Gras. The name gives away the contents of this dish as Foie Gras literally means 'fatty liver' in French (Levenstein, H. 1993, p.179-183). As mentioned above, haute cuisine techniques greatly emphasize flavors and the use of animal fats in the form of stocks, meat or in the preparation of different sauces which go along with the main course. Such is the case with Foie Gras whose name indicates its main content but does not reveal its tantalizing flavors which can only be acknowledged properly by eating this delicacy one’s self. Foie Gras is prepared with the liver of goose and various species of ducks. As liver is the metabolic power house of a body, it is full of fats and other metabolic juices. This makes Foie Gras a meal rich in proteins and high in delicate flavors. Usually the livers of male geese and ducks are used in the preparation of Foie Gras, as they tend to be larger and richer in fat as compared to the female livers. It is mostly seared, simmered, or sautéed in butter to achieve a smooth and silky tendency which melts in the mouth because of its buttery texture. What makes Foie Gras popular is the fact that protein rich dishes with such a high fat content are usually heavy and extravagant, but Foie Gras is prepared with such perfection that all the flavors remain intact and each one of them is detectable on the palate. Its smooth consistency and sophistication ranks it up with Filet mignon and urges connoisseurs to call it the epitome of culinary civilization (Pizam, A. 2012, p.312-314). Foie Gras is often served along with caviar – another expensive delicacy, poached or served nougatine style with pistachios, almonds, and hazelnuts. It is also served alongside with varieties of cheese and truffles. Foie Gras is served in its pure form or its many varieties according to the taste and occasion. Each variety has a unique texture and flavor of its own. Experienced diners and discerning palates can distinguish the different subtle variations in many forms of Foie Gras ranging from Foie Gras mousse to port seasoned pate. The combination of Foie Gras and Truffles results in one of the richest and rarest foods on the earth; truffles give every dish a distinct French flavor. Foie Gras can be served as a mouthwatering centerpiece for delicious dishes and also as an exquisite appetizer on the plate. Each dish of Foie Gras has its own attributes and discerning characteristics based on its ingredients and methods of preparation. Foie Gras is always cooked lightly to keep the juices running and the flavors intact. Pork is also a main ingredient in most Foie Gras dishes, as is the use of Armagnac as a complementary cooking liquid. Other varieties of wines may also be used for the seasoning of geese liver; peppercorns are another frequently used ingredient for the dressing of this delicacy. Classic French Terrine and Rilette are also examples of characteristic haute cuisine food items prepared with Foie Gras (Ferguson, P. 2004, p.1-16). Foie Gras is a true depiction of an exemplary food of haute cuisine as it involves flavoring with brandy such as cognac, Armagnac and aspic, light seasoning with salt and pepper, and prepared with utmost care and caution using complex culinary techniques. It is usually only semi cooked or sometimes served raw. Both of these forms are served chilled and presented with variations to change the flavor. Hot forms of Foie Gras are mainly roasted or grilled. It is cooked from one side only and the other side is left raw, most chefs prefer not to de vein the liver as the veins help in maintaining the flavors and integrity. The taste of duck liver Foie Gras differs from its goose liver complement. Duck Foie Gras is known for its almost bittersweet taste, which can be defined as musky. Geese live foie Gras, on the other hand, is softer and more buttery. It is known for its tendency to melt in the mouth as well as for its rich and creamy texture. In both cases the actual taste of liver is very mild and subtle, quite unlike the taste of livers of mammals (Ferguson, P. 2004, p.1-16). Due to its high price and detailed preparation, Foie Gras is mostly associated with special occasions like high profiled parties or Christmas dinners. Meanwhile in luxurious gourmet restaurants, it is not so uncommon for the elite class. Due to its connection with traditional French cuisine, the laws of France have declared Foie Gras as a part of France’s heritage. Contemporary and Commercial Uses Such as Fine Dining Restaurants; Contemporary uses of haute cuisine involve: the learning and application of traditional and classical culinary techniques, the assessment and application of latest techniques in catering, and identification of latest haute cuisines trends. Commercial uses include the management of gourmet restaurants, provisions of food, and conservation of marketing and communication skills. One of the examples of the collaboration of contemporary and commercial uses of Haute Cuisine is in the form of Fine Dining Restaurants. Fine dining restaurants are high standard restaurants with specified meal courses and complete services. These are always small businesses and comprise of single location operations of limited to a few locations only. There are three main points which must be focused in a fine dining restaurant: Menu Atmosphere Service The perfection of all these three factors is crucial for the success of any fine dining business. Fine dining restaurants include haute cuisine in their menus as ordinarily only high profile and people with high financial values visit such places. People with average incomes can only afford to dine at these restaurants on special occasions, and some not even then, as the charges for the high services and food are usually sky high. The menu utilizes haute cuisine and due to its popularity amongst the elite, it makes a thriving business. The menu in fine dining restaurants does not have to be huge but it should be captivating and of a high quality. Rotation of course meals on the menu keeps it interesting and increases the number of customers and the popularity of the restaurant. The service is top notch as a Maitre 'D oversees all the affairs of a restaurant. Tremendous details to the decor are given by either giving the restaurant a traditional look of Louis XIII furniture, oriental carpets, ornate candelabra, and expensive paintings, or a minimalistic chic view can be approached by keeping the decor trendy and simple. Background music is common, so is the use of expensive crockery and cutlery, silverware and state of art china. Dining in a fine restaurant is not just to satisfy your hunger pangs, but it is an experience of the collaboration of food and arts with the best possible service (Levenstein, H. 1993, p.179-183). The principle in handling of food is quality over quantity; haute cuisine dishes are given out in small portions in the form of specific dedicated meal courses. A wide selection of wine is available for the diners to choose from. The staff is highly trained and attired in formal wear, always ready to act accordingly. The chef is highly accomplished and talented with a wide industry experience. Many fine dining restaurants offer valet parking services to their customers. In return for all these services, fine dining restaurants also have some requirements. Usually a dress code has to be followed and formal dress attire is to be maintained by the customers in the restaurants. Reservations have to be made in advance in order to enjoy the full and timely privileges of the restaurant. These restaurants are using haute cuisine as a business tool to generate revenue. People readily come to experience the exotic flavors of haute cuisine dishes, and if the restaurant managers have excellent marketing skills along with the services being provided, then this is a very profitable business indeed. Ethical and Health Issues Associated with Rich Food: Ethical Issues: The production of food should not be considered unethical, rather its opposite, but lately in order to satisfy our palates and escalating gastronomic tastes, we are crossing boundaries, which we should not have breached. Rich food or haute cuisines is food for the elite, and it is often complained that the rich community does not care about the well-being of our environment, if it means they are getting exotic food to devour. Exotic food and experimenting with food and cooking techniques is by no means a crime but going to the extremes of hurting animals and making plants extinct just to fulfill our culinary passions is no doubt unethical and wrong. One such controversy surrounding rich food is in the Foie Gras controversy. As mentioned above, it is prepared by the liver of geese and ducks. Now the question arises about how the geese and ducks are reared which are used for the production of this delicacy. In order to increase the size of the liver and to escalate the fatty content in the liver to make it more rich and delicious, the geese and ducks kept for this purpose are overfed cruelly. They are forcefully fed until their livers are enlarged to 10 times larger than their normal size. Research shows that steel pipes or funnels are shoved down the throats of male geese and ducks two or three times a day, and as much as 4 pounds of grain is pumped in their stomachs, causing their livers to swell up many times more than the normal size. Many geese and ducks have difficulty in standing because of their humongous sizes; their internal organs may start to tear or may rip out each others' feathers due to stress (Peta.org 2012). It has been reported that the organs of ducks ruptured because of over feeding, causing them to die. The birds are kept in tiny cages or filthy sheds which are further causing them health problems like foot infections, spleen and kidney damage, necrosis, tumor lumps, broken bills, and maggot infestation. These acts of cruelty against geese and ducks should be stopped. Force feeding should be banned in all countries and the living conditions of farm animals at these rearing farms should be inspected by government officials to ensure their safety and proper cages. The practices implemented on geese and ducks are so brutal that California has passed a law on the ban of Foie Gras effective from 2012. Countries like the U.K, Denmark, Luxembourg, Austria, Germany, Israel, Sweden, Italy etc. have banned force feeding in any form, but 80% of Foie Gras is produced in France where it is a part of the traditional heritage, thus protected by law (Peta.org 2012). Meat from Kobe cattle is one of the most expensive delicacies in the world of haute cuisine. The veal industry is also earning this money by abusing animals and performing cruel acts on them. Veal calves are kept confined for many months in seven-by-two-foot enclosures, which are so small that they cannot even move about. This is done so that the lack of exercise and movement will make the muscles weak and the veal meat tender (Animalliberationfront.com1970). Turkey is used in a haute cuisine dish Galantines de Dinde à la Royale. Hundreds of turkeys are slaughtered to prepare this dish, and often by the use of cruel methods. At the slaughter house, turkeys are hung upside down and dragged through an electrified stunning tank. This is an inhumane method as it causes the poor birds a lot of pain. The turkeys are fully conscious when knives slice their heads apart. If some of them escape this procedure then they are dropped alive in pots of scalding hot water for feather removal. This process is cruel and unethical. Proper slaughterhouses should be made for them and the method of boiling them alive should be banned completely (Hastings Center Report 1981, p. 6). Health Issues: Overindulgence in any particular kind of food item, no matter how healthy it might be, has diverse effects on the health and can lead to problems like obesity, which is an increasing concern in rich societies nowadays. For example Foie Gras is high in fats because of the fatty content and metabolic juices present in liver. Over consumption of fats can cause various health problems, like cardiovascular diseases, heart strokes, obesity etc. It is also very high in cholesterol as cholesterol is manufactured in the liver.  Foie Gras (and most pâtés) contain 255mg per 100g serving, or 20mg per tablespoon (Healthaliciousness.com 2011). Many gourmet and haute cuisine dishes involve eating raw meat of fish, farm animals, and shell fish etc. Heat and cooking kill harmful microbes, which are known to cause many problems in the intestine and digestion system of the human body. If meat is left uncooked, or is partially cooked, then the chances of getting diarrhea, food poisoning, and other stomach disorders is very high. A research shows that out of 340 samples of raw meat, 84% were contaminated with harmful bacteria. Contaminated meat is the largest cause of food borne diseases and infections (Hassan Ali, N. and Farooqui, A. 2012, p. 382-388). Similarly, chances of getting infected by Trichinosis, which is a parasitic disease caused by the consumption of raw or undercooked pork are quite high. Wild game and bear meat is considered a delicacy in many parts of Europe and the US. It is kept tender and not fully cooked, so chances of getting Trichinosis are very high because of this unhealthy practice (Berger, D. 2010, p.4-13). Caviar, which is one of the most expensive and sought after delicacy in the world, is served raw in most cases, which increases the risk of presence of microbes like E. coli and Salmonella, which are the major causative agents of food poisoning and diarrhea. Raw oysters and raw eggs used in many haute cuisine foods, like steak tartare are also known to be infested by salmonella (Cohen, J. and Corey, G.1987, p. 349-388). All these examples show that even though haute cuisine is a culinary art, it has its pros and cons. The negatives aspects of gourmet cooking and food for the elite should be observed and eliminated as they are causing many environmental and health problems. References Animalliberationfront.com. 1970. “A Beef with Kobe” Accessed 15 April, 2012 Berger, D. 2010. “Trichinosis: Global Status 2010 Edition”. GIDEON Informatics Inc, p.4-13. Cohen, J. and Corey, G. 1987. Extra-intestinal manifestations of salmonella infections. 66 (5), p.349-388 Ferguson, P. 2004. “Accounting for Taste: The Triumph of French Cuisine” University of Chicago Press, p.1-16. Hassan Ali, N. and Farooqui, A. 2012. “Microbial contamination of raw meat and its environment in retail shops” J Infect Dev Ctries, 4 (6), p.382-388 Hastings Center Report. 1981. Ethical Issues in Haute Cuisine: Is Health the Highest Value? 11 (3), p.6 Healthaliciousness.com. 2011. “Top 10 Foods Highest in Cholesterol (To Limit or Avoid)” Accessed 15 April, 2012 Laudan, R. and Hayes, D. 2008. “Food and Nutrition/Editorial Advisers” p.429-430 Levenstein, H. 1993. “Seductive Journey: American Tourists in France from Jefferson to the Jazz Age”. University of Chicago Press, p.179-183 Peta.org (2012) Foie Gras: Delicacy of Despair | PETA.org. Accessed 15 April, 2012 Pizam, A. (2012) “International Encyclopedia of Hospitality Management”. 2nd ed. Butterworth-Heinemann, p.312-314 Trubek, A. (2000) “Haute Cuisine: How the French Invented the Culinary Profession”. University of Pennsylvania Press, p.142-145 Read More