From Nouvelle Vague to the Michelin Star
The globalization of gastronomy started to become generally known in 2007. The new gastronomic global trend is fusion cuisine. It was heralded by the methods of nouvelle cuisine invented by Paul Bocuse, who preferred small doses presented in artistic compositions, and cooking on stone, a griddle or a grill, or steaming. The momentum and specific designation of “fusion cuisine” was injected into the new trend by Wolfgang Puck, who was the first to meld Asian and European cuisine in his California restaurant.
Journalists Henri Gault and Christian Millau published their ten-point Manifesto of Nouvelle Cuisine, marking a break with the culinary rules of the 19th century set in stone. The nouvelle cuisine movement a racted chefs from a multitude of schools, i.e. using a diverse range of methods. Some of them were in uenced by Japanese cuisine, which is why the tasting menus in the top culinary establishments today resemble Japanese cuisine in terms of their presentation. The term “fusion cuisine” has been used since the early 1980s in reference to the merging of the two fundamentally different cuisines of the East and the West. Fusion is also used in the realm of music, particularly when jazz is fused with other musical genres, or in world music that combines traditional music from various countries and continents to create new styles and musical avors. The roots of fusion cuisine stretch back to the end of the past century. Gong Ting Shu set up a soup restaurant in Hanford, California in 1883 as a fresh immigrant. His son took over the business under the name Henry Wing, expanding the menu and experimenting extensively. Gong Ting Shu’s grandson, Richard Wing, inherited amply from his talent. He was unusually successful as a military camp cook that even General George C. Marshall took notice of him. The general was allergic to many foods, so when he set off to China and Europe as a special presidential envoy, he appointed Wing as his chief food taster and personal cook. They travelled together for years, giving Wing a chance to study mainland Chinese and French cuisine. When he returned home to Hanford, he had created such a unique style by the late 1950s that was dubbed chinoise cuisine in reference to the fusion between the French and Chinese culinary styles.