In the 20th century, the simplification of cooking was further advanced, and the trend towards making the most of the natural flavours of the ingredients became mainstream. In particular, the trends that began in the 1960s, such as shortening cooking times as much as possible, making greater use of the previously unadopted technique of steaming, and using less cream and butter in sauces to make them lighter and lighter (nouvelle cuisine), have become firmly established. *Some of the terms that refer to "nouvelle cuisine" are listed below. Source | Heibonsha World Encyclopedia 2nd Edition | Information |
…20世紀に入って,料理の簡素化はさらに進められ,材料そのものの持味を生かす方向が主流となる。とりわけ1960年代から始まった,調理時間をできるだけ短縮したり,以前はとり入れられていなかった蒸すという技術を多く用いたり,ソースに生クリームやバターをあまり使わずにさらっとした軽いものにするなどの傾向(ヌーベル・キュイジンnouvelle cuisine)はほぼ定着しつつあるといっても差し支えあるまい。 ※「nouvelle cuisine」について言及している用語解説の一部を掲載しています。 出典|株式会社平凡社世界大百科事典 第2版について | 情報 |
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