我们现在说的西餐菜品的摆盘,通常指的是Haute cuisine,翻译过来就是高级菜品的摆盘。
Haute cuisine,在西餐历史中,是指从1968年开始的高级西餐菜品,通常以法餐为代表。历史可以追溯到17世纪时开始发展。即欧洲的中世纪时期。在此引用维基的专业解释,Haute cuisine,就是French: literally "high cooking",pronounced orGrande cuisinerefers to thecuisineof "high level" establishments, gourmet restaurants and luxury hotels.Haute cuisineis characterized by meticulous preparation and careful presentation of food, at a high price level, accompanied by expensivewines.简单的翻译概括就是,高达上的的烹饪美食,一般见于豪华的餐厅,酒店,和政府宴请,通常是精心准备,而且比较昂贵和奢华。通常搭配昂贵的葡萄酒。Haute cuisine本贴只能介绍一个概念,篇幅问题无法细讲,有兴趣并且有一定英语基础的吧友们,可以参考小厨娘给出的下列专业的文献和相关著作
ISBN 978-0-521-28696-1Cooking, Cuisine and Class, A Study in Comparative Sociology, Jack Goody, University of Cambridge, June 1982,ISBN 978-0-521-28696-1
Haute Cuisine: How the French Invented the Culinary Profession By Amy B. Trubek,University of PennsylvaniaISBN 978-0-8122-1776-6Press (December 2000),ISBN 978-0-8122-1776-6