Table 2.

Main gastronomic contributions of the third and fourth gastronomic paradigms.

SECTION A: MAIN CONTRIBUTIONS OF THE FRENCH NOUVELLE CUISINE (6):

Drastic reduction in the number of dishes available on the menu

Substitution of Escoffier's terminology for dishes' names that are impregnated with feeling, evocation, and poetry, based on their ingredients

Use of innovative fish and seafood cuts (i.e., carpaccio), instead of traditional transversal slices

Dishes are composed of contrary ingredients, such as land and sea (meat and fish, foie gras, and vegetable salad)

Sauces are lightened and flour, butter, cream, and eggs are eliminated to favor its digestion

Introduction of ingredients not used before in haute cuisine, such as wild aromatic herbs, new spices, tropical fruits, and very low-priced fish and vegetables

Incorporation into haute cuisine of traditional Mediterranean and oriental recipes (risotto, tajin, sashimi, etc.)

The chef becomes the restaurant's lead figure to the detriment of the maître and waiters, whose protagonism is diminished

Recipes are no longer completed at the table, and the dishes are presented fully finished (Japanese style service), and even covered by a bell, seeking to surprise the diner

Increase in the number of menu dishes, introducing an extensive sampling of minimal portions for each dish, seeking to limit caloric intake, thus making the long and narrow menu compatible with a sedentary lifestyle (cuisine minceur)

End of thick sauces, with a reduction of ingredient cooking time, even introducing raw foods, in search of maximum naturalness and preservation of their nutritional qualities

SECTION B: MAIN CONTRIBUTIONS OF ABSTRACT GASTRONOMY (18–21, 25, 31–33):

Food deconstruction aims to change its texture without diminishing its aroma and flavor

The creation of new food textures becomes one of the sensory keys of gastronomic pleasure

The introduction in haute cuisine of new texturizing and emulsifying molecules of industrial origin as ingredients

Involvement of the senses of sight (edible landscaping) and hearing in gastronomic pleasure

Food reconstruction pursues a radical modification of its flavor (melon caviar) or its texture (spherical olives, agar-agar spaghetti)

The introduction of liquid nitrogen to create new textures and temperatures

Development of the concept of total gastronomy or techno-emotional cuisine

Birth of the concept of sensory anarchy and vindication of insipidity to explain new recipes not always understandable (or desired) by the diner