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The term "nouvelle cuisine" has been used many times in the history of French cuisine which emphasized the freshness, lightness and clarity of flavor and inspired by new movements in world cuisine. In the 1740s, Menon first used the term, but the cooking of Vincent La Chapelle and François Marin was also considered modern.
The Institut Français d'Indonésie or Institut Français Indonesia is an Institut français in Indonesia. It is a French public institution attached to the French Foreign Ministry. The promotion of French culture and language overseas is its main mission. Its main location is in Jakarta.
The culture-linguistic relations between Indonesian and French were conducted through Dutch, as evident in Indonesian loanwords from French that mainly political or military terms, such as kudeta (from coup d'état), legiun (from légion) and letnan (from lieutenant). Institut Français Indonesia also offering French course for Indonesian ...
Indo cuisine is a fusion cooking and cuisine tradition, mainly existing in Indonesia and the Netherlands, as well as Belgium, South Africa and Suriname.This cuisine characterized of fusion cuisine that consists of original Indonesian cuisine with Eurasian-influences—mainly Dutch, also Portuguese, Spanish, French and British—and vice versa.
Food history is an interdisciplinary field that examines the history and the cultural, economic, environmental, and sociological impacts of food and human nutrition. It is considered distinct from the more traditional field of culinary history , which focuses on the origin and recreation of specific recipes.
French culture, language, and education have been mobilized to further French imperial interests. [115] [116] [117] The concept of mission civilisatrice or 'civilizing mission' figured into France's politique indigène throughout its colonies, with its goal fluctuating between assimilation and association of colonial subjects with French ...
Food and History was created by a network of academic researchers and students, with the help of the French Ministry for National Education and the University of Tours.The journal is sustained by the French National Center for Scientific Research (CNRS) [4] and is cited by the European Science Foundation in its European Reference Index for the Humanities ().
Haute Cuisine: How the French Invented the Culinary Profession By Amy B. Trubek, University of Pennsylvania Press (December 2000), ISBN 978-0-8122-1776-6; Food culture in France By Julia Abramson, Greenwood Press (November 2006), ISBN 978-0-313-32797-1; Patrick Rambourg, Histoire de la cuisine et de la gastronomie françaises, Paris, Ed. Perrin ...