Cuisine Focus- Contemporary – From History to Food Identity

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Contemporary cuisine is undeniably a very broad topic or theme to deal with. Many have tried to define this cuisine irrespective of biases yet found only a number of underlying characteristics. But for those whose culinary expertise coincides with passion and eagerness, the so called identity of Contemporary cuisine lies in the manner to which methods are being recognized if not executed.

Contemporary cuisine is heralded in different names. Others call it New American cuisine, Fusion Cuisine, Modern Cuisine or even Nouvelle Cuisine. The list goes on as others have been referring to it differently. However, the cuisine is signified best not by titles but the substance which truly identifies it. It is more of the practice of the craft, so to speak.

Contemporary cuisine is deeply rooted in the past, as many chefs believe that this cuisine speaks basically of interpretations. It is proven how a country is somewhat defined by its culinary history and with it, no one can undermine the value of its cuisine. For instance, the method of grilling has been in existence for hundreds of years and is still being practiced. In turn, it shows that practices or knowledge are being passed on, and then merely repeated thus benefiting many. Of course, time and changes have introduced new things as there have been innovations too and refinements. Still, the most important thing to remember is the fact that cuisines are very much related to the past and such connection is continuing.

It is said that Contemporary cuisine is based in the cuisine of France. It is because French cooking and its structure allow imitation or repetition. Another reason would be the fact that French cuisine has been established in two levels- haute cuisine and cuisine bourgeois. This approach proved to be welcoming for other countries since other nations typically have a common cuisine to begin with, not to mention the flavors and taste of French cooking are nothing but exemplary. It is also known how the transition from traditional to contemporary cuisine has been influenced by famous French chefs. In the 1960’s, Chef Ferdnand Point inspired a generation of budding chefs to break free from rules thus develop new approaches. It includes reliance on heavy meat dishes, lighter sauces, use of more fruits and vegetables and emphasizing on creativity.

Another characteristic of contemporary cuisine has something to do with cultures of other origins. World cuisines, in general are important components naming Asian specifically Indian and Chinese as vital influences. In America for instance, Hispanic and Asian cooking is also thriving for years assuming a wider concoction relative to methods and ingredients. It is for these reasons that contemporary cuisine came in full view, since there is development of new practices while keeping track with old methodologies.

Aside from history and existence of international and ethnic cuisines, contemporary cuisine has multiple approaches with regards to ‘comfort foods.’ These are foods which reveal either religion or family beliefs, providing nourishment for both body and soul if not tied with youthful memories. One example would be mashed potatoes and meatloaf (typical American comfort foods). In contemporary cuisine, cooking these dishes could mean making use of ingredients like turkey or chicken instead of pork or beef (for meatloaf); fat free milk or yogurt replacing butter or cream in case of mashed potatoes. One can also add herbs or spices for additional flavoring. Simply, contemporary cuisine does not only refer to innovations but introduces healthy and low-fat cooking, which is another notable characteristic.

The integrity of ingredients is of great importance to contemporary cuisine. This means that freshness and quality plays a major part in this style of cooking. Dishes are prepared using high-quality ingredients as methods of raising or producing them are also considered. That explains how certain cooks prefer organically grown vegetables and fruits since it give outstanding results in terms of flavor and taste. Contemporary cuisine gives much weight to food integrity that it focuses more on selection of the finest ingredients, preparing them the best way you can and accentuate originality in each dish.

Authentic Contemporary Recipes

Ice-cream puddings with star fruit and strawberry flakes

Recipe Source: cuisine.com.au

Ingredients:

50g mixed glace fruit, coarsely chopped
2 tsp liqueur – Grand Marnier, Cointreau, brandy
2 cups quality purchased
ice-cream
20g flaked almonds, toasted
2 pieces ginger in syrup (about 10g), coarsely chopped
Good pinch ground nutmeg
1 star fruit, sliced

Method:

Place glace fruit in a small bowl and add liqueur. Stir and set aside for at least one hour. Soften ice-cream slightly at room temperature. Combine all ingredients (except star fruit) in a bowl and stir briefly to combine. Work quickly so the ice-cream does not melt. Spoon mixture into two lightly greased 200-millilitre moulds, cover with foil and place in the freezer until ready to serve. To serve, run a knife around the edges of the puddings and invert on to serving plates. Serve with star fruit and strawberry flakes on the side.

Strawberry flakes
Thinly slice four hulled strawberries and place on a baking paper-lined tray. Put in the oven at 120C for 60 to 90 minutes or until dry. Remove and cool on a wire rack. Store in an airtight container.

Caesar salad with anchovies

Recipe Source: cuisine.com.au

Ingredients:

4 anchovies
2 egg yolks
1 clove garlic (peeled)
1 1/2 tsp Dijon mustard
1/2 cup vegetable oil
1/2 cup extra virgin olive oil
2 tbsp lemon juice
salt and pepper
1 large cos lettuce
6 rashers bacon (chopped)
2 cups croutons (toasted)
1 1/2 cup parmesan (shaved)

Method:

For the salad dressing, place 4 anchovies, 2 egg yolks, 1 clove garlic (peeled) and 1 1/2 tsp Dijon mustard in a small food processor and pulse until combined. Add
1/2 cup vegetable oil, 1/2 cup extra virgin olive oil, 2 tbsp lemon juice, salt and pepper and process until smooth. Remove outer leaves from 1 large cos lettuce, tear into bite-size pieces and place in a large bowl. Lightly grease a frying pan and saute 6 rashers bacon (chopped) over medium heat until crisp. Drain on absorbent paper, then add to lettuce with 2 cups croutons (toasted) and 1 cup parmesan (shaved). Pour dressing over salad, toss gently and scatter with 1/2 cup parmesan (shaved).

Image Credit: unsurefooting.com

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