Nouvelle Cuisine

A term coined in the 70s in France to describe an initiative promoting a lighter style of cooking. Eventually, style took over from content, as presentation on the plate became more and more important. Despite its most ludicrous expressions, both visually and in terms of minuscule portions served on giant plates, the long-term influence of nouvelle cuisine is undeniable and, in the manner of 1066 and All That, it may be generally judged a good rather than a bad thing.