Haute Cousine System and its Cultural Dimension: When Chefs are the New Artists

19 Pages Posted: 17 Oct 2010

See all articles by Elena Cerea

Elena Cerea

affiliation not provided to SSRN

Andrea Rurale

affiliation not provided to SSRN

Date Written: October 14, 2010

Abstract

What does the term Haute Cuisine mean? Why is it considered haute? What characteristics and treats give it Hauteness? Is it only the quality of raw materials or should the chef have that creative component, sometimes called “genius”, to make the haute cuisine another declination of arts?

A Chef should be able to draw, compose, imagine and present a great succession of taste sensations which should provoke a fascination comparable to the sensations you feel when you read Shakespeare’s literary masterpiece or you admire a Michelangelo painting.

A lot of controversy exists on whether or not to consider Haute Cuisine an Art, but despite all the critics who believe chefs to be artists, the aim of this article is to demonstrate that Haute Cuisine in Italy is becoming, thanks to Italian culture devoted to quality, more and more refined and an important tool for communication. Haute Cuisine could easily become a great vehicle through which convey the cultural value of a Nation1. Haute Cuisine turns a dish into a cultural symbol by strengthening the link between gastronomy and other aspects of culture.

Keywords: Haute Cuisine, Creative Industry, New Arts

Suggested Citation

Cerea, Elena and Rurale, Andrea, Haute Cousine System and its Cultural Dimension: When Chefs are the New Artists (October 14, 2010). ESA Research Network Sociology of Culture Midterm Conference: Culture and the Making of Worlds, October 2010, Available at SSRN: https://ssrn.com/abstract=1692084

Elena Cerea (Contact Author)

affiliation not provided to SSRN ( email )

Andrea Rurale

affiliation not provided to SSRN ( email )

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