NOUVELLE CUISINE MEETS THE GERMAN CINEMA: BELLA MARTHA'S RECIPE FOR CONTEMPORARY FILM

摘要

Any food connoisseur who travels in Germany will know that haute cuisine has made its way into the country, and not just recently. Gert Paczensky and Anna Duennebier, the German authors of an influential history of food, remark in their book that German chefs have finally caught up with their French and Italian colleagues (1994: 518). Germany—and Switzerland, too—now boasts as many highly notable restaurants as France and Italy. Yet the authors also make clear that France is still the leading nation in the culinary arts. In their opinion, France has always been the first to introduce gastronomic innovation later appropriated and varied across Europe. According to the two authors, for example, the much lighter and experimental German fare that has established itself in the past 20 years is still based in French cooking principles. As they note, contemporary German cuisine's use of traditional German ingredients is not sufficient to establish the notion of a New German Cuisine. (A Neue Deutsche Kueche, as it were, is still a derivative of Nouvelle Cuisine, even when it sets itself in opposition to it).