Gastronomic Paradigms in Contemporary Western Cuisine: From French Haute Cuisine to Mass Media Gastronomy

Abstract

Thomas Kuhn brings the concept of "paradigm" as the fundamental engine in the progress of humanity. Kuhn defines paradigms as the set of formal theories, experiments and work methods that define a process (scientific, economic, social, and in this case, contemporary haute cuisine), in a given time. According to Kuhn, progress does not happen by gradual accumulation of knowledge, but rather by abrupt advances. In this review, the conceptual evolution experienced by contemporary gastronomy (from the French Revolution to today) is analyzed applying the paradigm structure in light of the scientific knowledge of each era. It is thus reviewed how the first and second gastronomic paradigms, proposed, respectively, by Carême and Escoffier and based on food smell and taste the first and the flavor of the sauces the second, have been replaced by the third and fourth paradigms, led, respectively, by the Nouvelle Cuisine in France and Ferrán Adriá in Spain, and in whose development touch, sight, and sound have become increasingly prominent in gastronomic pleasure. Finally, it is analyzed how new trends in gastronomy: (1) worldwide diffusion of the Spanish tapas; (2) globalization of ethnic and fusion cuisines; (3) the growing disappearance of the professional gastronomic critique and its replacement by mass media influencers; (4) the increase of sustainability in cooking with development of local-, vegan-, and paleo-cooking, comfort, and smart food and finally, (5) the growing role of social networks and the self-itis linked to photography or foodstagramming in the gastronomic experience are leading toward a new gastronomic paradigm based on the global socialization of classic gastronomy.

Perspectives on Multisensory Human-Food Interaction

“…Ultimately, therefore, one might consider whether the recent resurgence of brightly, one might even say surreally-colored foods would have taken place had it not been for the increasing amount of visual food consumption that occurs by means of our digital technology (Lavis, 2015)? I would also argue that the deconstruction of dishes by modernist/molecular chefs in recent decades has also helped to encourage consumers to think more creatively about the color of the foods they prepare/consume (see Spence and Youssef, 2018;del Moral, 2020).…”

In praise of complexity: From gastronomy to gastrology

“…Raimundo del Moral makes reference to the fact that in the history of gastronomy it is possible to talk about the existence of at least four paradigms ( Del Moral, 2020 ). We are currently going through a period of quick change that anticipates the appearance of a possible fifth paradigm.…”

“…The main features of this trend, which, given the ever more evident decline of techno-emotional cuisine, is competing to become the new paradigm are: the emergence of low-cost restaurants; the internationalisation of Spanish tapas; the growing importance of the role of the mass media in the development and prescription of gastronomic trends; the gradual disappearance of professional food critics; the meteoric rise of ethnic cuisine; the growth of organic, local cuisine (locavorism); and the development of innumerable diet fads and egocentric approaches linked to social media ( Del Moral, 2020 ). We are looking at a paradigm that is something of a rag bag, and a concept of the social (or socialisation) this is presented as a rather disjointed mixture of economics, gastronomic (multi-)culturalism, communication, psychology and an unthreatening consideration of the environmental question.…”

What's the Story With Blue Steak? On the Unexpected Popularity of Blue Foods

“…Ultimately, therefore, one might consider whether the recent resurgence of brightly, one might even say surreally-colored foods would have taken place had it not been for the increasing amount of visual food consumption that occurs by means of our digital technology (Lavis, 2015 )? I would also argue that the deconstruction of dishes by modernist/molecular chefs in recent decades has also helped to encourage consumers to think more creatively about the color of the foods they prepare/consume (see Spence and Youssef, 2018 ; del Moral, 2020 ).…”