The shock of the new: a sociology of nouvelle cuisine

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Abstract
In recent years there has been a growth of sociological interest in food and eating. With a limited number of exceptions, this interest has not been translated into research into the cultural dimensions of specialist cuisines or the social context of dining outside the home. This paper offers a sociological analysis of nouvelle cuisine. Nouvelle cuisine presents an interesting focus for the sociologist concerned with the relationship between food and culture. It holds a culinary pre‐eminence amongst certain sections of the middle class and is claimed by many commentators to have revolutionized the provision of French haute cuisine in the commercial hotel and catering industry.

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