Editing Cuisine (section)

==Evolution of cuisine==
[[File:Jacques Lameloise, escabèche d'écrevisses sur gaspacho d'asperge et cresson.jpg|thumb|An example of ''[[nouvelle cuisine]]'' presentation. This dish consists of [[Marination|marinated]] crayfish on [[gazpacho]] asparagus and watercress.]]
Cuisines evolve continually, and new cuisines are created by innovation and cultural interaction. One recent example is [[fusion cuisine]], which combines elements of various [[Culinary arts|culinary]] traditions while not being categorized per any one cuisine style, and generally refers to the innovations in many contemporary restaurant cuisines since the 1970s.<ref name="NYT">{{cite news | first=Robert | last= Lindsey| url= https://query.nytimes.com/gst/fullpage.html?res=9E02E0DD1F38F93BA2575BC0A963948260&sec=travel&pagewanted=print | title= California Grows Her Own Cuisine. | newspaper=[[The New York Times]] | date= 18 August 1985 }}</ref> ''[[Nouvelle cuisine]]'' ('New cuisine') is an approach to cooking and food presentation in [[French cuisine]] that was popularized in the 1960s by the food critics [[Henri Gault]], who invented the phrase, and his colleagues [[André Gayot]] and [[Christian Millau]] in a new restaurant guide, the [[Gault-Millau]], or ''Le Nouveau Guide''.<ref>{{Cite journal |last1=Neuman |first1=Nicklas |last2=Leer |first2=Jonatan |date=2018-07-19 |title=Cuisine scandinave mais identités nationales : la Nouvelle Cuisine Scandinave et les projets gastronationalistes du Danemark et de la Suède |journal=Anthropology of Food |issue=13 |doi=10.4000/aof.8723 |issn=1609-9168|doi-access=free }}</ref> [[Molecular cuisine]], is a modern style of cooking which takes advantage of many technical innovations from the scientific disciplines (molecular cooking). The term was coined in 1999 by the French [[Institut national de la recherche agronomique|INRA]] chemist [[Hervé This]] because he wanted to distinguish it from the name [[Molecular gastronomy]] (a scientific activity) that was  introduced by him and the late [[University of Oxford|Oxford]] physicist [[Nicholas Kurti]] in 1988.<ref>{{Cite web|url=http://www.scienceofcooking.com/molecular_gastronomy/|title=Why is Molecular Gastronomy?|website=www.scienceofcooking.com|access-date=23 April 2016}}</ref> It is also named as multi sensory cooking, modernist cuisine, culinary physics and experimental cuisine by some chefs.<ref>{{Cite news|url=https://www.theguardian.com/uk/2006/dec/10/foodanddrink.obsfoodmonthly|title=Statement on the 'new cookery'|last1=Adria|first1=Ferran|date=9 December 2006|last2=Blumenthal|first2=Heston|newspaper=The Guardian|language=en-GB|issn=0261-3077|last3=Keller|first3=Thomas|last4=McGee|first4=Harold|access-date=23 April 2016}}</ref> Besides, international trade brings new foodstuffs including ingredients to existing cuisines and leads to changes. The introduction of [[hot pepper]] to China from South America around the end of the 17th century, greatly influencing [[Sichuan cuisine]], which combines the original taste (with use of [[Sichuan pepper]]) with the taste of newly introduced hot pepper and creates a unique [[mala (seasoning)|mala]] ({{lang|zh-hant|麻辣}}) flavor that's mouth-numbingly spicy and pungent.<ref>{{Cite web|url=http://www.chinadaily.com.cn/english/doc/2004-01/09/content_297521.htm|title=Sichuan Cuisine|website=www.chinadaily.com.cn|access-date=23 April 2016}}</ref>