Statements (51)
| Predicate | Object |
|---|---|
| gptkbp:instance_of |
gptkb:cooking
|
| gptkbp:adapted_into |
home cooks
|
| gptkbp:advocates_for |
healthier eating
|
| gptkbp:developed_by |
1970s
|
| gptkbp:emphasizes |
gptkb:exhibition
|
| gptkbp:focuses_on |
fresh ingredients
|
| gptkbp:has_influenced |
modern gastronomy
|
| https://www.w3.org/2000/01/rdf-schema#label |
Nouvelle Cuisine
|
| gptkbp:includes |
seasonal ingredients
|
| gptkbp:is_associated_with |
food trends
chefs like Paul Bocuse |
| gptkbp:is_celebrated_in |
gptkb:award
food enthusiasts gourmet magazines culinary festivals |
| gptkbp:is_challenged_by |
traditionalists
|
| gptkbp:is_characterized_by |
smaller portion sizes
|
| gptkbp:is_compared_to |
classical French cuisine
|
| gptkbp:is_considered |
a culinary revolution
|
| gptkbp:is_criticized_for |
lack of traditional techniques
|
| gptkbp:is_documented_in |
cookbooks
culinary historians |
| gptkbp:is_examined_in |
culinary critiques
|
| gptkbp:is_explored_in |
food blogs
culinary literature gastronomy studies |
| gptkbp:is_featured_in |
food documentaries
|
| gptkbp:is_influenced_by |
global cuisines
artistic movements traditional French cuisine |
| gptkbp:is_known_for |
creative flavor combinations
|
| gptkbp:is_linked_to |
sustainability practices
food innovation |
| gptkbp:is_part_of |
culinary arts
|
| gptkbp:is_popular_in |
fine dining restaurants
|
| gptkbp:is_practiced_in |
innovative chefs
|
| gptkbp:is_promoted_by |
culinary schools
|
| gptkbp:is_promoted_through |
social media
|
| gptkbp:is_recognized_by |
food critics
|
| gptkbp:is_reflected_in |
food trends
food photography restaurant menus |
| gptkbp:is_related_to |
molecular gastronomy
|
| gptkbp:is_supported_by |
food organizations
|
| gptkbp:is_taught_in |
culinary programs
|
| gptkbp:often_features |
sauces made from natural juices
|
| gptkbp:originated_in |
gptkb:France
|
| gptkbp:promotes |
lighter dishes
|
| gptkbp:uses |
minimalist techniques
|
| gptkbp:bfsParent |
gptkb:Fernand_Point
|
| gptkbp:bfsLayer |
6
|