1. Haute Cuisine
   1. Escoffier early 1900's
      1. modernized Haute Cuisine
      2. wrote "Le guide culinaire"
      3. created to add to the flavor of dish, not mask
      4. de-emphasized heavy sauces
      5. service à la russe
         1. serving separate courses on separate plates
      6. balance of flavors
      7. shortened prep time
      8. Specialized preparation (brigade system)
   2. Presentation
      1. smell
      2. visual presentation
   3. Preparation
      1. touch/texture
      2. taste
      3. visual presentation
   4. Carême early 1800's
      1. originator of Haute Cuisine
      2. chefs toque and whites
      3. simplified ingredients, more herbe and vegtables
      4. turned away from middle ages display to impress
      5. 4 mother sauces
   5. standard of excellent cuisine
      1. original benchmark of fine cooking
      2. enduring validity
      3. cross cultural acceptance
   6. Consumption
      1. touch/texture
      2. smell
      3. taste
      4. visual presentation
2. What is beauty?
3. Objective Definiton
   1. Quality of beauty resides in object
   2. Socrates
      1. - 1750
4. Subjective Definition
   1. 1700-1850
   2. Judgement of beauty depends on the observer
5. Interactive Definition
   1. 1790's to present
   2. cognitive
   3. philosophical
6. Aspects of beauty
   1. Everyday Beauty
      1. FOOD
      2. clothing
      3. furnishings
   2. Human Beauty
      1. sexual attractiveness
      2. Physical appearance
   3. Artistic Beauty
      1. painting
      2. sculpture
      3. poetry
   4. Natural Beauty
      1. sunset
      2. waterfall
      3. flowers
7. Characteristics of beauty
   1. balance
   2. texture
   3. color & contrast
   4. harmony
   5. elegance
   6. symmetry
8. Summary
   1. "the qualities that give pleasure to the senses"
9. Reflected in the ideals of Haute Cuisine