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date: 06 December 2023

haute cuisine 

Source:
The Oxford Companion to Food
Author(s):
Tom JaineTom Jaine

might be presumed cookery for the high-ups, or perhaps cookery with haut goût, a term much used in the 17th century (in England as well as in France) to describe seasoning in a modern, courtly manner. But prosaically, it just means higher cookery, much as some mathematics is higher or more complex, or ... ...

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