cuisine minceurn.

Brit.

/kwᵻˈziːn mãˈsəː/,

/kwᵻˈziːn mɪnˈsəː/, U.S.

/kwəˈzin mɪnˈsər/,

/kwiˈzin mɪnˈsər/

Origin: A borrowing from French. Etymon: French cuisine minceur.

Etymology: < French cuisine minceur, lit. ‘slimming cookery’ (compare quot. 1975¹) < cuisine cuisine n. + minceur slimness, thinness (1782) < mince (early 16th cent. in sense ‘lacking thickness’ < mincer mince v.) + -eur -ure suffix¹.

Cookery.

A style of French cookery which avoids the use of dairy products and other high-calorie ingredients, popularized by Chef Michel Guérard.

ΘΚΠ

the world > food and drink > food > food manufacture and preparation > cooking > [noun] > style of cooking > other styles

nouvelle cuisine1774

churrasco1917

kaiseki1920

Nonya1969

Cal-Mex1973

cuisine minceur1975

minceur1981

balti1982

1975 Advocate (Newark, Ohio) 14 Aug. Opinion section) 4/3 La cuisine minceur or cooking thin involves..cooking food without any water or fats, entirely in its own juices.]

1975 N.Y. Times 29 Oct. 28/1 There was ample time to peruse the posted menu of the day's cuisine minceur.

1981 D. Francis Twice Shy xii. 138 [His] main pride and joy was the small restaurant, next door to the bar, in which he served cuisine minceur of such perfection that half the passing jockeys of England ate there religiously.

1992 Food Entertaining Summer 14/3 The inventor of cuisine minceur, Michel Guérard, has now refined his less is more philosophy into Minceur Exquise.

2000 S. Fallon & M. Rothschild World Food: France (Lonely Planet Guide) 20 Nouvelle cuisine made a big splash at home and abroad in the diet conscious 1970s and 80s, when it was also known as cuisine minceur (lean cuisine).

This is a new entry (OED Third Edition, June 2013; most recently modified version published online March 2022).

单词	cuisine minceur
释义	cuisine minceurn. Brit. /kwᵻˈziːn mãˈsəː/, /kwᵻˈziːn mɪnˈsəː/, U.S. /kwəˈzin mɪnˈsər/, /kwiˈzin mɪnˈsər/ Origin: A borrowing from French. Etymon: French cuisine minceur. Etymology: < French cuisine minceur, lit. ‘slimming cookery’ (compare quot. 1975¹) < cuisine cuisine n. + minceur slimness, thinness (1782) < mince (early 16th cent. in sense ‘lacking thickness’ < mincer mince v.) + -eur -ure suffix¹. Cookery. A style of French cookery which avoids the use of dairy products and other high-calorie ingredients, popularized by Chef Michel Guérard. ΘΚΠ the world > food and drink > food > food manufacture and preparation > cooking > [noun] > style of cooking > other styles nouvelle cuisine1774 churrasco1917 kaiseki1920 Nonya1969 Cal-Mex1973 cuisine minceur1975 minceur1981 balti1982 1975 Advocate (Newark, Ohio) 14 Aug. Opinion section) 4/3 La cuisine minceur or cooking thin involves..cooking food without any water or fats, entirely in its own juices.] 1975 N.Y. Times 29 Oct. 28/1 There was ample time to peruse the posted menu of the day's cuisine minceur. 1981 D. Francis Twice Shy xii. 138 [His] main pride and joy was the small restaurant, next door to the bar, in which he served cuisine minceur of such perfection that half the passing jockeys of England ate there religiously. 1992 Food Entertaining Summer 14/3 The inventor of cuisine minceur, Michel Guérard, has now refined his less is more philosophy into Minceur Exquise. 2000 S. Fallon & M. Rothschild World Food: France (Lonely Planet Guide) 20 Nouvelle cuisine made a big splash at home and abroad in the diet conscious 1970s and 80s, when it was also known as cuisine minceur (lean cuisine). This is a new entry (OED Third Edition, June 2013; most recently modified version published online March 2022). < n.1975
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