High-class cuisine, in the history of western food, refers to high-class western food from 1968, usually represented by French food. History can be traced back to17th century. The medieval period in Europe. Here, I quote Wikipedia's professional explanation, Haute cuisine, which is French: literally "advanced cooking", and pronunciation or Grande Cuisine refers to the dishes of "advanced" institutions. Gourmet restaurants and luxury hotels. High-class dishes are characterized by careful preparation and presentation of food, which is expensive and accompanied by expensive wine. Simply put, Haoda's cooking food usually appears in luxurious restaurants, hotels and government banquets. These foods are usually carefully prepared and expensive and luxurious. Usually served with expensive wine. High-class cuisine can only introduce one concept, and the space problem cannot be elaborated. If you are interested and have a certain English foundation, you can refer to the following professional documents and related works given by the little cook.
ISBN 978-0-521-28696-1Cooking, Cooking and Class, Comparative Sociological Research, Jack Goody, Cambridge University, June 1982, ISBN 978-0-521-22.
Advanced Cooking: How the French Invented the Cooking Profession, by Amy B. Trubeck, University of Pennsylvania Press (20001February), ISBN 978-0-8 1776-6.