When we talk about the plating of Western food dishes now, we usually refer to Haute cuisine, which translates to the plating of haute cuisine.

Haute cuisine, in the history of Western cuisine, refers to the high level of Western cuisine from 1968, usually represented by French cuisine. The history can be traced back to the 17th century when it began to develop. That is, the medieval period in Europe. To quote Wiki's professional explanation here, Haute cuisine, is French: literally "high cooking",pronounced orGrande cuisinerefers to thecuisineof "high level" establishments, gourmet restaurants and luxury hotels. Haute cuisineis characterized by meticulous preparation and careful presentation of food, at a high price level, accompanied by expensivewines. Haute cuisineis characterized by meticulous preparation and careful presentation of food, at a high price level, accompanied by expensivewines. Simple translation summarizes that Haute cuisineis characterized by meticulous preparation and careful presentation of food, at a high price level, accompanied by expensivewines. Haute cuisine can only be introduced as a concept in this post, and the length of this post will not allow us to go into detail. For those who are interested and have a basic knowledge of English, you can refer to the following specialized literature and related works given by Little Chef

ISBN 978-0-521-28696-1Cooking, Cuisine and Class, A Study in Comparative Comparison. Class, A Study in Comparative Sociology, Jack Goody, University of Cambridge, June 1982,ISBN 978-0-521-28696-1

Haute Cuisine: How the French Invented the Culinary Profession By Amy B. Trubek, University of PennsylvaniaISBN 978-0-8122-1776-6Press (December 2000),ISBN 978-0-8122-1776-6< /p>