Haute cousine system and its cultural dimension: when chefs are the new artists

What does the term Haute Cuisine mean? Why is it considered haute? What characteristics and treats give it Hauteness? Is it only the quality of raw materials or should the chef have that creative component, sometimes called “genius”, to make the haute cuisine another declination of arts? A Chef should be able to draw, compose, imagine and present a great succession of taste sensations which should provoke a fascination comparable to the sensations you feel when you read Shakespeare’s literary masterpiece or you admire a Michelangelo painting. A lot of controversy exists on whether or not to consider Haute Cuisine an Art, but despite all the critics who believe chefs to be artists, the aim of this article is to demonstrate that Haute Cuisine in Italy is becoming, thanks to Italian culture devoted to quality, more and more refined and an important tool for communication. Haute Cuisine could easily become a great vehicle through which convey the cultural value of a Nation1. Haute Cuisine turns a dish into a cultural symbol by strengthening the link between gastronomy and other aspects of culture.