Etymology
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haute cuisine (n.)
1829, French, literally "high(-class) cooking;" see haught + cuisine. Usually in italics until 1960s.
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nouvelle cuisine 

style of cooking emphasizing freshness and attractive presentation, 1975, French, literally "new cooking."

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dim sum (n.)

"Chinese cuisine prepared as bite-sized portions served in small steamer baskets or on small plates," 1948, from Cantonese tim sam (Chinese dianxin) "appetizer," said to mean literally "touch the heart." Ayto ("Diner's Dictionary") gives the elements as tim "dot" + sam "heart."

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