Minceur (Sept. 1975)

[Bapopik at AOL.COM]

   The revised OED has "minceur" from the 29 October 1975 NEW YORK TIMES.
   As I showed earlier today with "manzana," you gotta re-check everything.


A Practitioner of the New Cuisine Is Still Master of the Old; By CRAIG CLAIBORNE Special to The New York Times; New York Times (1857-Current file), New York, N.Y.; Oct 29, 1975; pg. 64, 1 pgs

Recipes of a Master Chef For New Cuisine and Old; New York Times (1857-Current file), New York, N.Y.; Oct 29, 1975; pg. 66, 1 pgs

Cooking in the New French Style--and Cutting Down the Calories; New Style Recipes (cont'd); By CRAIG CLAIBORNE Special to The New York Times; New York Times (1857-Current file), New York, N.Y.; Oct 1, 1975; pg. 50, 2 pgs

The New French Food Revolution? Julia Child Says, 'Humph'; By JOHN KIFNER Special to The New York Times; New York Times (1857-Current file), New York, N.Y.; Sep 5, 1975; pg. 12, 1 pgs
   The most radical and esthetic of the group--the Robespierre of the Roux--is Michel Guerard, who, in battling his own bulges, developed a striking departure he calls "La Cuisine Minceur," an almost diatetic style in which traditional sauces are abandoned, foods are cooked quickly in their own moisture, served with a julienne or puree of the vegetables in which they are cooked and wild herbs are emphasized.
   Mrs. Child expressed some doubts.