Prior to the Nouvelle Movement, cuisine was homogenized, lacked regionality, and utilized heavy cream and butter sauces. A lot of this was based upon the codification of Escoffier's cooking. America's food has been behind the curve for decades, but is about to catch up if not surpass France.
As an alternative to the Michelin Guide, Henri Gault and Christian Millau began publishing the Gault-Millau Guide in the early 1970's and christened Nouvelle Cuisine in 1973. The following are the 10 Commandments of the Nouvelle Cuisine.
1. Avoid unnecessary complications.
2. Shorten cooking times
3. Shop regularly at markets
4. Shorten the menu
5. Don't hang or marinate game
6. Avoid too rich sauces
7. Return to regional cuisine
8. Investigate latest techniques
9. Consider diet and health
10. Invent constantly
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