The reason for creating "Types of cuisine 2" was to give more detail of the "Types of cuisine 1" which you may have found in Gillespie. The latter list is now repeated but gives the names only:
aux mille senteurs bourgeoise
minceur moleculaire paysanne
parfumée réussie sans frontierès
Entries in blue text belong to Gillespie as indicated on the Types 2 page. "Cuisine moleculaire" is refered to there and the two remaining "red" cuisines are included on the Resources page here.
If Paul Bocuse who is to be found via this link on the lower page wrote a book on Cuisine du Marché, then it is clear cut. here The same goes for cuisine naturelle in relation to Anton Mosimann. Frédy Giradert is there also and is against molecular gastronomy here. He is in favour of cuisine spontanée here.
Cuisine nouvelle was mentioned on the "Types of cuisine 2" page in the context of W Bode's book [here]. Paul Bocuse is mentioned in the following extract from the Foodie book
Barr A. & Levy P
The Official Foodie Handbook
Ebury Press 1984
Although the excerpt ends the way it does, you have enough on the topic.
Read one restaurateur's opinion of cuisine nouvelle at the bottom of the page here.
Cuisine aux mille senteurs - its best link seems to take us to Thailand here.
What is the difference between cuisine sans frontierès [graphic site here - content?] and fusion cuisine shown here?
We move on to Gillespie's concept cuisines:
Gillespie provides a list without further comment beyond what is shown. We can begin with the first cuisine. It can comprise anything. However, "Ma cusine" has been around for a very long time. Your first link is here and see the Publications section.
Renowned as one of the great chefs of all time, Auguste Escoffier perfected his craft in the classic French tradition culinaire. In his culinary guide Escoffier the 'king of chefs and chef of kings' has left his most complete and longstanding legace, providing the home cook with the chance to benefit from a lifetime's commitment to the art of modern cookery. 'Ma Cuisine' contains more than 2000 timeless recipes which he continually added to and revised to meet the needs of his new readers. The extent of Escoffier's love for his work is shown in the enormous scope covered in this book, from the most basic sauce to Escoffier classics such as Baked Eggs Mirabeau, Dover Sole Deauville, Beef Tenderloin Saint-Germain, Peaches Cardinal and Violet Souffle. The book and excerpt are here.
Courteous attention cuisine - is that the opposite from any impolite cuisine? Saying how it is carried out doesn't define the cuisine. Similar limitations apply to current and foreign cuisines. "We serve current cuisine." on a restaurant door doesn't define anything and won't mean that the door will be broken in the rush.
What is cuisine du femme? Put cuisine de femme into Google to see a good painting here. This next result demonstrates that cuisine is a vague word and attaching another word to it is useful in its exploitation. here
Using the aproach taken on the Humpty Dumpty page, evaluate some of the other cuisines on the list.
You could then look into:
"Cuisine Sante" for books. "New Cuisine", "Progressive Cuisine", "Nueva Cocina", "Culinary Constructivism", "Avant-Garde Cuisine", "Experimental Cuisine", “Techno-Emotional Cuisine”, “Molecular Cuisine” and “Molecular Cooking”. We should all be aware of "Sustainable Cuisine".
Paste any of these into Google. They are complete with quotation marks. "Culinary Constructivism", for example, takes us back to a cuisine previously considered here .
Choose one conventional cuisine and one "exploited" cuisine further to anything you chose per the "Types of Cuisine 2" page and defend them in discussion. Add one "vague" cuisine to the list and explain your choice.
Gillespie's "Current" cuisine won't be allowed.
You might as well argue that there is a currant cusine - see here and here.