Fusion Food

Fusion food has traditionally appeared where communities live close to each other: so the British colonialists adopted and adapted the Indian lentil and rice dish kicheri to make kedgeree; the Chinese sailors who married Malaysian wives developed the spicy Nonya cuisine of the Straits of Malacca; and, more recently, the Koreans of Los Angeles gave birth to the Korean/Mexican fusion that led to kimchi, Korean pickled cabbage, spicing up tacos doled out at “food trucks” (burger vans to us on this side of the pond) all over the city.

But while mix-and-match food may have taken generations to develop in the past, now, Ching says, “with the internet, and global travel, the exchange of ideas makes the process much faster.”

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Fusion has become a profanity among food lovers in recent years, synonymous with mindless mixing of ingredients in the name of novelty rather than good taste. And it’s undoubtedly responsible for some miserable Frankenstein dishes. But now it may be time to rehabilitate the term.

High end fusion restaurants in London now Fusion cultures and styles of cooking. Brazilian Japanese, Polish Indian and Portuguese Chinese from prices places Baku and Namila. These places are the Client based places I would be designing my products for.

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Reference: http://www.telegraph.co.uk/foodanddrink/foodanddrinkadvice/10424916/Fusion-food-the-fine-art-of-mixing-it.html

 

 

 

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