Fusion cuisine: Difference between revisions
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imported>Howard C. Berkowitz (New page: '''Fusion cuisine''' is an often creative mixture of distinctly different regional cooking styles, or adapting foreign ingredients into a local dish. The term may have been most popularize...) |
imported>John Stephenson ({{subpages}}) |
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'''Fusion cuisine''' is an often creative mixture of distinctly different regional cooking styles, or adapting foreign ingredients into a local dish. The term may have been most popularized by Ken Lo, a chef who combined Chinese and American Southwest flavors. | '''Fusion cuisine''' is an often creative mixture of distinctly different regional cooking styles, or adapting foreign ingredients into a local dish. The term may have been most popularized by Ken Lo, a chef who combined Chinese and American Southwest flavors. | ||
Latest revision as of 02:30, 6 February 2010
Fusion cuisine is an often creative mixture of distinctly different regional cooking styles, or adapting foreign ingredients into a local dish. The term may have been most popularized by Ken Lo, a chef who combined Chinese and American Southwest flavors.
It has been used to describe historic mixings, such as the meeting of Spanish and pre-Columbian styles in Mexico and elsewhere in Latin America. [1] Much of the regional cooking of the American South is a fusion of British cuisine with African cuisine brought by slaves, with some Native American touches, especially in ingredients.
Arguably, a good deal of American fast food, such as pizza, hamburgers, and hot dogs are fusion recipes, admittedly with commercial changes.
References
- ↑ Karen Hursh Graber, "Early Fusion Food: Inside A Colonial Mexican Kitchen", Mexconnect