FUSION COOKING EXPLAINED
If you’d go about asking people what they know about ‘Fusion Cooking’, you are most likely to be turned down with a ‘We don’t know’ because most people are not familiar with this terminology, even a few foodies might not be as well. So what is Fusion Cooking?
As the word ‘Fusion’ indicates, a combination of two or more to form one, this is exactly what fusion cooking is. It brings together different dishes whether they belong to diversified traditions, disciplines or have a completely opposite technique of cooking, to form a unique blend of flavors involving dissimilar techniques. In simple words, it can be referred to as, the marriage between Western and Eastern flavors. This is a positive approach towards the cookery’s diversified customers, who miss their native flavors.
Why Fusion Cooking?
Fusion Cooking might be more common than you think, however, we have become so accustomed to seeing dishes that use the Fusion Technique, that we seem to think that is their original form, for example, Spaghetti and Meatballs or Fried Chicken with a side of nuts and French Fries. Two main courses or entrees coming together to form an irresistible dish, so we ask, why not Fusion Cooking?
It can not only be used to expand the culinary horizon, but can also produce a dish so distinct and unique that it doesn’t have a competitor. Many cooks from different cultural backgrounds may use this technique to instill the flavor of their culture into the dish. In its simplest form, Fusion Cooking can be seen as Chinese takeaways offer a variety of chips as sidelines to dishes that are stir-fried and can also be seen with the ever famous dish, Fish & Chips.
When was it first used?
The use of fusion cooking is quite ancient. The travel of human from one place to another introduced different flavors around the world but the concept of Fusion Cooking wasn’t widely popular till 1970’s. When the French chefs accommodated the concept in their cooking by mixing together, French and Asian Cuisine, the Europeans were not to be left behind so they chimed in as well.
As the idea of Fusion Cooking became popular, haters took notice and of course had a lot to say. They never took Fusion Cooking as an art by giving it the name‘Confusion Cuisine’. It was also said that the chefs should not focus towards the innovation in food instead should only keep the original dish in the spotlight.
Who brought which cooking style?
It was in 1884 that a guy named Nippon Rioriya brought the first Japanese restaurant with Japanese cooks to the US. By 1885, Japanese food became a highly popularized trend in the US.
Another Thai restaurant, by the name of ‘Chada-Thai’ was established in Denver bringing Thai cuisine to the US.
In 1983, Wolfgang Puck opened a taste of Asian food in Santa Monica and that is from where the idea started growing.
Many chefs like Norman Van Aken and Jean-Georges Vongerichten and David Chang started incorporating fusion cooking into their menus and soon enough, knew it was the greatest idea they ever had.
Is it worth all the rave?
A big YES!!! A mix of cultures and dishes has resulted in the Fusion Cooking being so popular, almost any dish we look at has some sort of Fusion Element init. And why not??? What bad ever came from mixing two delicious culinary worlds together? An even better, tastier dish! You just got to know your ingredients and how they would compliment your dish, then let the food magic begin!
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