Fusion - Global Cuisine Meets Innovation - COLLISION – THE BIRTH AND EVOLUTION OF FUSION CUISINE

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Fusion - Global Cuisine Meets Innovation - COLLISION – THE BIRTH AND EVOLUTION OF FUSION CUISINE

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Claire explores fusion cuisine's deep roots, revealing that fusion existed long before the term through the Silk Road's spice and technique exchanges, Portuguese influence on Japanese tempura, British Raj creating Anglo-Indian dishes like chicken tikka masala, and Chinese-American cuisine born from immigration necessity. Discover modern fusion's birth in the nineteen seventies and eighties when Wolfgang Puck's smoked salmon pizza at Spago revolutionized fine dining in nineteen eighty-two, Roy Yamaguchi defined Hawaiian regional cuisine, and Nobu Matsuhisa pioneered Japanese-Peruvian Nikkei with legendary black cod miso. Learn about the nineteen nineties fusion boom when every menu had wasabi mashed potatoes, followed by the backlash as critics denounced "confusion cuisine" for superficial mixing and cultural appropriation without credit. Finally, understand fusion reimagined through identity-based cooking where chefs like Roy Choi with his Kogi truck Korean-Mexican tacos cook their own multicultural stories rather than borrowing randomly.
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