Savoring Fusion Cuisine

Fusion cuisine, as the term suggests, merges recipes and techniques from different cultures–introducing unique novel flavors and menu offerings. Although the term may sound fresh to some, fusion cuisine has existed longer than expected. Take Banh Mi for an example–the use of the French baguette to envelope Vietnamese tangy meat and veggies dictates French colonialism. Similarly, spaghetti was perfected by Chinese cooks before noodles made their way to Italy, where tomatoes were added.

Fusion-style dishes are more common today, especially with global favorites like Tex-Mex (a blend of Mexican flavors prepared the Texan way) and American sushi (think California Rolls!).

So, what’s the buzz around these funky fares?

Familiarity. Despite the layers of flavor and culture, there’s a sense of comfort in fusion foods. Many would associate a specific ingredient or flavor with good memories, which is why the dishes often have an essential base like dumplings, noodles, or rice. The emotional connection or sense of nostalgia becomes a great advantage to restaurant businesses. 

Artistry. When exposed to such an abundance of ingredients from places beyond, culinary artists can freely experiment and produce new creations. Innovation and various cooking techniques come hand-in-hand too, making the possibilities of this cuisine endless. 

Novelty. For those with an adventurous palate, fusion cuisine is perfect to introduce them to something new. Thanks to the combination of different herbs and spices, the distinctly unique flavors introduce them to a new food experience, every time. 

In the ever-so-challenging restaurant industry, coming up with new, exciting dishes and cooking techniques can be hard. Fusion cuisine, on the other hand, enables culinary artists to combine global flavors–creating dishes that never fail to intrigue and excite.