This article explores the concept in greater detail and includes a number of recipe ideas. A number of menu options are available, all set at different price points so that every client can find something that suits the budget. A classic example of early fusion is Italian spaghetti, which would have never existed without Italy’s exposure to the Chinese noodle. Whatever the secret may be, it’s obvious that Asian fusion food is here to stay! Among popular trips for the adventurous chef, Malaysia is a place full of food fusions. Asian fusion cuisine, as well as other types of fusion cuisine, give chefs the liberty to experiment. You’re biting into a classic burger, but with Asian five spice introduced; or you’re enjoying the familiar texture of grilled chicken, but with delicious Thai flavours. The Birth of Fusion Fusion cuisine now has a younger audience that, thanks to television and the Internet, is more knowledgeable and curious about different foods and cultures, and more than willing to try the next fusion creation. Mash-up dishes are simply two distinct food concepts combined to form one. For example, Taco Bell is launching a new fast casual concept that will offer a variety of fusion style tacos, and Bruegger’s Bagels is incorporating more ethnic ingredients into their menu, such as jalapenos, edamame and sofrito sauce. Then the magic begins. Puck combined his affinity for Asian flavors with his European upbringing and training to create innovative dishes that quickly gained popularity in California and across the United States. Our Fusion Asian buffets feature beautiful blends of classic flavours from a variety of Asian sources, including Thai, Chinese, Indian, Peranakan, and Japanese cuisine. If you’d like to treat some friends or family members to a fusion experience, why not order the Fusion Asian buffet from Eatz Catering, a top Singapore catering service? I have a decidedly negative view of “fusion” cooking—both the name and the practice! They appeal to the human love of the familiar, the affection for comfort food. Fusion cuisine quickly became a trend as chefs around the world started combining unexpected flavors and concepts, sometimes with less than favorable results. That’s why a good fusion dish often begins with a familiar element or structure, such as a sandwich, a slice of pizza, a dumpling, or a bowl of noodles. They can take tried-and-true dishes and introduce their own signature elements. These are just a few of the items that have emerged from the fusion cuisine trend that has become integrated into American dishes. Quick Service Restaurants in particular seem to be monopolizing on this trend, with chains like Taco Bell unveiling unusual concepts like the waffle taco and the biscuit taco. New adventures, new places, new flavours— somehow, fusion cuisine incorporates all of these delights. It is about taking the best of two or more culinary disciplines and combining them to hopefully find a delicious hybrid of the two. As Rebecca Seal states in her article entitled “Fusion Confusion,““Fusing different cuisines together can be really successful and exciting, but so much more noticeable if you get it wrong.” In an attempt to stand out during the fusion food boom, some chefs focused less on marrying flavors and more on unexpected flavor combinations, which resulted in odd and undesirable dishes. Whether a chef is playing around with leftover ingredients or giving a new twist to an old favourite, Asian fusion allows space for true creative genius to work. Despite this setback, fusion today is as popular as ever and engendering new and exciting ways of creating and thinking about food. Perhaps it’s the freshness of the ingredients, the unique uses of the herbs and spices, or the creative introduction of new elements. These are just a few of the items that have emerged from the fusion cuisine trend that has become integrated into American dishes. Posted on December 19, 2016 by Hayley Helmstetler - Issue 8, Key Notes. From incorporating more ethnic flavors into our meals, to merging two seemingly disparate foods into one, fusion has helped shape the way we look at and enjoy food today. Other examples include the ramen burger, the donut burger, the bacon shake, the pizza cake, and the list goes on. Recently, a new type of fusion cuisine has gained popularity—mash-ups. Fusion cuisine began in the 1970’s, spearheaded by such culinary icons as Wolfgang Puck. As a result, the term “fusion” is often met with hostility in the culinary world today, sometimes being referred to as the “F” word by chefs who don’t want to be associated with the “con-fusion” era of fusion food. As cultures began to overlap, it was only natural that new dishes were created, when people shared and combined cooking styles and ingredients to create new concepts and flavor profiles. The combination of traditional spices and fresh ingredients with new elements can result in some incredibly tasty dishes. The Birth of Fusion These peculiar combinations are leaving some to wonder if chains are more focused on the novelty of these items rather than quality. “It's a way of attracting tourists and that's a big business now," says Jeffrey Pilcher, a food historian who teaches at the University of Toronto Scarborough Campus. When you’re ready to place your order, go online to Eatz Catering and use our convenient ordering system, or call us and we’ll be happy to help you with your order. These days, fusion is becoming more and more mainstream in America, with ethnic ingredients like soy sauce and sriracha becoming household staples. Asian fusion cuisine, as well as other types of fusion cuisine, give chefs the liberty to experiment. Wolfgang Puck noted in an interview with Perry Garfinkle of The Wall Street Journal, that he doesn’t think these new concepts need to be defined, saying “As soon as it’s named, it becomes a ‘trend’ that everyone can jump on and imitate, rather than innovate. Perhaps a new sauce could take the dish to the next level, or a new ingredient in the gravy can reach the pinnacle of spicy perfection. Pad Thai pizza. Soon after, phrases such as Pan-Asian, Cal-Asian and Pan-Pacific emerged in an attempt to define these new food styles. Perhaps the most well-known mash-up is the Cronut® (a cross between a donut and a croissant), which exploded across America, making it the hottest food trend of 2013. Fusion means a mutual blending, or said in a different way - this type of cuisine combines the traditions of different national cuisines. Along with the desire for familiarity and comfort, humans crave new experiences. Defining and promoting a local cuisine – even if that definition is as broad and faceted as immigrant regional fusion – has benefits. The taste experience is the primary reason why so many people are flocking to restaurants and hawker stalls that serve Asian fusion dishes. It’s that hint of the unexpected, that unusually delicious taste that makes you crave more. It is an expression of the contemporary world of images and actively promotes a blending and diversity of cultures. A New Fusion Trend Only time will tell if these mash-ups will actually be profitable after the initial novelty wears off. Puck laid the groundwork for one of the most commonly fused pairings: European and Asian cuisine. You get the familiar form or starting point of the dish, and then it takes you to an entirely new place, both culturally and creatively. Regardless of the success of the more outlandish mash-ups, their original inspiration, fusion cuisine, looks like it’s here to stay. Modern fusion cuisine is usually traced back to the 1980s, when chefs like Roy Yamaguchi and Wolfgang Puck began to intentionally combine flavors from different cultures. Maybe there’s a new, interesting combination of seafood and noodles waiting to be discovered. In the 1990s, the term “con-fusion” was dubbed, resulting from chefs haphazardly combining ingredients that didn’t necessarily taste well together. Not for me.
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