I am reading what David Tanis has to say about fusion. One of his favorite examples combines east and south. Tanis’ judgment is short and clear: “they can keep their wasabi aïoli, thank you very much” (this reminds me a little of my own aside on Pesto in this hummus article). Of course, Tanis then dives headlong into a gorgeous recipe for a “French-style [duck] braise with Chinese flavors.” (David Tanis 2008. A platter of figs and other recipes, p. 80-2. The book is a pleasure to read).
Fusion, in this interpretation, is the same as a non-original globalized mix of ingredients and cooking techniques. Robin tells me that the dapper Borås Tidning recently printed a Chili recipe. It incorporates all sorts of seasonal vegetables (Swedish, that is), a tiny amount of Spanish peppers and, as a special treat, soy sauce. It should be served with lingonberry bread. So this is Fusion for Dummies (more…)