küchen modern l-form

the term “fusion” comes from the jazzmusic scene. and in the same way jazz-fusion musicianstinker with different musical genres, fusion chefs experiment with different cuisines. all “asian-fusion” means is that the chefis combining techniques or ingredients from one or more far-eastern cuisines with cookingapproaches from another, often-western part of the globe. in the 20th century, restaurants serving americanizedchinese food became fairly commonplace in the united states. but it wasn’t until the 60s and 70s thatmore authentic cuisines from other asian countries

made their way stateside. some credit wolfgang puck with pioneeringthe fusion trend in the 80s. he synthesized modern french cookingbold asian flavors of ginger, lemongrass, and miso. the idea of borrowing from the cookbooks ofother cultures is so commonplace that some find the term “fusion” a little outdated,and in need of retirement, like the word “totes.” whatever you want to call it, “asian fusion”boils down to exotic flavors and a non-dogmatic approach to recipes. think of it this way: if eating is a formof exploration, asian-fusion food turns your

tastebuds into gastronomic astronauts–gastronauts!who like… teleport onto other culinary planets. yeah! and they just pop into any world they wantand eat all the best-tasting food. and they always leave a generous tip. the raddest gastronauts known to man.

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