who started Fusion??

Discussion in 'Food & Cooking' started by lineman, Apr 20, 2002.

  1. lineman

    lineman

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    I was curious as to who started fusion and california type cuisine? Also i notice that a lot of restaurants in the United States are using more south western flavors am i wrong to assume this?
    And what is happening in other parts of the world?


    Thanks
    Lineman
     
  2. shawtycat

    shawtycat

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  3. kimmie

    kimmie

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    It's more than "East meets West". Take a look.

    La Vida Boca
     
  4. marmalady

    marmalady

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    Weren't Wolfgang Puck and Alice Waters some of the main players in developing 'california' cuisine?
     
  5. shawtycat

    shawtycat

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    Yes they were....especially Alice Waters. They were also a few others. I think they were mentioned at one of those links.
     
  6. cape chef

    cape chef

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    I arrived late at one of those "fine" hotels that you never think to eat because thier to expensive, and the food is served to look better than it tastes ;)(you know the places) I order a soup with a strange name, and a plate of pasta with sausage. A bread was served with the soup. The Bread was extraorinary. It was different then I had ever eaten.

    "It's American-Barvarian" the waiter explained.

    The soup looked like beef barley, but agian was unique in bouquet and flavor.

    What is this I asked?

    "Beef barley, with Chinese 5 star condiments"

    "Huh? Who's your Chef? What's his secret?

    "Our Chef is at home. This is a cook following his "Fusion recipes"

    "Tell me more"

    " Fusion cooking involes combining basic ingredients from accross styles and cultural origins in some new, fused and artistic way. Taste is as important than looks"

    Knowing this, I was ready for pasta with fresh tomato and a ladle of a rich chicken broth, with a link of chicken and green apple sausage.

    I can't with authority tell you who "invented" fusion cuisine...But at it's best, it's sublime, when not understood by a chef, it can break your heart.

    IMHO, I think we would look to Asia as a starting place, and a stepping stone as to what we understand (or don't) understand about fusion cooking. I also feel very strongly about Alice Waters contrabution to American fusion

    Just my 2 cents
    cc
     
  7. shroomgirl

    shroomgirl

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    Helen Brown too....
     
  8. chiffonade

    chiffonade

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    My knee-jerk response to this question was: "Someone who was desperate for something to eat and had a pantry or a fridge full of miscellaneous ethnic ingredients." I firmly believe cassoulet began with leftovers...dishes might have dubious beginnings, but if they work, more power.