"I've had Southern barbecue pulled-pork tacos. I've seen Mexican sushi with jicama and ceviche shrimp," said Ken Rubin, a culinary anthropologist at The International Culinary Schools at The Art Institute of Portland in Oregon. "Cuisines are very fluid.
http://www.philly.com/philly/entertainment/20090416_Latin_cuisine_s_big_shift__New_fusions_arise_as_old_culinary_borders_fall.html
1 comment:
Very interesting! As much as I will always love traditional ethnic I'm all in favor of the fusion. It's a sort of cultural barometer that usually mirrors what's happening in communities as a whole.
Fusion can go dramatically wrong too. I remember a NY Times article from years ago talking about the dangers of using traditional ethnic foods in haute cuisine. A restaurant reviewer went by a trendy NY Bistro that had decided to serve a dinner-sized portion of a fish the Inuit use (in very small doses) as a laxative. Ethnic cuisines arose not just out of geographical availability but also the historical understanding of how spices can be mixed to avoid heartburn, nausea, etc. Those are risks we take when we start mixing foods...
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