Fusion cuisine brings together ingredients, cooking techniques and culinary traditions from all over the world, combining tastes and creating entirely new dishes. It creates combinations of elements on the plate that at first glance might seem an unusual match. In particular, the sophisticated cooking techniques of national cuisines in China, Thailand and Japan, their intense seasoning sauces and, of course, the infinite selection of exotic spices, ingredients and flavours were successfully brought into restaurants in Europe and America.
America is probably the mainland of fusion cuisine. A land where immigrants from all over the world took their culinary traditions, recipes and culinary preferences with them on their journey over the pond. Tex-Mex brings together two different regional cuisines, while Cajun kitchen cuisine combines influences from Africa, France and the Caribbean, and Californian cuisine was heavily influenced by Japanese cooking elements.
Of course, there has always been a certain amount of exchange in global culinary history, but not in the same great style as in the last 30 years. Fusion cuisine has begun its triumphant advance into the cities, and international kitchen teams are bringing their experiences, techniques and ideas together to create something new. Fusion cuisine is the culinary “melting pot” of cultures, globalisation on a plate.