Take A Virtual Tour With Cross Cultural Food Fusion
Let’s take a virtual tour with cross cultural food fusion. The culinary book of a certain nation does not just list local ingredients and recipes, but also tells a story of the people’s customs and history. Every nation’s cuisine is a part of their cultural heritage. And as the human traveling patterns became more intricate, the hard borders between peoples and cultures fused to yield flavorful discoveries.
Coming home from a far-away journey, the travelers tried recreating the taste of a foreign land with their local resources. With time, the term “fusion cuisine” emerged. It means aligning elements of different culinary traditions from various countries, nations, and cultures
It’s not just about picking the right ingredients, though. The original cross-cultural fusion goes beyond mixing different
Though the outbreak of the popularity of fusion cuisine came in the 1960s-1970s, this phenomenon originated a long time ago. For instance, a highly popular around the world pasta is known as an original Italian food. However, a closer look at its history reveals that this dish’s ancestor is Chinese noodles. A common theory of pasta’s origin dates back to the 12th-13th centuries. Despite the myth created by a famous traveler Marco
Iconic British Fish’n’Chips has another big fusion cuisine story behind it. The “chips” part has Franco-Belgium roots that go back to the 17th century. The “fish” part is courtesy of Spain and Portugal, with a popular meal of fish coated in flour and fried in oil. The fish recipe was brought to England by Jewish refugees from Holland and later on, it fused with the chips recipe to become the iconic Fish’n’Chips. This flavor combination might not seem obvious from a geographical standpoint, but the supreme taste of the meal made the British adopt this fusion dish and won their hearts and bellies once and for all.
An ability to surprise the diners with unexpected solutions comes from bringing together the best parts of different cuisines. Modern trends took these solutions to the next level and introduced us to sometimes absolutely fascinating tandems. Almost a staple of the popular fusion restaurants is the cross-Asian dishes, that combine the recipe elements from neighboring countries in the region. Some other fusion dishes, such as
Tacos are one of the most famous traditional dishes of Mexican cuisine. They are easy to make, yet very delicious. This dish is versatile and can be adjusted to any liking in terms of spiciness, the strength of flavor, or personal taste preferences. Here is a fresh take on the familiar tacos with a Thai touch.
lbof chicken breasts
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
- 1 tbsp extra virgin olive oil
- 1/2 cup organic coconut milk
- 1 tsp fish sauce
- 2 tbsp Thai red curry paste
- 1 tbsp finely diced jalapeño
- 1 clove of garlic, finely diced
- 6 thinly sliced radishes
carrot peeledinto thin strips
- 1/2 cup roughly chopped cilantro
- 2 limes, cut
insix wedges each
- 12 six-inch corn tortillas
forthe peanut dressing
- 1/3 cup peanut butter
- 1 tbsp soy sauce
- 1 tsp
- 3 tbsp warm water
Start with taco stuffing.
Put your skillet on the stove over medium heat. Meanwhile, butterfly chicken breasts and season them with salt and pepper. Add some oil to the heated pan and put chicken breasts in to fry, cook each side for about 5-7 minutes. Take a bowl and mix in red curry paste, fish sauce, and coconut milk. Once the chicken is done, put it out on the plate to cool down and use the same pan to cook jalapeños with garlic for about a minute. Add the mix of sauces and stir them well until smooth. Lower the heat to the minimum and let it simmer. Once you the chicken breasts are warm to touch it’s time to shred them and add to the mixture. Cook for a couple of minutes so the chicken soaks in the sauce.
A traditional french bread can get a fresh interpretation with a touch of the authentic Scandinavian flavors. Long winters and access to the water made Scandinavian cuisine reliant on seafood. To make their food last longer and save better, Nordic countries often salt, pickle or smoke their products. This recipe is a tasty union of French boulangère and Scandinavian seafood that brings out the tastiest parts of both food cultures.
- 3/4 cup mascarpone cheese
- 1/2 cup light cream cheese
- 1/4 cup green onion, finely chopped
- 1 lemon, juiced (~1.5 tbsp, or more to taste)
- 8 oz smoked trout/salmon fillets without skin and bones, finely chopped
- 1.5 tbsp Piquant Post Nordic Blend spice
- salt & pepper to taste
- baguette crisps
- 4 celery stalks, trimmed and sliced into 2″ sticks
- 1 bunch of radishes, trimmed and halved
Prepare cheese, radish, celery, and green onion, juice the lemon and chop the fish. Take a large bowl and mix together mascarpone with cream cheeses, green onion, lemon juice, smoked trout, Nordic Spice blend, salt, and pepper. Place crisps on the plate and top them with an ample portion of the mixture. Finish every piece with fresh dill.