Today's Food Culture - Unthinkable without Fusion Cuisine
In the early 90s the fusion cuisine wave swept to northern Europe. In particular, the mixing of the European with the Asian culinary culture found favour. This interface of cultures originated in the early 20th century in Hong Kong. Chinese cooks refined European dishes with soy sauce and developed the Soy Sauce Western Cuisine.
Cajun Cuisine originates from France. The French immigrants "Cajuns" brought the rustic kitchen in the US state of Louisiana. The typical ingredients of rice, vegetables and meat are simmered and seasoned with spices such as onions, green pepper and celery. To zest the dish, one uses Tabasco or chili sauce. The Creole Cuisine of Louisiana is closely associated with the Cajun Cuisine. It is less hearty and rustic. It rather orients itself at the upscale European culinary tradition, influenced by French, Italians and Spaniards. In addition, the Creole Cuisine also includes American and African elements that came to Europe through slaves from Africa and the Caribbean colonies.
The popular Tex-Mex cuisine also originates from the US. It is composed of the name of the State of Texas and of the northern part of Mexico combining the Mexican with Southern cuisine. The most famous dishes are tortillas, enchiladas, fajitas and burritos. Hot spices, beans and meat are characteristic for this cuisine.
Fusion Cuisine is considered as the kitchen of globalization. It combines the cooking traditions of different cultures together. The combination of different food cultures and cuisines is not only indispensable for global connoisseur. It rather represents the coming together of regional and national cuisines, which would had possibly never existed this way by globalization. We would have never enjoyed many great dishes. And it would have been a shame to miss out on it.
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