My cultural learning experiences began watching my Swedish grandmother cook. We lived in a broader immigrant community of Northern and Southern Europeans, becoming quite prosperous working in the deep pit iron ore mines.
To keep their husband’s well fed, the Northern Europeans adapted the Cornish pasty–meat and potatoes wrapped in a pastry shell–into our own UP Michigan pasty. I didn’t experience the Cornish kind until decades later in Pasadena:
Here, our Chinese chef (Grace) takes hand made Italian pasta, her own sauces, and sea food, to prepare vegetarian friendly gourmet food for a culturally mixed clientele.
Cultural fusion is alive and well in South Pasadena.
After attending a live Beethoven’s 9th concert in Ontario as a guest of the Bass soloist, we decided to celebrate in the nearby Claremont Village at Walter’s.
For old time’s sake, I ordered the Afghan burger, our Soloist ordered pasta, and a friend ordered a turkey stew-- we even had dessert–all great, with excellent service.
The Afghan burger is from a substantial spiced beef patty–quite different from an American hamburger, with a completely unique potato accompaniment that wasn’t exactly a french fry.
A rumination. What you call cultural fusion seems to me to be increased diversity. In a bit of irony, as restaurant offerings become more diverse, the classic USA coffee shop seems to be endangered. I loved Walter’s when it was a coffee shop. I especially liked the Dagwood burger.
We ate the other night at a spot I do view as true fusion, Loro. It is the pairing of Aaron Franklin and Tyson Cole styles. The flavors of Franklin Texas barbecue and the Japanese genius displayed in Uchi are melded. Even the architecture blends the Texas barbecue joint and the beamed architecture of larger Japanese buildings. My other fusion favorite is Chi’lantro, blending Korean, Mexican, and a nod to barbecue.
Yum. They sadly discontinued my favorite, the bulgogi burger. Bulgogi, onion (grilled), lettuce, tomato, a wonderful spicy mayonnaise sauce, caramelized kimchi, and a fried egg. Their kimchi fries are also good.
What’s missing from the two places you’ve cited, IMO, are the changes over the years–more evident in single restaurants like Walters. My home town pasty place managed to fuse in the Italian tradition–but it took 50 years.
