Thanks, @Chemicalkinetics. I am 73 and have lived in Boston, Newport, NYC, Philly, DC, Norfolk, Seattle, Portland, San Francisco, LA, Dallas, Houston, London, Paris, Venice, and a few others. In all of those USA towns I had plenty of cooking interaction with numerous Chinese, Japanese, Vietnamese, and Philippine folk. Fusion as most of us know it is pretty straightforward. You learn a cuisine, you move, you adapt your cuisine to the new local ingredients, you learn new tastes. Sometimes you replicate the new tastes but more often you just incorporate new ingredients with those you have already stocked. Simple adaptation to local ingredients, a la Julia Child in MTAOFC is fusion. Moving to Texas and learning to put roasted Jalapeños in Philly cheesesteaks is fusion. Purposefully enjambing diverse cuisines like Loro’s combining of Aaron Franklin barbecue with Tyson Cole Japanese elements, or Chi’lantro’s riffing on both Korean and Mexican in a burger is fusion. A home cook running out of Korean pepper flakes for a Korean dish and subbing peperoncino is fusion. My making harissa with arbols, pasillas, and anchos is fusion. My putting a sharper bevel on my French knives is fusion. My using chopsticks instead of culinary tweezers to construct elegant plating is fusion. Heck, I’ll bet my DNA is fusion.
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