Inter-Asian Fusion: A New Chapter of Asian Diet

In culinary vocabulary “fusion” is definitely not a new loan word, no matter how lately the discussion it arouses is. The new fusion cuisine took hold in the early 90’s on the West Coast. Since then, many chefs across the U.S. have found some measure of success experimenting and creating with all its endless possibilities. Acceptance of new foods on the U.S. dining scene has been increasing steadily for 30 years. There has been an explosion of interest in formal culinary education, pointed out by Chef William M. Hunt, Dean of Culinary Arts. Simply, Fusion cuisine is a representation or marriage of flavors, smells, sights, textures and techniques from all over the world intended to increase gastronomic pleasure, though some experts argue that “fusion” itself is ambiguous and past. As one of the culinary trends, fusion triggered heat discussion within the industry, which diversifies greatly in stance, and such diversity still remains and probably will stay on, which is plain in the following experts’ forum. Amid mosaic of different ideas toward fusion trend or “fusion” the word itself, presenting Inter-Asian Fusion Cuisine in spotlight, ARN has no interest in torturing readers with word play or a bowl of alphabetical soup. Firstly, ARN focus more on the rewarding side of fusion, innovative. Secondly, the movement of fusion within Asian cuisine has begun to show its strong drive in pushing Asian diet into a new refulgent phase. There used to be stubborn ideas that some cuisines from different Asian countries are incompatible in one plate. However more chefs have created new recipes of Inter-Asian fusion, which helps them to attract more clienteles.