Lucky Rice: Stories and Recipes from Night Markets, Feasts, and Family Tables by Danielle Chang

Author:Danielle Chang [Chang, Danielle]
Language: eng
Format: azw3
ISBN: 9780804186698
Publisher: Potter/TenSpeed/Harmony
Published: 2016-01-25T16:00:00+00:00

THE GREAT CULINARY

COLLISION

Fusion cooking may be the best thing that’s happened to Asian cuisine. When cultures collide, chefs collaborate, and when chefs collaborate, our culinary culture evolves. Fusion cuisine today is nothing like the fusion movement of the 1990s, which introduced us to ill-conceived dishes—like mashed potatoes with wasabi—that haphazardly fused random ingredients and subsequently gave the term a bad rep. Since then, chefs have been fighting off the stigma of “Asian fusion cuisine.”

For some reason, we’ve developed the misconception that good Asian food must be authentic. But really, what’s more authentic than dishes that are created from the coming together of cultures, ingredients, and cooking techniques? So much innovation in the Asian food world is a result of chefs who cross boundaries—like American chef Andy Ricker, who turned a backpacking adventure in Thailand into a mission to re-create northern Thai cuisine in Portland, Oregon, or the Jewish New Yorker, chef Ivan Orkin, who boldly thought to melt schmaltz in ramen.

Many “authentic” (and beloved) fusion foods are rooted in history. Banh mi would not have been birthed were it not for the French colonization of Vietnam. Tempura, the Japanese deep-fried specialty, was brought by Portuguese missionaries to Japan. And more recently, Asian ingredients have fused with Western classics like pastrami.

All of the recipes in this chapter are the products of cultural collaboration—dishes created over time, thanks to migration, adaptation, and innovation. There’s Peru’s popular lomo saltado, a cousin to the classic Chinese stir-fry, created by immigrants. Or Chicken Tikka Masala, an “authentic” Indian dish created to suit the British appetite for milder, creamier, tomato-based curries. If the future of cuisine looks anything like the human face of the future, then it will be even more interwoven—after all, food is nothing if not a living, breathing craft that evolves with our own taste buds.

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