07th January 2019, New York

The Big Apple had never been more enamored of spice. Indeed, with the magic of Asian food spreading across the country, Asian cuisine in New York has come to redefine the essence of culinary pluralism. And, fortunately, the practitioners and indulgers in the fad have not turned a blind eye to immense historical background of Asian, especially South East Asian, cuisine.

A Splendid Fusion East and West:

Professional chefs have been keener than ever to experiment with quintessential Asian elements. Consider, for instance, kombucha which is a peculiarly Asian method of tea fermentation. Apart from that, Asian-style grinders to mash turmeric and curry leaves have been widespread.

The application of stone grinders is a nod to the traditional practice prevalent in Indonesian households. The blend of East and West is especially palpable in the case of various American kitchens making use of miso, kimchi and tempeh – all Indonesian elements.

The Undeniable Influence of Immigration:

Scholars have repeatedly sought to turn attention to the significance of immigration. Indeed, with the flux of migrants from China, Japan, Korea, Vietnam and Indonesia, many Western countries arose to a peculiar amalgam of flavors and tastes. Consider, for instance, the incorporation of Chinese wok in Peruvian foods has been noteworthy.

The instance is one of a breathless blend of cultural strains. If the number of the Chinese restaurants in New York is anything to go by, industry observers contend that the fascinating fusions are the only hope of a fading multiculturalism across the board.

Conclusion:

Fusion food has its own attendant risks for sure. More often than not, food aficionados tend to harp on authenticity. However, in the case of fusion cuisine, one is not likely to enjoy the tang of original tastes. Nevertheless, it is how it should be. And the spectacular blend of cuisines is expected to continue for some time more.

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