Culinary rules are meant to be broken, or at least revised, as food trends ebb and flow, and as new generations of chefs emerge. Today, it’s mutiny: all combinations of ingredients are up for invention, makeover, or reinterpretation.
Driven by the desire to “eat healthy and clean,” and anchored by the globalization of ingredients with lots of flavor and texture, every type of cuisine fusion has become fair game. For example, consider a Greek Caesar Salad via Germany, or a Chinese Bourguignon. Mustard in ice cream or herbs in cakes. Such combinations are laying down new rules in product development.