For centuries, cooks have artfully cross-pollinated cultural elements of flavor, and now culinologists are combining Latin and Asian ingredients and cooking techniques to launch innovative and flavorful prepared foods. Today’s retail shelves display a world atlas of culturally inspired experiences that might not be authentic, yet answer the consumers’ desires to nourish themselves with fresh new takes on flavorful foods that simply taste good.
Fusion is not confusion; it’s part of a timeless evolution of people, places, techniques, ingredients, tools, and rituals revolving around flavor. Similar ingredients, elements, and techniques can be found in the kitchens of Latin America, Southeast Asia, South Asia, Africa, Europe, and the Middle East abound.