2. • Fusion cooking is using
the old familiar recipes
and changing
spices, even
the
main
ingredients and cooking
methods to come up with
a very similar dish which
may taste similar or look
similar to the original
ethic dish.
FUSION COOKING
3. • Fusioncuisine
usuallyreferstoa
style of cooking that
has been influenced
by twoor more
regional styles.
• Asianfusionisthe
most common,
whichcombines
European andAsian
cooking styles.
FUSION FOOD /CUISINE
4. HISTORY OF FUSION CUISINE
• The roots of fusion cooking are probably ancient,
since humans have been exchanging culinary
heritage for centuries,but the concept became
popularized in the 1970’
s.
• French chefs began to offer foods which combined
traditional French food withAsian cuisine,
especially foods from Vietnam and china.The
concept quickly spread to other major European
cities,along with theAmerican coast.
5. • It is, in a word, the
marriage of health-
conscious California to
traditionalFrance.
• Consideritan
updatedversionof
Frenchcuisine-
flavorful food witha
light-
handed, healthy
approach
NOUVELLE
CUISINE
6. • While novelty is certainly commendable, restraint is
also important, especially for people who are just
beginning to explore the culinary traditions of other
places.
• Good fusion cuisine combines ingredients and
cooking techniques from several cultures in a way
which pulls together well, creating a seamless and
freshdish.
• Confusion cuisine, on the other hand, throws
ingredients together like confetti, and sometimes
causesan inevitableclash.
GOOD FUSION CUISINE
7. • Fusion cuisine is general term for the
combination of various forms of
cookery, the concept can take several
forms.
1. Sub-regional Fusion
2. Regional Fusion
3. Continental Fusion
Asian– W
estern Fusion
TYPES OF
FUSION COOKING
8. • Combination of Cuisines from different sub-regions (e.g.
provinces, town, or places) in a country or state in one
eating experience.
SUB – REGIONAL FUSION
9. And
• Combination of Cuisines from different countries in a
region or continent (e.g. Asia)
And
REGIONAL FUSION
11. CUISINE
REGIONAL Africa· Asia·Caribbean·Europe· LatinAmerica ·
Mediterranean · W
esternAsia · NorthAmerica · Oceania ·
South Asia
STYLES Fast food · Fusion · Immigrant
TYPE OF FOOD Confectionery · Dairy products · Fruit · Herbs /
Spices ·
Meat · Vegetable
CARBOHYDRATE
STAPLES
Bread · Cassava · Pasta · Potato · Quinoa · Rice
·
Sweet Potato · Yam
TYPES OF DISH Curry · Dip · Pizza · Salad · Sandwich · Sauce · Soup ·
Stew
TECHNICAL Techniques· Foodpreparationutensils · Eatingutensils ·
Weights and measures
FUSION COMBINATION GUIDE
12. • Consumers become increasingly concerned with living
healthier lifestyles, the idea of mixing the healthiest
elements from a variety of cuisines becomes
appealing.
• The combination of these cultural and economic
elements increases the likelihood that many culinary
forms and combinations will exist.
• The combination of these cuisines can fix the gap
between countries by appreciating and adapting each
and every cuisines all over the world.
POSITIVE OUTCOME OF FUSION
COOKING
