Fusion cuisine/ja: Difference between revisions

フュージョン料理は、異なる文化圏に起源を持つ様々な調理技術を組み合わせて、新しい種類の料理を生み出すものである。一般的にシェフによって考案されるが、自然発生的に生まれることもありる。融合する料理は、特定の地域（[[East Asian cuisine/ja|東アジア料理]]や[[European cuisine/ja|ヨーロッパ料理]]など）、サブ地域（[[Cuisine of the Southwestern United States/ja|アメリカ南西部料理]]や[[New Mexican cuisine/ja|ニューメキシコ料理]]など）、または国（[[Chinese cuisine/ja|中華料理]]、[[Japanese cuisine/ja|日本料理]]、[[Korean cuisine/ja|韓国料理]]、[[French cuisine/ja|フランス料理]]、[[Italian cuisine/ja|イタリア料理]]など）に由来することがある。異なるアジア諸国の様々な料理を組み合わせたアジアンフュージョンレストランは、アメリカ、イギリス、オーストラリアの多くの地域で人気を博しています。多くの場合、[[List of cuisines/ja#Cuisines of East Asia|東アジア]]、[[List of cuisines/ja#Cuisines of Southeast Asia|東南アジア]]、[[South Asian cuisine/ja|南アジア]]の料理が並んで提供され、これらの料理から着想を得た組み合わせ料理も提供される。カリフォルニア料理はフュージョン文化と見なされており、特に[[Italian cuisine/ja|イタリア]]、[[French cuisine/ja|フランス]]、[[Mexican cuisine/ja|メキシコ]]、ヨーロッパの[[delicatessen/ja|デリカテッセン]]の概念、そして東アジアから着想を得て、これらの文化の伝統的な料理を非伝統的な食材で作り出している。例えば、[[California pizza/ja|カリフォルニアピザ]]が挙げられる。オーストラリアでは、移民によりフュージョン料理が再構築され、数多くのカフェやレストランでますます一般的になっており、シドニーの[[:en:Tetsuya's|テツヤズ]]のようなアジアンフュージョンレストランは、[[:en:The World's 50 Best Restaurants|世界のベストレストラン50]]で上位にランクインしている。イギリスの[[fish and chips/ja|フィッシュ・アンド・チップス]]は、[[Jewish cuisine/ja|ユダヤ]]、[[French cuisine/ja|フランス]]、[[Belgian cuisine/ja|ベルギー]]料理に由来する食材を組み合わせているため、初期のフュージョン料理と見なすことができる。

Alongside the creation of new dishes, colonialism also introduced class dimensions of food as [[cultural capital]] that modified consumption patterns. Indigenous practices of eating guinea pigs in Peru were banned and considered savage until recent movements to reclaim food practices, resulting in the erasure of much traditional knowledge in indigenous communities. These hierarchies are argued to be present in modern fusion food, which has been criticised for being portrayed as European cuisines 'elevating' other cuisines into modernity. Colonial debates also extend into discourse about the authenticity of foods such as [[Orientalism|orientalist]] critiques of [[Migrants' food consumption|immigrant food]] being gentrified as ‘ethnic’ food.

=== Adaptation to local palates ===

In a climate of increasing globalization, where cultures and cuisines frequently cross-borders, cooking and food evolves to cater to the palates of the local communities, a phenomenon known as "glocalization", a [[Blend word|portmanteau]] of "localization" and "globalization".” Fusion cuisine is sometimes created by multinational restaurants, especially fast food chains. A primary example of this corporate globalized expansion is in the case of [[McDonald's]] regional menus which are adapted to "reflect different tastes and local traditions for every country in which we have restaurants". In addition to catering to the regional food traditions, McDonald's also takes an additional consideration for religious beliefs and laws, as seen in the absence of beef and pork items on [[International availability of McDonald's products|Indian menus.]]

Beyond accounting for the cultural or religious differences in cuisine, some fusion foods have also been created to fit the taste preferences of local communities when ethnic or cultural foods from abroad were introduced. A hallmark example of this adaptation is in the popular sushi roll, the [[California roll]], which was created in America in the latter half of the 20th-century. A popular myth behind its composition containing crab, vegetables, and rice on the exterior cites the American aversion to foreign ingredients such as raw fish and seaweed.

These adjustments to foreign cuisines have both corporate and historical origins. In the example of McDonald's, the creation of regional menus can be seen as an economic choice to cater to the local palates and traditions. Another example of popularized fusion foods is the Korean stew ''[[budae-jjigae]]'', which was created by combining American ingredients of [[Spam (food)|Spam]], Vienna sausages, and sliced cheese, in a ''[[kimchi stew]]'' in the wake of the Korean War during which American tastes and influence were prevalent in Korea.

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=== Role of immigration ===

Immigrants play a significant role in shaping modern fusion cuisine.  Food can often be a form of cultural expression that fosters a relationship with one's heritage, and fusion can emerge from creating foods from immigrant's adaptation of their own cultural food to the ingredients available in the host country or region. Immigrants may adapt the use of their cultural ingredients to local culinary traditions. For example, Vietnamese immigrants in the Southern United States used Vietnamese condiments in traditionally Creole cuisine, while adhering to [[Cuisine of the Southern United States|Southern cooking methods]]. Similarly, the establishment of [[American Chinese cuisine]] has origins in Chinese-owned small businesses in American [[American ghettos|ghettos]] and [[Chinatowns in the United States|Chinatowns]], with many of these restaurants responsible for the adaptation of Chinese cuisine to American paletes.

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Immigrants may also adapt their cultural flavors to the availability of ingredients in the host country: [[Indian Chinese cuisine|Indian-Chinese cuisine]] shaped by Chinese immigrants to [[British Raj|British-ruled India]] often uses Indian spice and flavor profiles such as [[garam masala]] and [[turmeric]]. As such, immigrant-founded fusion cuisines also play a role in shaping food culture in the host country by introducing new flavors and ingredients.

Indian-Chinese cuisine is an example of how gradual migration and exchange across shared [[Border|international borders]] contributes to fusion cuisine. Similar cases are [[Korean Chinese cuisine|Sino-Korean]] food emerging from Chinese diasporas in Korea and shared borders between Korea and Northeastern China, and [[Mexican-American cuisine]] influenced by Mexican immigration to the Southwest United States that combines [[Mexican cuisine|Mexican]], [[Indigenous cuisine of the Americas|Native American]], and European flavors.  

The convergence of two or more immigrant groups in a different host country can also lead to the emergence of fusion cuisines. [[History of Chinese Americans|Chinese]] and [[Hispanic and Latino Americans|Latin]] American immigrants to the United States have collaboratively founded fusion restaurants, serving dishes such as [[Dumpling|Chinese dumplings]] filled with [[Cochinita pibil|traditional slow-roasted pork]] from the Yucatàn Peninsula. In the United States, Asian fusion cuisine can constitute pan-Asian multi-ethnic ingredients such as rice, leading to a newfound form of "American" Asian food unfound in Asia.One popular example of pan-Asian fusion food found in North America is the rice bowl, often with ingredients commonly used together in Asia such as garlic with chili, stir-fried vegetables with tofu. This illustrates the dynamic process between fusion food and its relationship with intercultural solidarity, influenced by both local and other immigrant cultures.

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=== Modern fusion food ===

Japanese cooking techniques were combined with French techniques in 1970s France to create [[nouvelle cuisine]].

[[Wolfgang Puck]] is attributed as one of the pioneers of fusion cuisine, with some dispute. However, his restaurant ''Chinois on Main'' was named after the term attributed to Richard Wing, who in the 1960s combined French and Chinese cooking at the former [[Imperial Dynasty (restaurant)|Imperial Dynasty]] restaurant in [[Hanford, California]].

Chef [[Norman Van Aken]] was the first person to use the term "fusion cooking" as he delivered a speech at a symposium in Santa Fe in 1988. Soon journalist Regina Schrambling wrote about Van Aken's work and the term spread around the globe. Norman Van Aken ended his speech by discussing the history of fusion cuisine, such as the use of coffee in Italian cuisine. Van Aken related this to coffee being used in different desserts such as Calabrian [[ricotta]] with chocolate [[mousse]].

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== List of fusion cuisine ==

* American cuisine (European cuisine, Indigenous cuisine of the Americas, Soul food, Cajun cuisine, Louisiana Creole cuisine, Pennsylvania Dutch cuisine, Mormon foodways, Texan cuisine, Tex-Mex cuisine, New-Mexican)

* Hong Kong cuisine (Chinese cuisine predominantly Cantonese cuisine, European cuisine especially British cuisine, Japanese, Korean and Southeast Asian cuisines)

* Macanese cuisine (Chinese cuisine predominantly Cantonese cuisine, European cuisine exactly Portuguese cuisine and Southeast Asian cuisines)

* Taiwanese cuisine (Chinese cuisine particularly Fujian cuisine and Hakka cuisine, Japanese cuisine and American cuisine)

* Singaporean cuisine (Chinese cuisine, Malay/Indonesian cuisine, Indian cuisine, Peranakan cuisine, Eurasian cuisine and European cuisine particularly English cuisine and Portuguese cuisine)

* Eurasian cuisine of Singapore and Malaysia

* Italian-American cuisine (Italian cuisine and American cuisine)

* Japanese Chinese cuisine (Japanese cuisine and Chinese cuisine)

* Malaysian Chinese cuisine (Chinese cuisine with roots from Fujian, Cantonese, Hakka and Teochew cuisines and Malaysian cuisine)

* Indian Chinese cuisine (Indian cuisine and Chinese cuisine)

* Yoshoku (European cuisine and Japanese cuisine)

* Peruvian cuisine (European cuisine, particularly Spanish and Italian, Asian cuisine, particularly Cantonese and Japanese, African cuisine, particularly Maghrebi and West African, Indigenous cuisine, particularly Quechua and Aymara)