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The term fusion cuisine, added to the Oxford English Dictionary in 2002, is defined as "a style of cookery which blends ingredients and methods of preparation from different countries, regions, or ethnic groups; food cooked in this style." [2]
Soul food-refers to the cuisines of enslaved Africans trafficked to the North American colonies through the Atlantic slave trade during the Antebellum period. The expression "soul food" originated in the mid-1960s, when "soul" was a common word used to describe African-American culture.
New American cuisine is generally a type of fusion cuisine which assimilates flavors from the melting pot of traditional American cooking techniques mixed with foreign and sometimes molecular gastronomy components. [2] [3] There is often a focus on fresh, local, and seasonal farm-to-table ingredients. [4]
Due to its long-term economic and trading relationship with the rest of the Caribbean, a particular form of fusion cuisine known as Floribbean cuisine has developed in the state, a fusion of traditional southern food with Caribbean cuisine, often relying on both peppers and fruit to flavor meat dishes.
Creole cuisine (French: cuisine créole; Portuguese: culinária crioula; Spanish: cocina criolla) is a cuisine style born in colonial times, from the fusion between African, European and pre-Columbian traditions. Creole is a term that refers to those of European origin who were born in the New World and have adapted to it (melting pot). [1]
When offered food, one says meshu meshu, covering one's mouth with the hands in refusal according to Bhutanese manners, and then gives in on the second or third offer. Hazaragi cuisine refers to the food and cuisine of the Hazara people in Afghanistan and western Pakistan (Balochistan province). The food of the Hazara people is strongly ...
The study, which was published in the journal Chemosphere, detailed how high levels of these flame retardants were found in kitchen utensils, food containers, trays used to hold meat and even toys ...
Nikkei food is characterized by its use of the wide variety of ingredients available to Peru. In 1980, this type of food became recognized and since then has been seen as a fusion of Japanese and Peruvian ingredients. Peruvian influences include some basic ingredients such as rocoto, which gives the spicy flavor, yellow aji or lemons. On the ...