What Is Fusion Food?

Proof

America's Test Kitchen

Society & Culture, Food, Arts

4.4 • 1.8K Ratings

🗓️ 1 June 2023

⏱️ 56 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

For the Season 13 closer, we bring you two stories on the theme of fusion food. We look at a JamAsian specialty--Jamaican Pepper Steak--and ask: How did a dish with Chinese roots become a celebrated Jamaican staple? We then head to Vietnam where MasterChef France winner Khanh-Ly Huynh falls hard for the banh mi. (Dionne Reid wrote the story on Jamaican Pepper Steak, and you can find her recipe for it online and in Cook's Illustrated magazine. Reporter Rebecca Rosman reported on Khanh-Ly Huynh's journey and the history of the banh mi.) See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info. Learn more about your ad choices. Visit megaphone.fm/adchoices

Transcript

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0:00.0	Hey Proof listeners, it's Julia Collin-Davison. I'm the host of America's Test Kitchen
0:09.2	and Cook's Country, the two most watch cooking shows on TV.
0:13.3	Now, I've been teaching people how to cook on TV for over 20 years, and one of the big
0:18.0	reasons why I love my job is because our content is the best. Hands down. Everything we
0:23.9	do, recipes, product reviews, taste tests, it's all about rigor. So, I feel confident
0:29.9	when I show someone how to roast a chicken or bake a pie, that they're getting the most
0:33.8	thoroughly tested recipe out there. And that just feels good.
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0:58.1	Thanks and happy cooking.
1:09.0	As we're recording this, I'm in the midst of finishing up a cookbook with America's Test
1:13.1	Kitchen. It's a Chinese cookbook that I'm co-authoring with my dad, comes out October
1:18.0	2023, super excited. And one of the things I write about in the cookbook is how I've
1:23.1	come to terms and come to really love American Chinese food. I'm talking about crab
1:29.6	rangoon, orange chicken, mongolian beef. You know, it's really fusion food. It's Chinese
1:35.6	cooking through the filter of American dining habits. And it's not the Chinese food
1:40.2	my family grew up eating. So we kind of poo-pooed that type of food. It wasn't, and I'm using
1:46.8	air quotes now, authentic.
1:50.0	And here's the deal. The more I learned about American Chinese food, the more I was able
1:54.2	to appreciate it as its own genre. It's not in competition with a Cantonese food I grew
	...

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