The Cronut®. The waffle taco. Pad Thai pizza. These are just a few of the items that have emerged from the fusion cuisine trend that has become integrated into American dishes. From incorporating more ethnic flavors into our meals, to merging two seemingly disparate foods into one, fusion has helped shape the way we look at and enjoy food today.

The Birth of Fusion
Although the term “fusion cuisine” is relatively new, the concept has been around for many centuries. In fact, according to Natasha Geiling at Smithsonian.com, fusion cuisine, defined as “the blending of culinary worlds to create new, hybrid dishes,” has been around for centuries, ever since the beginning of trade. As cultures began to overlap, it was only natural that new dishes were created, when people shared and combined cooking styles and ingredients to create new concepts and flavor profiles. A classic example of early fusion is Italian spaghetti, which would have never existed without Italy’s exposure to the Chinese noodle.
Modern fusion cuisine is usually traced back to the 1980s, when chefs like Roy Yamaguchi and Wolfgang Puck began to intentionally combine flavors from different cultures. Puck combined his affinity for Asian flavors with his European upbringing and training to create innovative dishes that quickly gained popularity in California and across the United States. Soon after, phrases such as Pan-Asian, Cal-Asian and Pan-Pacific emerged in an attempt to define these new food styles. Wolfgang Puck noted in an interview with Perry Garfinkle of The Wall Street Journal, that he doesn’t think these new concepts need to be defined, saying “As soon as it’s named, it becomes a ‘trend’ that everyone can jump on and imitate, rather than innovate. It’s not as simple as adding ginger and soy sauce, and voilà, Asian fusion.”

Fusion or Con-fusion?

Fusion cuisine quickly became a trend as chefs around the world started combining unexpected flavors and concepts, sometimes with less than favorable results. In the 1990s, the term “con-fusion” was dubbed, resulting from chefs haphazardly combining ingredients that didn’t necessarily taste well together. As Rebecca Seal states in her article entitled “Fusion Confusion,““Fusing different cuisines together can be really successful and exciting, but so much more noticeable if you get it wrong.” In an attempt to stand out during the fusion food boom, some chefs focused less on marrying flavors and more on unexpected flavor combinations, which resulted in odd and undesirable dishes. As a result, the term “fusion” is often met with hostility in the culinary world today, sometimes being referred to as the “F” word by chefs who don’t want to be associated with the “con-fusion” era of fusion food.

Fusion Evolution
Despite this setback, fusion today is as popular as ever and engendering new and exciting ways of creating and thinking about food. Fusion cuisine now has a younger audience that, thanks to television and the Internet, is more knowledgeable and curious about different foods and cultures, and more than willing to try the next fusion creation. These days, fusion is becoming more and more mainstream in America, with ethnic ingredients like soy sauce and sriracha becoming household staples. Food trucks are also embracing the fusion trend, crafting new and daring concepts, such as Korean tacos and Southern sushi. With the fusion trend showing no signs of slowing down, fast casuals and fast food chains seem to be following in the food trucks’ footsteps by offering more ethnic food combinations. For example, Taco Bell is launching a new fast casual concept that will offer a variety of fusion style tacos, and Bruegger’s Bagels is incorporating more ethnic ingredients into their menu, such as jalapenos, edamame and sofrito sauce.

Full article: https://pregelamerica.com/pmag/articles/the-fusion-revolution-the-evolution-of-fusion-cuisine/

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Ah, 2022: the year of dirty ‘sodies,’ butter boards, $17 dollar smoothies, and floral lattes. Though most of these trends were unexpected, some were perfectly on par – including experiential dining and plant-based swaps. As we look ahead to the next year, we predict that travel, climate-friendly dining, and healthy eating and drinking will strongly influence the biggest trends in food and drink in the new year. Here are the food trends of 2023 we are looking forward to.

1. Mocktails and Low-ABV Beverages

The sober-curious movement started making waves in 2021, and 2022 brought the rise of non-alcoholic or functional beverages to the forefront of retail and bars alike. According to Pinterest Predictions, searches for “Fancy non-alcoholic drinks” are up +220% right now, and “Mocktail Bar” is up +75%. Gen X will drive this trend, demanding mocktails, cocktails, and low-ABV options for all. Talk about a refreshing resolution for the New Year.

2. Super-Seafood

In 2023, the hottest superfoods will be seafood – but think plants, not fish. A long-standing staple in Asian cultures, ocean-based foods and minerals are growing in popularity among Millennials and Gen X all over the globe, thanks to their much-needed health benefits. Everything from green algae and nori to seaweed snacks are having a moment as more people discover their rich nutrient density. Due to the array of health benefits, people will look to the sea for the next family of superfoods.

Want to get a taste of the sea? Spoon is a huge fan of 12 Tides Kelp Chips and Trader Joe’s Seaweed Snack Packs.

3. Apothecary Aesthetic

Cottagecore meets the great outdoors, thanks to this trend that has Gen X and Millennials alike trading bouquets for bouqakes (cakes decorated to look like flowers). The apothecary aesthetic comes to the kitchen, with people of all ages tackling ambitious sweet treats like wildflower cupcakes and daisy desserts. According to Pinterest’s annual trend predictions, searches on the platform for ‘daisy cupcakes’ were up 85%; wild flower cupcakes up 110%; and herbal apothecary aesthetic is up a whopping 1025%.

4. Nostalgic Noms

As evidenced by the comeback of Y2K fashion trends and revivals of 90s movie and TV classics, people are more nostalgic for their childhood faves than ever. The fast food industry has listened and brought back some old staples with the return of the McRib and Mexican Pizza; the cocktail scene has seen a resurgence in the nostalgic Dirty Shirley; and health & wellness companies are rebranding new-old favorites to fit 2023’s health-conscious consumers (think Cinnamon Toast protein cereal and healthier instant ramen). Yelpers have been searching for the nearest spot where they can go to relive some of their childhood fast-food memories; searches for fast food were up 90%.

5. Cultural Cuisine

According to Instagram, Gen Z is exploring culture through cuisine in 2023. In fact, 68% of Gen Z social media users will either continue or would like to try food from another culture after discovering it online. Thanks to the world of #FoodTok, global cuisine is perfectly accessible from the comfort of your couch in 2023.

6. Mood Food

What started with brownies and gummies has evolved into a whole new realm of cannabis in the culinary world. Chefs are infusing marijuana into stocks, roasting it with vegetables, and churning it with butter. There’s even CBD-enhanced ice cream and beverages, ensuring that mood food will hit a new high in 2023.

Full article: https://spoonuniversity.com/lifestyle/why-squishmallows-are-popular

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