Fusion cuisine
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Fusion cuisine combines elements of various culinary traditions while not fitting specifically into any. The term generally refers to the innovations in many contemporary restaurant cuisines since the 1970s.
This type of restaurant's success depends on a number of factors. Among these are:
- Clientele's (or prospective clientele's) cultural diversity
- Clientele's travel patterns and experiences.
- Clientele's culinary sophistication and openness to new eating experiences.
These factors have made this type of cuisine accepted and popular in places like California and in large metropolitan areas. California Chef Wolfgang Puck is known as one of the pioneers of fusion cuisine. However, his restaurant "Chinois" was named after the term attributed to Richard Wing, who in the 1960s combined French and Chinese cooking at the former Imperial Dynasty restaurant in Hanford, California.
A menu sampling from menu of an American-European-Japanese restaurant in California might include the following items:
- Sake cocktails
- Salad with crisp nori topping, and a miso-cilantro vinaigrette dressing
- Rock shrimp dumplings
- Eel, lettuce and tomato sushi handroll
- Poached tofu
