Many chefs and diners still remember a time when restaurateurs and food pundits were pushing those buzzwords around: “Asian Fusion”, “Caribbean Fusion”, “Fusion Flare”, etc. In the 90s, and well through to the 2000s, the term was inescapable, built into the menus of chain restaurants, sports bars and even fine-dining spots. But ask most chefs now and they’ll balk at the term. Now synonymous with lazy mash-ups, and earnest attempts to shoehorn Asian flavor profiles into European dishes, … [Read more...]