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Fusion: It’s a Beautiful Thing
Fusions are a beautiful thing. Here’s a short list of some of my favorite fusions:
- Puggle (Pug + Beagle)
- The New Mini Cooper (sporty + cute)
- Mumford and Sons (rock + folk)
And of course…
- FOOD FUSIONS
As something of a fusion myself (I’m half Japanese and half Jewish), growing up mixed has shown me that unexpected combinations of features, or “ingredients,” can offer a lot of unique and valuable experiences.
Take a look at this National Geographic image, Changing Faces of America. It does a great job of conveying what I feel.
A combination of unexpected features (those eyes with that hair?!) can lead people to feel intrigued or unsettled, or sometimes even both.
Not to minimize the complex issue of America’s multiracial landscape, but when I cook from a multiracial perspective, I get the same reactions! (Those spices with that dish?!) Sometimes people are intrigued. Or unsettled. Or both.
The truth is a lot of the time people don’t know how to react to what they’re not used to seeing. But once their eyes adapt, I think it’s safe to say that we can all see the beauty in how contrasting features (or flavors) can actually be startling in a very positive way.
In my opinion, claiming that, “those two cuisines could never harmonize!” is just as blasphemous as saying, “those races could never go together!”
In fact, my own mother was dubious when I talked about creating a series of Japanese-Jewish dishes. But, once I cooked up a few recipes for my family, her mind was changed and her outlook altered.
Without further adieu, here are a few Japanese-Jewish recipes I have come up with so far from my blog, MeltingGrape.com