Fusion foods are a banal fact of life in our modern world. As supply chains – even despite a few creaks and creases – allow chefs and even laycooks to combine ingredients from all over the globe, collaborative creations are available anywhere and everywhere. Banh mi is bountiful; the simple application of burger buns Americanise an unholy amount of foods.
Nowhere is this more evident than in the cities of the world, where flavour combinations reflect diverse populations, cultures dine and intertwine, and pop-ups can risk it all by making burger buns out of noodles or pizza-fying sushi without the daunting prospect of having an established restaurant to make a success of.
