I arrived late at one of those "fine" hotels that you never think to eat because thier to expensive, and the food is served to look better than it tastes
(you know the places) I order a soup with a strange name, and a plate of pasta with sausage. A bread was served with the soup. The Bread was extraorinary. It was different then I had ever eaten.
"It's American-Barvarian" the waiter explained. The soup looked like beef barley, but agian was unique in bouquet and flavor. What is this I asked? "Beef barley, with Chinese 5 star condiments" "Huh? Who's your Chef? What's his secret? "Our Chef is at home. This is a cook following his "Fusion recipes" "Tell me more" " Fusion cooking involes combining basic ingredients from accross styles and cultural origins in some new, fused and artistic way. Taste is as important than looks" Knowing this, I was ready for pasta with fresh tomato and a ladle of a rich chicken broth, with a link of chicken and green apple sausage. I can't with authority tell you who "invented" fusion cuisine...But at it's best, it's sublime, when not understood by a chef, it can break your heart. IMHO, I think we would look to Asia as a starting place, and a stepping stone as to what we understand (or don't) understand about fusion cooking. I also feel very strongly about Alice Waters contrabution to American fusion
Just my 2 cents
cc
who started Fusion?? 
Fusion Cuisine 
More on fusion... 
