Chef Lo makes case for fusion cooking
By Richard Leong
NEW YORK (Reuters) - American chef Anita Lo believes that all food is the result of fusion cooking because every type of cuisine has been influenced from elsewhere.
Lo is known for combining French cuisine with Asian and other global influences. In her first book "Cooking Without Borders" she hopes to broaden readers' minds about different foods.
Her 11-year-old Annisa restaurant in New York has been a favorite with critics and consistently carries a Michelin star.
The 45-year-old chef, who was born in Birmingham, Michigan to Chinese parents, spoke to Reuters about the book, fusion cooking and her culinary influences:
Q: What do you hope to achieve with your first book?
A: "I have been trying to write this book for decades. I want to draw attention to the diversity of America. If you look at food and culture, a lot of people in this country have always looked at food through Eurocentric eyes. I think the haute-cuisine of this country is contemporary American with influences from all over the world. We are a country of immigrants. I was hoping to draw attention to this and make people a little more open-minded about different food and different cultures."
Q: Fusion cooking's reputation has been tarnished over the years. What is your definition of it?
A: "I think all food that we cook is fusion. You could name any cuisine and it's been influenced by somewhere else." Continued...