And it's easy. Bittman is interested in and excited by the possibilities of fusion cooking. The average North American chef, he says, needs to get a better understanding of the types of food and ingredients available to them. The average home cook has a zero repertoire when it comes to Asian food. In the average non-Asian home, of course.
People think Italy, Italy, Italy, Italy, France, Italy.
No arguments there. With that understanding, Bittman maintains, comes innovation. Fusion that makes sense. Because I don't think soy and parmesan, for example, works. I did a column with seared scallops on a bed of lettuce with a sort of peanut butter, soy, garlic, ginger salad dressing.