Fusion Food Quotes

My mom is Jamaican and Chinese, and my dad is Polish and African-American, so I had a pretty diverse culinary background to work with.

The last time I celebrated a special occasion, I hashed together a paella with some chicken, some frozen veg, long-grain rice, chilli and a shake of turmeric for colour - and it didn't disappoint.

I think that people are getting really excited about different ethnic food, and almost even micro-ethnic food. So it's not just, 'I love Asian,' it's Szechuan or Hunan, this one style from China.

England understands good Chinese, Japanese and Indian cuisine; in France, we just get French.

I love American food, but I also love Latin food.

So, fortune cookies: invented by the Japanese, popularized by the Chinese, but ultimately consumed by Americans. They are more American than anything else.

I love Indian food and Thai food; those are, like, my favorites. I also like Japanese and some Italian.

I've always loved burritos, and I've always loved breakfast, and when I learned that some smart person had combined the two, it was a real sun-peeking-through-the-clouds moment.

Everyone knows about hot dogs and the Big Apple. But for me, New York City street food is all about the Biryani Cart.

I like a lot of food. I like Taiwanese food, of course. I like baguettes, especially the ones that my dad buys. Vancouver has a lot of variety, with pizza, hot dogs, Italian, Indian, seafood - a great combination of culture.

The food in Sydney is an Asian Pacific cuisine. It's eclectic but above all it's fresh, inventive and creative and that's what I love about it.

I cook British food, but it doesn't mean I'm jingoistic about it. People can cook very good fusion food.

I want to have Congolese influences but also influences from Dubai and Abu Dhabi and France. To mix everything up.

My food is Louisiana, New Orleans-based, well-seasoned, rustic. I think it's pretty unique because of my background being influenced by my mom, Portuguese and French Canadian. There's a lot going on there.

I love good food and I love to eat in nice restaurants. I love Japanese food. I love Gordon Ramsay in London; he is pretty amazing.

If there were only one place to eat, I would pick anywhere in Northern Vietnam where you get the French and Vietnamese culinary fusion.

Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far apart, to see if they'd work.

I love food, all types of food. I love Korean food, Japanese, Italian, French. In Australia, we don't have a distinctive Australian food, so we have food from everywhere all around the world. We're very multicultural, so we grew up with lots of different types of food.

Indian food has been huge in the UK forever and ever, but that's because it has a historical rooting. America, I think is really ripe for it. There's been so much interest in Indian culture.

I love trying out different cuisines. In Delhi, I love Megu at the Leela, and TK's at the Hyatt. I also enjoy Khan Chacha's rolls. In Mumbai, it's Royal China and Shiro. And in Bangalore, I like the food at Bricklane.

I was possibly the first to showcase Chinese ingredients. So I was one of the first to say, 'Hey, you do not have to use imported vegetables to make it good.'

New York's food scene is truly unique because it is this wonderful melting pot where immigrants from all over the world have brought with them their cuisines and their ingredients.

Think of the sushi trend that started in the '80s. It was as much about the Nintendo entertainment system in your living room as it was about the availability of good-quality raw fish. The Japanese food trend rose as the world of Japanese business and culture was becoming a bigger part of American life.

I love Japanese and Thai food, especially seafood, and eat out with my wife two or three times a week.

I used to eat Danny Kaye's food. I had his Chinese and Italian meals, and that was as good as it gets.