How a new cuisine is born
The evolution of 鈥楥ape-Malay鈥� and 鈥榁iet-Cajun鈥� cuisines.
How is a new cuisine created? Ruth Alexander explores two unique cuisines in South Africa and the USA: 鈥楥ape-Malay鈥�- a 300-year old tradition born out of colonialism and slavery that unites Indonesian and Dutch tastes; and 鈥榁iet-Cajun鈥� - a more recent phenomenon that has seen the Vietnamese diaspora experimenting with Cajun flavours in Texas. We explore how history鈥檚 darkest episodes can lead to some of the most captivating flavour combinations and ask why some people will cringe at the term 鈥榝usion food鈥�.
(Picture: Pot lid being opened. Credit: Getty/大象传媒)
If you would like to get in touch with the show please email thefoodchain@bbc.co.uk
Contributors:
Cass Abrahams: Chef and Author, Cape Town, South Africa
Mai Pham: Food writer, Houston, USA
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- Thu 18 Nov 2021 04:32GMT大象传媒 World Service except Australasia, East Asia & South Asia
- Thu 18 Nov 2021 05:32GMT大象传媒 World Service Australasia, South Asia & East Asia only
- Thu 18 Nov 2021 11:32GMT大象传媒 World Service
- Thu 18 Nov 2021 21:32GMT大象传媒 World Service East and Southern Africa & West and Central Africa only
- Thu 18 Nov 2021 23:32GMT大象传媒 World Service except East and Southern Africa & West and Central Africa
- Sun 21 Nov 2021 08:32GMT大象传媒 World Service except Europe and the Middle East
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The Food Chain
Examining what it takes to put food on your plate
