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How a new cuisine is born

The evolution of ‘Cape-Malay’ and ‘Viet-Cajun’ cuisines.

How is a new cuisine created? Ruth Alexander explores two unique cuisines in South Africa and the USA: ‘Cape-Malay’- a 300-year old tradition born out of colonialism and slavery that unites Indonesian and Dutch tastes; and ‘Viet-Cajun’ - a more recent phenomenon that has seen the Vietnamese diaspora experimenting with Cajun flavours in Texas. We explore how history’s darkest episodes can lead to some of the most captivating flavour combinations and ask why some people will cringe at the term ‘fusion food’.

(Picture: Pot lid being opened. Credit: Getty/´óÏó´«Ã½)

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

Available now

28 minutes

Last on

Sun 21 Nov 2021 08:32GMT

Broadcasts

  • Thu 18 Nov 2021 04:32GMT
  • Thu 18 Nov 2021 05:32GMT
  • Thu 18 Nov 2021 11:32GMT
  • Thu 18 Nov 2021 21:32GMT
  • Thu 18 Nov 2021 23:32GMT
  • Sun 21 Nov 2021 08:32GMT

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