This book concludes by emphasizing that even the most ostensibly authentic foods such as sushi, kimchi, and dogmeat are and have always been products of fusion, adaptation, experimentation, and globalization. It cites the dish called “Grilled Harissa Glazed New Zealand Lamb Rack with Coconut Raita,” created by celebrity chef Ming Tsai and offered at his “Asian fusion” restaurant Blue Ginger in Wellesley, Massachusetts. It shows that Tsai's edible creations are discursively if not spiritually linked to California roll, Chinese take-out, kimchi, dogmeat, MSG, and SPAM. It describes Tsai's recipes as examples of dubious Asian foods and suggests that, as a leading culinary innovator of “Asian fusion cuisine,” Tsai relies on imagination and improvisation rather than rhetorical acuity of authenticity to impress the crowd. Blue Ginger restaurant's dubious but delectable menu items epitomize successful global gastronomic amalgamation, rather than “just right,” “harmonious,” or “successful East-West cooking”.
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