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/Â鶹ԼÅÄ)
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 04:32GMTÂ鶹ԼÅÄ World Service except Australasia, East Asia & South Asia
- Thu 18 Nov 2021 05:32GMTÂ鶹ԼÅÄ World Service Australasia, South Asia & East Asia only
- Thu 18 Nov 2021 11:32GMTÂ鶹ԼÅÄ World Service
- Thu 18 Nov 2021 21:32GMTÂ鶹ԼÅÄ World Service East and Southern Africa & West and Central Africa only
- Thu 18 Nov 2021 23:32GMTÂ鶹ԼÅÄ World Service except East and Southern Africa & West and Central Africa
- Sun 21 Nov 2021 08:32GMTÂ鶹ԼÅÄ 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
