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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/麻豆社)

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
麻豆社 World Service except Europe and the Middle East

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Broadcasts

  • Thu 18 Nov 2021 04:32GMT
    麻豆社 World Service except Australasia, East Asia & South Asia
  • Thu 18 Nov 2021 05:32GMT
    麻豆社 World Service Australasia, South Asia & East Asia only
  • Thu 18 Nov 2021 11:32GMT
    麻豆社 World Service
  • Thu 18 Nov 2021 21:32GMT
    麻豆社 World Service East and Southern Africa & West and Central Africa only
  • Thu 18 Nov 2021 23:32GMT
    麻豆社 World Service except East and Southern Africa & West and Central Africa
  • Sun 21 Nov 2021 08:32GMT
    麻豆社 World Service except Europe and the Middle East

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