Editing Fusion cuisine (section)

=== Colonialism ===
A lasting legacy of colonialism is fusion food. Colonial trade resulted in the exchange of ingredients, such as [[bánh mì]] originating from French ingredients used in [[French Indochina]], [[Jamaican patty|Jamaican patties]] combining the [[Turnover (food)|turnover]] with spices and peppers from the [[British Empire]]'s possessions in Asia and Africa, and [[ramen]] originating as "''shina soba''" or "Chinese noodle" from the [[Empire of Japan]]'s occupation of China's island territories in the late 1800s and early 1900s.<ref name=":0">{{Cite web |last=Magazine |first=Smithsonian |title=Sorry, Wolfgang, Fusion Foods Have Been With Us for Centuries |url=https://www.smithsonianmag.com/arts-culture/sorry-wolfgang-fusion-foods-have-been-with-us-for-centuries-17238814/ |access-date=2022-12-12 |website=Smithsonian Magazine |language=en}}</ref><ref>{{Cite web |last= |date=2015-12-04 |title=The History of Fusion Cuisine |url=https://exquisite-taste-magazine.com/the-history-of-fusion-cuisine/ |access-date=2022-12-12 |website=Exquisite Taste |language=en-US}}</ref> Indigenous domestic servants were active participants in creating fusion foods by mixing ingredients and techniques.<ref>{{Cite journal |last=Cox |first=Rosie |date=September 2013 |title=Food Culture in Colonial Asia: A Taste of Empire |url=http://www.tandfonline.com/doi/abs/10.1080/10357823.2013.823845 |journal=Asian Studies Review |language=en |volume=37 |issue=3 |pages=402–403 |doi=10.1080/10357823.2013.823845 |issn=1035-7823}}</ref>

Alongside the creation of new dishes, colonialism also introduced class dimensions of food as [[cultural capital]] that modified consumption patterns.<ref>{{Cite web |title=Colonization, Food, and the Practice of Eating – Food Empowerment Project |url=https://foodispower.org/our-food-choices/colonization-food-and-the-practice-of-eating/ |access-date=2023-08-27 |language=en-US}}</ref> Indigenous practices of eating guinea pigs in Peru were banned and considered savage until recent movements to reclaim food practices, resulting in the erasure of much traditional knowledge in indigenous communities.<ref>{{Cite journal |last=defrance |first=Susan D. |date=January 2006 |title=The Sixth Toe: The Modern Culinary Role of the Guinea Pig In Southern Peru |url=http://www.tandfonline.com/doi/abs/10.1080/07409710500334517 |journal=Food and Foodways |language=en |volume=14 |issue=1 |pages=3–34 |doi=10.1080/07409710500334517 |issn=0740-9710}}</ref> These hierarchies are argued to be present in modern fusion food, which has been criticised for being portrayed as European cuisines 'elevating' other cuisines into modernity.<ref>{{Cite journal |last=Janer |first=Zilkia |date=March 2007 |title=(IN)EDIBLE NATURE: New world food and coloniality |url=https://www.tandfonline.com/doi/full/10.1080/09502380601162597 |journal=Cultural Studies |language=en |volume=21 |issue=2–3 |pages=385–405 |doi=10.1080/09502380601162597 |issn=0950-2386}}</ref> Colonial debates also extend into discourse about the authenticity of foods such as [[Orientalism|orientalist]] critiques of [[Migrants' food consumption|immigrant food]] being gentrified as ‘ethnic’ food.<ref>{{Cite web |date=2017-09-20 |title=Why we need to stop calling immigrant food 'ethnic' |url=https://www.independent.co.uk/life-style/food-and-drink/food-gentrification-ethnic-cuisine-immigrant-chefs-critics-stop-calling-anthony-bourdain-krishendu-ray-a7957051.html |access-date=2023-08-27 |website=The Independent |language=en}}</ref>