Fusion food is a general term for the combination of different culinary traditions, forms of cookery, and/or ingredients typical of another country, into a single eating experience.

Due to human migration and globalisation, fusion cuisine is being reinvented and is becoming increasingly the norm at numerous cafés and restaurants around the world.

For instance, the all-American cupcake (see photo), which can be traced back as far as 1796 in the United States, used to be decorated only with regular frosting and sprinkles. Nowadays, these little cakes, designed to serve one person, are topped (and filled) with ingredients from other cultures such as Argentinian Dulce de Leche, a confection prepared by slowly heating sweetened milk to create a product that derives its taste from caramelised sugar.

Furthermore, establishments such as Sadaharu Aoki, a Parisian pâtisserie founded by a Japanese Chef pâtissier of the same name, are becoming very popular.

Aoki opened his first atelier in Paris nearly 15 years ago and made his name by blending Japanese flavors like yuzu and matcha green tea into traditional French recipes for millefeuille, éclairs and macarons.

Until recently, eating allowed people to experience a culture, but now, thanks to fusion foods, you can experience more than one with every bite.

Focal Journey (by Gustavo Espinola)