FUSION CUISINE: BLENDING CULINARY TRADITIONS FROM DIFFERENT CULTURES STUDYING THE IMPACT AND POPULARITY OF FUSION CUISINE IN MODERN GASTRONOMY

Authors

  • G’ofurova Vasila Odiljon qizi A student of Tashkent State University of Economics Faculty of Tourism Department of Tourism and service

Keywords:

Nutritional aspects, globalization, recent cooking trends, dietary diversity, culinary traditions, multiculturalism

Abstract

In today’s fast developed century chefs need some imagination and innovation to attract and catch customers. For this of course fusion cuisine can be the best approach by mixing some different cooking methods of various nations.

References

1. International Journal for Multidimensional Research Perspectives ISSN: 2584 -0029 (Online), © IJMRP Vol. 1 Issue 3 Nov 2023 www.chandigarhphilosophers.com

2. “Tourism The Business of Hospitality and Travel” 6th Edition

Roy A. Cook Fort Lewis College, Professor Emeritus Cathy H. C. Hsu The Hong Kong Polytechnic University, Chair Professor Lorraine L. Taylor Fort Lewis College, Assistant Professor

3. https://en.wikipedia.org/wiki/Fusion_cuisine

4. The History of Fusion Cuisine - Exquisite Taste Magazine (exquisite-taste-magazine.com)

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Published

2024-10-28

Issue

Vol. 2 No. 10 (2024): INTERNATIONAL JOURNAL OF RECENTLY SCIENTIFIC RESEARCHER'S THEORY

Section

Articles

How to Cite

FUSION CUISINE: BLENDING CULINARY TRADITIONS FROM DIFFERENT CULTURES STUDYING THE IMPACT AND POPULARITY OF FUSION CUISINE IN MODERN GASTRONOMY. (2024). INTERNATIONAL JOURNAL OF RECENTLY SCIENTIFIC RESEARCHER’S THEORY, 2(10), 84-86. https://uzresearchers.com/index.php/ijrs/article/view/4069