Fusion Cuisine
See also: California cuisineFusion cuisine is quite popular in California. The emphasis of California Cuisine is on the use of fresh, local ingredients which are often acquired daily at farmers markets. Menus are changed to accommodate the availability of ingredients in season. Some restaurants create a new menu daily.
California chef Wolfgang Puck is known as one of the pioneers of fusion cuisine, popularizing such dishes as Chinese chicken salad at the restaurant Ma Maison in Los Angeles. His restaurant "Chinois" in Santa Monica was named after the term attributed to Richard Wing, who in the 1960s combined French and Chinese cooking at the former Imperial Dynasty restaurant in Hanford, California.
Read more about this topic: Cuisine Of California
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