Good Food
Ridding "Ethnic" and "Fusion" from Your Vocabulary
Jonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he talks about why he never refers to "ethnic food" in his writing. He also breaks down the history of the term "fusion" and why it no longer applies to contemporary cuisine.
By Evan Kleiman • • 1 min readJonathan Gold is the Pulitzer Prize-winning food writer for the Los Angeles Times. This week he talks about why he never refers to "ethnic food" in his writing. He also breaks down the history of the term "fusion" and why it no longer applies to contemporary cuisine.
The full episode
1 of 7
Is Fusion a Bad Word?, The Food in "Game of Thrones," Hot Pot- 0:00Ridding "Ethnic" and "Fusion" from Your VocabularyYou’re reading this
- 2:57Tin Vuong, the "Anti-Fusion" Chef
- 12:23Jonathan Gold Reviews Hai Di Lao
- 19:11The Food in "Game of Thrones"
- 28:22BBQ Tips to Kick off Summer Grilling Season
- 36:29Craft Beer Revolution
- 47:16Market Report
The full episode
1 of 7Is Fusion a Bad Word?, The Food in "Game of Thrones," Hot Pot- 0:00Ridding "Ethnic" and "Fusion" from Your VocabularyYou’re reading this
- 2:57Tin Vuong, the "Anti-Fusion" Chef
- 12:23Jonathan Gold Reviews Hai Di Lao
- 19:11The Food in "Game of Thrones"
- 28:22BBQ Tips to Kick off Summer Grilling Season
- 36:29Craft Beer Revolution
- 47:16Market Report