Cross-Cultural Cuisine Quotes

I think that people are getting really excited about different ethnic food, and almost even micro-ethnic food. So it's not just, 'I love Asian,' it's Szechuan or Hunan, this one style from China.

In 2012, I launched Andrew Zimmern's Canteen. Inspired by visits to street stalls and markets around the world, Andrew Zimmern's Canteen reflects the intersection of food and travel.

England understands good Chinese, Japanese and Indian cuisine; in France, we just get French.

I want to have Congolese influences but also influences from Dubai and Abu Dhabi and France. To mix everything up.

The 'Maverick Chef' is one concept that I would really want to do again because I am traveling from country to country taking from what is in that country that is iconic, special, funky, weird and doing it my way. That is something I really enjoy.

I think that curiosity happened on these reviews where I was just a guest of the reviewer, because it introduced me to new cuisines and to the idea of cooking as a mechanism for studying other cultures and understanding other parts of the world.

Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far apart, to see if they'd work.

Indian food has been huge in the UK forever and ever, but that's because it has a historical rooting. America, I think is really ripe for it. There's been so much interest in Indian culture.

Growing up, everybody would cross the border, even to just do grocery shopping. A lot of traditional American foods stuck with my parents and became part of my upbringing. This all had to do with the proximity to the border. We were an absolute mix of classic Americana, traditional Mexican, and Baja cuisine.

Using food as a way of understanding empire is highly effective. Food knows no barriers of race, gender or even time.

Natto, Japanese ferment bean paste, will never cross my lips again. Spam Musubi, on the other hand, is something I love. I used to have a roommate of Vietnamese descent, and he would eat it all the time. It looked gross, but I finally had it - wrapped in seaweed and rice - it was terrific.

In the States, you can buy Chinese food. In Beijing you can buy hamburger. It's very close. Now I feel the world become a big family, like a really big family. You have many neighbors. Not like before, two countries are far away.

Just because it tastes good in Hong Kong, it doesn't necessarily translate elsewhere.

I think authenticity is important whichever homeland you're from but one of the lovely things about British cooking is that we adopt great food and dishes from all of the lovely people who come from overseas to live in our country. We're a magpie nation - we take the best bits of other cuisines and embrace them as our own.

As a kid we would eat moussaka with mash. We had a real fusion of two cultures that no-one has dared to fuse since.

One good thing about being brought up with Chinese food from another country means that you're not a purist and you will accept deviation.

I wanted to see how flavors, spices, and grains traveled back and forth along the Silk Road and were interpreted by a multitude of cultures' palates.

I call my culture 'kimchi and collards.'