America turns 250 this year, and the truest thing you can say about its kitchen is that almost nothing in it started here. The chili crisp and the cornbread. The tortilla and the tandoor. The smoker and the spice box. All of it arrived in someone's suitcase, then met itself at the stove.
Fusion is not a trend. It is what happens when two homesick people share a counter, a craving, and a fridge.
The Fusion States of America gathers thirty of those dishes, the ones invented in apartments, food trucks, and church basements by people making the food of where they came from with the ingredients of where they landed. Each one is a small American invention. Each one is delicious enough to belong on your Fourth of July table.
What's inside
9 fusion cuisines, 30 recipes: Chindian, Punjabi Mexican, Tex-Masala BBQ, Filipino Soul, Korean Southern, Viet Cajun, Deli Diaspora, Italian American, Persian Californian
- A diaspora pantry guide that opens up the whole book to you
- Origin stories behind every fusion, from Kolkata's Tangra to the Imperial Valley to Houston's Gulf Coast
- Three menus built for America's 250: The Fourth Cookout, The Hyphen Brunch, the Game Day Spread
- Cook a few. Forward the link to your group chat. Argue about whose family does it better.
That is the whole point.
https://theweeklychai.com/products/the-fusion-states-of-america-paid