The Uncomfortable F Word...
Isn't even "fool." It's "fusion." We alternately love it and hate it, extolling culinary practitioners and then jeering them. But as Andreas Petrini makes clear in this issue of the always thoughtful, ever-surprising twice yearly Fool we're fascinated by those who do it best, even if that means subtly.
Featured in issue #6:
The "Wurstipedia" introduction to German sausages
Inspirational sources for Japanese chefs
Courtney Burns and Nicolaus Balla
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