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Shawn Paik, left, and Kavish Harjai chow down on some Korean tacos (pork belly and daeji bulgogi) at KoMex, a Las Vegas fusion restaurant. Also on the menu were bulgogi sliders, bulgogi pastrami sandwiches and spam musubi.

Fusion food and the Asian American experience

Posted by: Kavish Harjai August 13, 2016

The infamous sushirito and the ramen burger have come to be icons of fusion food: the melding together of two culinary cultures into edible delight. Chefs have piqued the interest of people from renowned food writers to food instagrammers to your average consumer.

However, as people bite into ramen mac n’ cheese, they should be aware of the cultural connections of these new age dishes.

Shawn Paik and Kavish Harjai, members of the Asian American Journalists Association VOICES class of 2016, explore these connections that helped bring those tastes to American dinner tables.

About Kavish Harjai

Kavish is a senior at New York University studying psychology and French. He just finished up an internship with the Innocence Project and is a research assistant for NYU Steinhardt’s Community and Oppression Research and Engagement Team. He has previously interned at MSNBC.com and served on the management team for the Washington Square News. Additional work has been published on MTV News. In the fall, Kavish will be interning at the Today Show. Catch up with him on twitter @Kavish_Harjai.
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