Word: indianism
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Ongoing through December 30. From Nation to Nation: Examining Lewis and Clark’s Indian Collection. The Peabody Museum. Open daily 9 a.m.-5 p.m. $7.50; $6 students and seniors; free with Harvard ID. Free Sun. 9 a.m.-noon...
Ongoing. Arts of Diplomacy: Lewis and Clark’s Indian Collection. The Peabody Museum. Open daily 9 a.m.-5 p.m. $7.50; $6 students and seniors; free with Harvard ID. Free Sun. 9 a.m.-noon...
Ongoing. The Hall of the North American Indian. The Peabody Museum. Open daily 9 a.m.-5 p.m. $7.50; $6 students and seniors; free with Harvard ID. Free Sun. 9 a.m.-noon...
...Pandan tuna wraps, Peking duck pizzas and (the horror! The horror!) green-tea frappuccinos are freely available. So are Singapore's traditional syncretic cuisines. Long before fusion godfather Jean-Georges Vongerichten was mixing tamarind with truffles, local hawkers were fusing ingredients with aplomb. Nyonya cuisine (Chinese-Malay), Mamak food (Indian-Malay), and kaya toast (English toast with coconut-egg custard) are all fusion foods, doled out daily to office workers for $2 a pop. That's why class-conscious diners are being drawn to less chewed-over culinary styles...
...overseas chefs reacting to Singapore's fusion backlash? Michelin-starred chef Vineet Bhatia, of London's modern Indian restaurant Rasoi Vineet Bhatia, was shocked when he flew in to be guest-chef for a week at local haute Indian restaurant Rang Mahal. "To call something fusion in Singapore is taboo," he says, "because people think it is bastardized food." Culinary faddists be warned: if Singapore's chefs are any indication, you'd best send back that salmon tikka pizza and get your nose out of the lemongrass lobster bisque...