Food Fusion: A Way of Life
By Rozel Rollins
I’m eating banh mi, a baguette stuffed with roasted shredded pork, crisp, freshly pickled vegetables, pâté, fresh coriander, mint, and chili, slathered with mayonnaise and Sriracha chili sauce. It’s amazing. Each mouthful explodes hot, sweet, sharp, and green. It is soft, crisp, and chewy in equal measures and the sauces and pâté give a luxurious unctuousness to every bite. It is succulent. This is fusion food at its best, a
marriage of ingredients born of the French colonial presence in Vietnam during the nineteenth century.
About the Author
Rozel Rollins lives on the Isle of Wight, after decades based in London, where she worked in local government and personnel. A military brat, she has rolled around the world and is now contentedly gathering moss by the sea. currently she is completing an MA in creative Writing with the Open University. “Food Fusion” is her first foray into creative nonfiction and brings together elements of her passion for food, travel, history, and family.
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