Ken Hom: Exploring the idea of food identity as that of language, which exists as a vehicle for expressing culture

Our conversation today focuses on how Ken introduced fusion cooking or how I like to call it, cross-cultural food to the world; how he taught the British how to cook Asian food; and the importance of reducing the use of MSG in foods.

We discussed how his family life, professional career, and travel have shaped his ability to blend Eastern and Western foods, provenance, and techniques (and much more).

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