Fusion – what is it, a description of the features of style in cooking, interior design and music

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The term “fusion” is used to denote a style in architecture, design, music, dance, fashion, and even cooking. The direction is exploring the possibility of combining what does not fit, to look for new details in familiar things. The concept of fusion style is based on opposing the ascetic style of minimalism and constructivism. Feature of the direction – bold ideas, the novelty of their embodiment in style.

What is fusion

Translated from English, the word “fusion” or “fusion” means “alloy, fusion.” Style involves a combination of polar different directions in many creative fields: fusion art, music (jazz fusion), fusion architecture, design (fusion of modern with colonnades), fashion (mixing military and country) and fusion cooking (unification of Arabic and European cuisine).


Fusion refers to the young styles that appeared in the new millennium, a non-classical view of things is characteristic of this trend. Regardless of the main principle of fusion style – the denial of established norms – the direction has its own rules and features:

  • No rules. Designers, fashion designers or architects, choosing the fusion style, discard canons and stereotypes, forget about limitations and limits. The main thing is that the selected elements of different directions are harmoniously combined with each other. Creating an interior in fusion style, the designer will pick up details from diverse directions, combining them emotionally or in meaning. A person with a delicate taste will be able to combine in one direction the Chinese style, Empire style with pop art in one room.

  • A new look at familiar things. Fusion style designers view objects from an unusual side, look for new lines, emphasize them.
  • Combination and combination. This fusion-style rule speaks of combining heterogeneous textures and materials to produce an unusual effect. For example, fusion is characterized by a combination of plastic with wood, smooth and rough materials..
  • The freedom and lightness of the fusion style suggests bright colors. Freedom of direction in varying cultures, eras. Design is characterized by a combination of decorative elements from opposing interiors (author’s paintings and chairs from the flea market will decorate a room with an expensive designer sofa in Victorian style).

Fusion style interior

Fusion style in the interior

A spacious room is used to decorate the interior of the fusion direction. Background colors (white, gray and brown) help to emphasize the bright details of the fusion style. A distinctive feature of fusion is patterns: zigzags, figures, cage, floral, ethnic and animal prints. The combination of materials and textures in furniture and coatings decorates the interior in fusion style: smooth glossy surfaces can be combined with the skin of an animal. A strict metal background will help highlight a soft bright red chair. Ideas:

  1. The fusion style ceiling is a white background or a uniting element with a roof with glass panels.

  2. The choice of the floor of the fusion direction is based on practicality: for the bedroom or living room – laminate, parquet, for the bathroom and kitchen – tile or linoleum. Designers leave a monophonic covering, sometimes supplementing it with a bright carpet.
  3. Walls – a space for creativity in fusion style, where textures, draperies, famous paintings, mass art (posters, comics) are combined.
  4. Fusion designers pay special attention to the style of lighting, which helps to focus on interior details..

Fusion style living room

In music

Fusion style tracks are rarely heard on the radio, because the compositions of the direction are distinguished by the lack of vocals, a long melody, complex guitar and piano parts, measures of different lengths, and improvisation. The fusion style began in the 1960s with a mixture of jazz, pop and rock, and later developed into a fusion of folk, funk, reggae, metal, hip-hop, R&B, electronic, ethnic music. An outstanding fusion performer is Miles Davis, drummer Billy Cobham (Dreams band). The first Russian representative of the direction is Arsenal Group.

Miles Davis

In cooking

Fusion cooking is based on the harmony of mixing the contrast of West and East, and is easy to prepare. As in other areas of style, fusion in cooking does not recognize the rules: chicken with vegetables (for example, carrots) are combined with kiwi or pineapple on one plate. The main thing for the direction is the freshness, lightness of the dish.

Author's presentation of the dish


Instead of mayonnaise, vegetable oils, spices, citrus juices (orange, lemon) are used in typical fusion recipes. Typical dishes of the direction:

  • Japanese-French-Italian rice;

  • rolls of Parma ham, goose liver, parmesan with mango and Japanese mayonnaise.

Fusion Salad “Tomatoes and Oranges”

  • Time: 15 minutes.

  • Servings Per Container: 5 Persons.
  • Calorie dishes: 467 kcal.
  • Purpose: Birthday, romantic dinner
  • Cuisine: fusion.
  • Difficulty: Easy.

To prepare a fusion salad “Tomatoes and Oranges” you do not need to be a chef. You can make this fusion dish without special skills, while at the same time please guests with a delicious bright salad. Oranges and cherry may be different in acid, so fusion will balance them with peas in a salad. If it was not found in the refrigerator, then the ingredient can be replaced with potatoes.


  • cherry tomatoes – 18-20 pcs.;

  • orange – 2 pcs.;
  • canned green peas or potatoes – 1/2 cans or 3 pcs. potatoes;
  • green onion – 5 stems;
  • parsley – 3-4 branches;
  • garlic – 2 cloves;
  • olive oil.

Cooking method:

  1. Cut tomatoes in half. Pieces of peeled orange divided into 3-4 parts (depends on the size of the slices).

  2. Add half a can of green canned peas or potatoes to tomatoes with oranges.
  3. Thinly and finely chop greens and garlic, then add to other ingredients, season with salt.
  4. Pour on top with olive oil, mix.

Salad with oranges and broccoli

Cold Strawberry Ginger Fusion Soup

  • Time: 10 minutes.

  • Servings Per Container: 4 Persons.
  • Calorie dishes: 250 kcal.
  • Purpose: birthday, children’s party, afternoon tea, romantic dinner
  • Cuisine: Fusion
  • Difficulty: Easy.

Light cold fusion soup will be a guest on a summer holiday. Cooking does not take much time and effort, the blender will become an assistant. The unusual taste of the dish will have to be on the table at an adult birthday, a children’s party or a romantic meeting. For beauty and aroma, strawberry-ginger soup in this direction should be served to the table with a leaf of mint.


  • strawberries – 1 kg;

  • lemon – 1 pc.;
  • granulated sugar – 4 tbsp;
  • fresh ginger root – 100 g;
  • fresh mint – 1 bunch.

Cooking method:

  1. Mix berries washed with cold water, ginger juice (grate the root, squeeze the juice through a sieve), lemon juice, sugar.

  2. Mix food thoroughly in a blender.
  3. Serve with a leaf of mint.

Strawberry Ginger Soup

Duck carpaccio with foie gras

  • Time: 2.5 hours.

  • Servings Per Container: 10-12 Persons.
  • Calorie dishes: 712 kcal.
  • Purpose: New Year, buffet.
  • Cuisine: Italian + French.
  • Difficulty: difficult.

To prepare this trendy dish, it will take time and some culinary knowledge. For example, when buying meat in a store you need to find an unfrozen product, because you will have to put it in the freezer at home. Chefs do not recommend freezing meat more than once. Serve the dish on the holiday table with a delicious side dish of pears.


  • duck breasts – 4 pcs;

  • foie gras paste – 250 g;
  • duchesse pears – 4 pcs;
  • butter – 2 tbsp. l .;
  • thyme – 4-6 branches;
  • rosemary – 3 branches;
  • balsamic vinegar;
  • olive oil;
  • powdered sugar
  • salt, pink pepper – to taste

Cooking method:

  1. From duck breasts, cut off fat and skin, cut clearly in half so that the parts open easily. Wrap the meat in a film, beat to a thickness of 0.5 cm. Season with salt, pepper, chopped rosemary and thyme leaves.

  2. Put the foie gras along the long edge of the breast, roll it tightly into a film, then foil, send it to pickle in the freezer for 1.5-2 hours.
  3. Dice the pears, cut into cubes, put in a hot pan with butter. Fry fruit, sprinkled with balsamic vinegar, powdered sugar over medium heat for 1 minute. Remove from heat, cool pears.
  4. Use the liquid in the pan as a dressing, adding 1/2 tsp. balsamic vinegar, olive oil, salt, pink pepper to taste.
  5. Cut raw duckloaf with a sharp knife into slices 2-3 mm thick. Put carpaccio on plates lightly drenched with olive oil, sprinkle with dressing.

Pickled duck breast with foie gras and pear salsa

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