Fusion Cuisine, Now with Added MSG! begins with a research essay that outlines the once-embraced use of MSG and the xenophobic motivations behind its demonization within Chinese food. The remainder of the book takes on the form of an instructional cookbook, focussing on MSG’s history within mainstream Toronto press. Featured are a selection of recipes published in the Toronto Star between 1935 and 1976 that include some form of MSG. The recipes were recreated and documented to challenge the notion that MSG is inherently Chinese.
Designed by Tetyana Herych of Furrawn Press.