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Confucius Was a Foodie

Description

Celebrity chef Christine Cushing questions the authenticity of Chinese cuisine in North America.

Upcoming Episodes

  • Tea: Culture, Celebration, Commerce and Cuisine

    Climbing to the mountain tea farms of Taiwan to learn about tea wrangling; bubble tea; the tea brewing process in Hong Kong; the early tea adventures of Robert Fortune. (60 minutes)

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  • Huaiyang

    The meticulous knife skills and elaborate presentations that historical Huaiyang cuisine demands; creative presentation expresses the four most important elements in Chinese cooking -- color, aroma, flavor and texture. (60 minutes)

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  • The Origin of "Cuisine"

    Exploring culinary schools around the world, including Le Cordon Bleu in Paris and Alma Culinary Center in Parma, Italy; how stories, cultures and traditions are connected through food. (60 minutes)

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  • Bitter

    The bitterness of Chinese medicinal herbs is said to clear heat, strengthen the stomach and promote salivation; the bitter fruit durian in Malaysia; a visit with hotelier Christopher Ong on Penang island. (60 minutes)

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  • Shandong

    Enjoying street food including steamed buns and a garlic sauce with food journalist Kristie Hang; mentor chefs and professional foodies enjoy a Shandong banquet. (60 minutes)

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