Confucius Was A Foodie Season 1

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  • 7 Hours
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The first season of 'Confucius Was A Foodie' is now available to rent, buy, or download. Join Christine Cushing on an amazing culinary adventure around the world! She'll change the way you think about Chinese Food.

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7+ hours of video, instant streaming, yours forever! This is a gift purchase for a friend. This is a gift purchase just for . They will receive their copy via email.

7+ hours of video, watch as much as you want for 3 days. This is a gift purchase for a friend. This is a gift purchase just for . They will receive their copy via email.

Confucius Was A Foodie Season 1

The first season of 'Confucius Was A Foodie' is now available to rent, buy, or download. Join Christine Cushing on an amazing culinary adventure around the world! She'll change the way you think about Chinese Food.

8 Videos

  • S1: Ep.1—Origins of the Beginnings

    53m · Downloadable

  • S1: Ep.2—Confucius and Food Philosophy

    53m · Downloadable

  • S1: Ep.3—Celebrations, Ceremonies and the Dumpling

    53m · Downloadable

  • S1: Ep.4—Noodles: Long Life, Food of Legends

    53m · Downloadable

  • S1: Ep.5—The Big Picture

    53m · Downloadable

  • S1: Ep.6—Cantonese

    53m · Downloadable

  • S1: Ep.7—Sichuan

    53m · Downloadable

  • S1: Ep.8—Sweet

    53m · Downloadable

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You'll receive the following videos

  1. S1: Ep.1—Origins of the Beginnings

    53m · Downloadable

    Everything has its origins somewhere. When it comes to food, their roots can often be traced back to China—a culinary and cultural world going back more than 5,000 years. In this episode, Chef Christine looks for the culinary roots of foods such as ice cream, ketchup, pasta, phyllo, baklava and pizza.

  2. S1: Ep.2—Confucius and Food Philosophy

    53m · Downloadable

    Was it Confucius or Hippocrates who first said, “let food be your medicine and medicine be your food”? Chef Christine sets off to compare the thoughts and beliefs of foodie writers and philosophers.

  3. S1: Ep.3—Celebrations, Ceremonies and the Dumpling

    53m · Downloadable

    Christine eats her way through the Chinese Solar Lunar calendar with traditional customs, cuisine and culture. The calendar appears to have a dumpling for every occasion!

  4. S1: Ep.4—Noodles: Long Life, Food of Legends

    53m · Downloadable

    Birthday parties and baby naming ceremonies all wish for the same thing—a long life. Longevity is symbolized by the noodle in Chinese culinary culture with more kinds of noodles than one can possibly imagine!

  5. S1: Ep.5—The Big Picture

    53m · Downloadable

    Christine walks in the footsteps of some of the first Chinese immigrants in North America, revealing stories of luxurious early Cantonese restaurants and imported Chinese chefs and ingredients. From its popularity in the Jewish communities of New York in the early 1900s to its 1950s resurfacing as something exotic and adventurous; from the mom and pop restaurants in virtually every small town on the continent to Asian fusion and ‘New Chinese’ prod...

  6. S1: Ep.6—Cantonese

    53m · Downloadable

    Chef Christine Cushing tastes the worst and the best Cantonese; food that makes her question what she has previously considered ‘Cantonese’. She learns dim sum-making in New York’s oldest parlor, has a Cantonese breakfast in California’s San Gabriel Valley and discovers that real Cantonese is a living example of the Confucian principle that food must always be fresh, seasonal and local. A principle that today’s foodies believe is modern is actuall...

  7. S1: Ep.7—Sichuan

    53m · Downloadable

    It is said of Sichuan cuisine that 100 dishes will have 100 flavors, so why is it that when North Americans think Sichuan they think hot hot hot? As a unique style of food, Sichuan cuisine was already famous more than 800 years ago during the Southern Song Dynasty. Originally, the cuisine’s flavorings were very mild, unlike the popular dishes of today. Christine discovers flavor over heat and how the popularity of the cuisine has spread from Chi...

  8. S1: Ep.8—Sweet

    53m · Downloadable

    Chinese cuisines use sugar very differently from Western cuisines, and Christine starts her comparison in Paris and Athens where she looks at how Westerners interpret ‘sweet’. Traditionally, for the Chinese, sugar is predominantly used to achieve balance, but the liberal use of sugars in South East Asia Chinese cuisines are a culinary surprise. ‘Sweet’ is most traditionally found in the simple and omnipresent ingredient rice, so Cushing is off to ...