S1: Ep.5—The Big Picture
Confucius Was a Foodie Season 1 & 2
•
53m
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’ produced by some of today’s hottest chefs, Christine finds it, eats it and attempts to break it down into bite-sized pieces for viewers.
Up Next in Confucius Was a Foodie Season 1 & 2
-
S1: Ep.6—Cantonese
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 ...
-
S1: Ep.7—Sichuan
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 fla...
-
S1: Ep.8—Sweet
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 E...
