S1: Ep.6—Cantonese
Confucius Was a Foodie Season 1 & 2
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53m
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 actually from the precepts of a 2,500 year old philosopher!
Up Next in Confucius Was a Foodie Season 1 & 2
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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...
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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...
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S2: Ep 1: The Salty Flavor
Most salt in Asia is produced through the evaporation of seawater in coastal areas. This episode sees Christine learning firsthand the very challenging ‘how to’ of harvesting sea salt in Thailand’s dramatically beautiful salt fields. Cushing visits the area’s most unusual market that is regularly...
