S1: Ep.8—Sweet
Confucius Was a Foodie Season 1 & 2
•
53m
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 the rice paddies of Malaysia follow the process of planting and processing. A visit to the night market in Bangkok’s China town with food writer Chawadee Nualkhair reveals the Thai sweet tooth. In Singapore, she connects with world famous pastry chef Janice Wong who is turning the sweet worlds of Singapore, Macau and Japan on their ear.
Up Next in Confucius Was a Foodie Season 1 & 2
-
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...
-
S2: Ep 2: Tea Culture, Celebration & ...
The story of tea starts in China, where legend has it that tea was discovered through leaves accidentally falling into boiling water, and continues all the way to the traditional Chinese wedding tea ceremony and the political intrigues of the American Revolution.
Christine brings along celebri... -
S2: 3: Huaiyang - The Cuisine of Poets
Chef Cushing discovers that Huaiyang cuisine is historically connected to poets and scholars, and demands meticulous knife skills and elaborate presentations. The cuisine appears to be a personification of the teachings of Confucius. The creative presentation of skillfully combined ingredients ex...
