S2: Ep 1: The Salty Flavor
Confucius Was a Foodie Season 1 & 2
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53m
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 disrupted by the Maeklong Railway going right through its center! She cooks alongside chefs preserving traditional Chinese cuisine in Bangkok, and at Singapore’s oldest Chinese restaurant, Spring Court, Christine discovers Singapore Chinese cuisine and meets with culinary legend; Madam Soon.
Up Next in Confucius Was a Foodie Season 1 & 2
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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...
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S2: Episode 4: The Origin of ‘Cuisine’
Is Chinese cuisine, with its Confucian structure, really the origin of the world’s great cuisines? Find out in this episode.
