Confucius Was A Foodie Season 1

Confucius Was A Foodie Season 1

The first season of 'Confucius Was A Foodie' will take you on a voyage of discovery with celebrity chef Christine Cushing. Her motivation is fueled by the discovery that she has much in common with 2,500-year-old Chinese philosopher Confucius. To her surprise, it turns out the ancient Chinese scholar was actually—a foodie.

From exploring Chinese cuisines in North America to the culinary politics of Taiwan, Chef Christine finds connections to the foodie precepts of the great philosopher. Whether she is in San Francisco discovering that fortune cookies are not Chinese, or in the markets of Paris questioning the Chinese roots of crepes—the learning curve has never been more fun.

NOTE: This is a digital download only. This is not a physical DVD.

Confucius Was A Foodie Season 1

8 Videos

  • S1: Ep.1—Origins of the Beginnings

    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 p...

  • S1: Ep.2—Confucius and Food Philosophy

    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.

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

    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!

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

    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!

  • S1: Ep.5—The Big Picture

    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 ...

  • 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...