Gourmet's Diary of a Foodie; Korea: Ancient Food, Modern World
Korea: Ancient Food Modern World Letterbox
More material is available from this program at the WGBH Archive. If you are a researcher interested in accessing the collection at WGBH, please email firstname.lastname@example.org.
Undigitized item: Request Digitization
Untranscribed item: Request Transcription
- Gourmet's Diary of a Foodie
- Korea: Ancient Food, Modern World
- Program Number
- Series Description
Premiere October 8, 2006
The edgy and provocative Gourmet’s Diary of a Foodie provides exclusive entrée into the passionate inner circle of the food world to uncover the latest cutting-edge food trends, must-use ingredients, kitchen gadgets and food destinations. The 20-part series affords viewers privileged access to an arsenal of trusted industry journalists and epicurean experts who deliver compelling food stories from all around the globe. From street food in Shanghai to a "flameless" restaurant in Spain, Gourmet’s Diary of a Foodie mixes travel with food to explore, inform and entertain.
Looking at the world food-first, Gourmet's Diary of a Foodie is a sophisticated, high-end series that introduces viewers to a feast of cutting-edge food trends, exotic ingredients, and in-the-know food players on an international level. Expanding on the lessons learned during the show's travels, Gourmet Editor-in-Chief Ruth Reichl, along with a supporting staff of Gourmet's renowned food editors, go inside the magazine's test kitchens to show viewers how they can bring this diverse culinary landscape into their own homes.
Produced by WGBH and Zero Point Zero Productions in association with Gourmet magazine and Discovery Networks International, and exclusively sponsored by TIAA-CREF. Series release date: 10/8/2006
- Program Description
Episode 46 In Korea, food doesn't simply influence culture; it defines it. Korea's food remains tied to a venerable past with cooking techniques that reflect its royal dynasties and home kitchens. Watch a certified royal-cuisine chef exercise precision and patience to create kimchi, a fermented-vegetable dish that has been a staple here for more than a thousand years. Discover authentic North Korean recipes, part of a disappearing cuisine largely unknown to the outside world. Marvel at the intense and mysterious process of cultivating pyog'o mushrooms, a revered delicacy in a country where mushrooms are a staple. And in the Gourmet test kitchen, editor in chief Ruth Reichl shares a simple yet flavorful recipe for warm tofu with spicy sauce.
RECIPES Bindae Duk (Korean Mung-Bean Pancakes) Jong-Gol (Korean Mushroom and Beef Hot Pot) Quick Kimchi Warm Tofu with Spicy Garlic Sauce
- Asset Type
- Media Type
- Zero Point Zero Productions (Series Producer)
- Tenaglia, Lydia (Series Producer)
- Collins, Christopher (Series Producer)
- Chicago: “Gourmet's Diary of a Foodie; Korea: Ancient Food, Modern World,” 02/12/2009, WGBH Media Library & Archives, accessed September 24, 2017, http://openvault.wgbh.org/catalog/V_1367562F51BB4C41A2E44EAD13A98E25.
- MLA: “Gourmet's Diary of a Foodie; Korea: Ancient Food, Modern World.” 02/12/2009. WGBH Media Library & Archives. Web. September 24, 2017. <http://openvault.wgbh.org/catalog/V_1367562F51BB4C41A2E44EAD13A98E25>.
- APA: Gourmet's Diary of a Foodie; Korea: Ancient Food, Modern World. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_1367562F51BB4C41A2E44EAD13A98E25