Gourmet's Diary of a Foodie; Salt and Pepper
Salt and Pepper
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
- Salt and Pepper
- 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
In this episode, we'll travel to England where a local chef heads to the sea for a pinch of salt. Then, discover why fiery Sichuan, one of the most highly prized of all Asian peppers, is only now making its way into American cuisine. We'll also visit a New York chocolatier who adds a peppery kick to her sweets, and a New Mexican farmer who grows and sells chilies on the same farm his ancestors built four generations ago. Join us as we learn why salt is earning a newfound respect by chefs in the know, and why pepper is not the only way to spice up a palette.
RECIPES Chinese Celery Strips Melon, Arugula, and Serrano Ham with Smoked Paprika Dressing Ribboned Zucchini Salad Salt-Baked Potato Salted Caramels Scrambled Eggs with Green Chiles Slow-Baked Salmon with Avruga Caviar Sauce
Exclusive A PASSION FOR PEPPER Why does white pepper seem hotter than black? Are either related to chile peppers? And why should we grind our own pepper? Just a few of the questions we posed to Bruce Morgan, founder of pepper-passion.com.
From the Pages of Gourmet Magazine China Bold by Fuchsia Dunlop
- Asset Type
- Media Type
- Tenaglia, Lydia (Series Producer)
- Zero Point Zero Productions (Series Producer)
- Collins, Christopher (Series Producer)
- Chicago: “Gourmet's Diary of a Foodie; Salt and Pepper,” 04/22/2008, WGBH Media Library & Archives, accessed September 26, 2018, http://openvault.wgbh.org/catalog/V_3047C282A1504A2FAAE5C3BC16B2AC37.
- MLA: “Gourmet's Diary of a Foodie; Salt and Pepper.” 04/22/2008. WGBH Media Library & Archives. Web. September 26, 2018. <http://openvault.wgbh.org/catalog/V_3047C282A1504A2FAAE5C3BC16B2AC37>.
- APA: Gourmet's Diary of a Foodie; Salt and Pepper. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_3047C282A1504A2FAAE5C3BC16B2AC37