Gourmet's Diary of a Foodie; Contraband Cuisine
Undigitized item: Request Digitization
Untranscribed item: Request Transcription
- Gourmet's Diary of a Foodie
- Contraband Cuisine
- 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
Different countries have different standards to determine the safety of foods. Most government health organizations quickly ban foods that pose potential health risks. But there is an entirely separate category of cuisine that falls into the "gray zone," not necessarily dangerous, but banned for a variety of other reasons. Often, with this controversial fare, what ends up being legal in one country is considered contraband in another. From the reemergence of mind-altering Absinthe in France to gourmet uses of the coca leaf, from Ireland's potent Poitin liquor to a luxurious Foie Gras update to the Chicago-style hot dog, come see how some enticing foods are a lightning rod to both the connoisseurs who savor them and those who feel compelled to protest.
RECIPES Chicken Faux Gras Slow-Roasted Pork Belly
Exclusive Foie Gras F.A.Q. Ariane Daguin, owner of D'Artagnan, the country's foremost distributor of foie gras, is questioned on animal rights, seasoning procedures, and just how many calories are in a tablespoon of the embattled delicacy.
- Asset Type
- Media Type
- Collins, Christopher (Series Producer)
- Zero Point Zero Productions (Series Producer)
- Tenaglia, Lydia (Series Producer)
- Chicago: “Gourmet's Diary of a Foodie; Contraband Cuisine,” 04/22/2008, WGBH Media Library & Archives, accessed January 20, 2018, http://openvault.wgbh.org/catalog/V_5B9B3DE2D3ED43148BEAF578C4471D45.
- MLA: “Gourmet's Diary of a Foodie; Contraband Cuisine.” 04/22/2008. WGBH Media Library & Archives. Web. January 20, 2018. <http://openvault.wgbh.org/catalog/V_5B9B3DE2D3ED43148BEAF578C4471D45>.
- APA: Gourmet's Diary of a Foodie; Contraband Cuisine. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_5B9B3DE2D3ED43148BEAF578C4471D45