Gourmet's Diary of a Foodie; Australia: Slow Food
SD - Base Version 001 Tech Eval’d Audio Relayed
More material may be available from this program at the GBH Archives. If you are a researcher interested in accessing the collection at GBH, please email email@example.com.
This program has not been digitized yet or cannot be made available on Open Vault.
- Gourmet's Diary of a Foodie
- Australia: Slow Food
- 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
Many Australian chefs have been gravitating towards the "slow food" approach to cuisine, taking the time to fully appreciate the skill of cooking. This movement is becoming highly regarded among chefs not only "Down Under," but also across the world, who are passionate about protecting and promoting the use of local ingredients and culinary traditions. Exercising the key principles of time and patience, these Aussie foodies show us how to create a "slow food" feast, while revealing a deeper message: slow down, appreciate our natural resources, and enjoy them whole-heartedly.
RECIPES Rhubarb Chutney Rhubarb Tarts
Exclusive Life in the Slow Lane The Slow Food movement may have been born in Europe, but Americans have taken it to heart. Gourmet's Emma Jacob talks to Patrick Martins, the founder of Slow Food USA, about how far we've come and how slow we can go.
From the Pages of Gourmet Magazine A Snails Pace by Jonathan Gold Eating It Up Down Under by Anthony Bourdain A Guide to Australian Wines by Dan Berger
- 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; Australia: Slow Food,” 09/19/2006, GBH Archives, accessed November 30, 2020, http://openvault.wgbh.org/catalog/V_64BD7FF2EACF47B6AAE308FECF08CE94.
- MLA: “Gourmet's Diary of a Foodie; Australia: Slow Food.” 09/19/2006. GBH Archives. Web. November 30, 2020. <http://openvault.wgbh.org/catalog/V_64BD7FF2EACF47B6AAE308FECF08CE94>.
- APA: Gourmet's Diary of a Foodie; Australia: Slow Food. Boston, MA: GBH Archives. Retrieved from http://openvault.wgbh.org/catalog/V_64BD7FF2EACF47B6AAE308FECF08CE94