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Gourmet's Diary of a Foodie; Anatomy Of A Meal With Jose Andres


Anatomy of a Meal: Jose Andres

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Gourmet's Diary of a Foodie
Anatomy Of A Meal With Jose Andres
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

What goes into the making of a meal? Through the eyes of one of the world's top chefs-José Andrés-we will deconstruct a meal from start to finish, looking at the philosophies, ingredients, and methods that take a dish from initial conception to savory last bites. We'll also visit Andrés' native city of Barcelona to explore the elements of Spanish culture that have shaped his culinary outlook, then head to his popular Washington, D.C. restaurant, Café Atlántico, to see how they translate into everyday cuisine.

RECIPES Caramel Corn Clusters Caramelized Pork Rinds

Exclusive The Weight of Water What separates the so-called science chefs from cooks like you and me? Writer Robert Sietsema asked food world alchemist José Andrés.

From the Pages of Gourmet Magazine Curious Harold by Michael Ruhlman The Chef of the Future by Phyllis Richman Hervé This by Patric Kuh

Asset Type

Broadcast program

Media Type


Collins, Christopher (Series Producer)
Tenaglia, Lydia (Series Producer)
Zero Point Zero Productions (Series Producer)
Chicago: “Gourmet's Diary of a Foodie; Anatomy Of A Meal With Jose Andres,” 04/22/2008, WGBH Media Library & Archives, accessed October 26, 2016, http://openvault.wgbh.org/catalog/V_6B40B226A27E47E4B322AF06BECABC5E.
MLA: “Gourmet's Diary of a Foodie; Anatomy Of A Meal With Jose Andres.” 04/22/2008. WGBH Media Library & Archives. Web. October 26, 2016. <http://openvault.wgbh.org/catalog/V_6B40B226A27E47E4B322AF06BECABC5E>.
APA: Gourmet's Diary of a Foodie; Anatomy Of A Meal With Jose Andres. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_6B40B226A27E47E4B322AF06BECABC5E
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