WGBH Openvault

Gourmet's Diary of a Foodie; Chile: Mestizo

04/09/2008

Chile: Mixing Land and Sea 16x9 Letterbox


License Clip

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 archive_requests@wgbh.org.

Undigitized item: Request Digitization

Untranscribed item: Request Transcription

Series
Gourmet's Diary of a Foodie
Program
Chile: Mestizo
Program Number

214

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 34 Come along with us as we discover the unique and little-known cuisine of Chile, a fascinating cross-pollination of native ingredients and European technique. In the charming city of Quintay, we find some of the best seafood in Chile featured in a family-run restaurant that offers just-out-of-the-water-fresh dishes. We also visit the birthplace of potatoes, where we meet a woman who has dedicated her life to preserving Chile’s unmatched potato diversity. And in the Gourmet kitchen, we’ll show you how queso fresco can create an easy, hearty, and very delicious stew.

RECIPES Locro de Papas (Potato Stew)

Asset Type

Broadcast program

Media Type

Video

Genres
Documentary
Instructional
Topics
Cooking
Creators
Tenaglia, Lydia (Series Producer)
Collins, Christopher (Series Producer)
Zero Point Zero Productions (Series Producer)
Citation
Chicago: “Gourmet's Diary of a Foodie; Chile: Mestizo,” 04/09/2008, WGBH Media Library & Archives, accessed December 11, 2016, http://openvault.wgbh.org/catalog/V_9E8F40CBA6A34325A58980B52C1AF44A.
MLA: “Gourmet's Diary of a Foodie; Chile: Mestizo.” 04/09/2008. WGBH Media Library & Archives. Web. December 11, 2016. <http://openvault.wgbh.org/catalog/V_9E8F40CBA6A34325A58980B52C1AF44A>.
APA: Gourmet's Diary of a Foodie; Chile: Mestizo. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_9E8F40CBA6A34325A58980B52C1AF44A
If you have more information about this item, we want to know! Please contact us, including the URL.