Gourmet's Diary of a Foodie; Zen and the Art of Cooking
Zen and the Art of Cooking
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- Gourmet's Diary of a Foodie
- Zen and the Art of Cooking
- 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 is the true path to culinary enlightenment? In this episode, we'll look at how some chefs find their Zen by achieving inner harmony from cooking. We'll visit a famed London chef who challenges mainstream beliefs with his conviction that one should honor an animal by eating it in its entirety—from nose to tail. Then, we'll meet one of the world's foremost experts in Washoku-an age-old Japanese culinary philosophy that captures the harmonious balance of colors, flavors, cooking methods, and the five senses. From a California cheese maker who finds serenity in her craft, to a New York chocolatier who practices meditation through the creation of culinary art, join us as we learn how chefs find inner peace through their relationship with food.
RECIPES Braised Duck Legs with Shallots and Parsnips Buttered Polenta Chicken Stock Crispy Pigs' Tails Dashi Miso-Marinated Salmon with Citrus and Shitakes Pork Dumplings Rabbit Ragu Zen Roast Chicken with Mustard Butter
Exclusive Milk Made Melodic What's the best cheese to eat while drinking Champagne? Soyoung Scanlon, of Andante Dairy in Santa Rosa, California, discusses the art and science of her craft, and why making cheese is a meditation on its most basic ingredient.
From the Pages of Gourmet Magazine Making Milk Immortal by Nanette Maxim Simplicity and Soul by Amanda Agee
- Asset Type
- Media Type
- Tenaglia, Lydia (Series Producer)
- Collins, Christopher (Series Producer)
- Zero Point Zero Productions (Series Producer)
- Chicago: “Gourmet's Diary of a Foodie; Zen and the Art of Cooking,” 04/02/2008, WGBH Media Library & Archives, accessed January 19, 2017, http://openvault.wgbh.org/catalog/V_BA7E71D3840F4C5598E9C206FC0562ED.
- MLA: “Gourmet's Diary of a Foodie; Zen and the Art of Cooking.” 04/02/2008. WGBH Media Library & Archives. Web. January 19, 2017. <http://openvault.wgbh.org/catalog/V_BA7E71D3840F4C5598E9C206FC0562ED>.
- APA: Gourmet's Diary of a Foodie; Zen and the Art of Cooking. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_BA7E71D3840F4C5598E9C206FC0562ED