WGBH Openvault

Gourmet's Diary of a Foodie; Zen and the Art of Cooking


Zen and the Art of Cooking

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

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

Broadcast program

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 October 26, 2016, 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. October 26, 2016. <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
If you have more information about this item, we want to know! Please contact us, including the URL.