Gourmet's Diary of a Foodie; Noble Rot
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- Gourmet's Diary of a Foodie
- Noble Rot
- 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
Cheese is the most famous example of foods that rely on the chemistry of mold. But did you know that there are many other products that also rely on this process? These traditions, carefully cultivated through the centuries as a way to preserve food, still exist throughout the world in the form of products such as and Mexican huitlacoche—moldy corn, and botrytis—wine made with rotten grapes. We'll meet the specialized rot experts who turn what would be considered "food gone bad" into creative and exceptionally great cuisine.
RECIPES Huitlacoche Quesadillas Salt-Rising Bread Spinach with Sesame Miso Sauce
Exclusive Ancient Condiment Writer and historian Charles Perry walks us through a fish-sauce primer, explaining its origins, its relation to the garum of ancient Rome, and how to use it in your cooking.
From the Pages of Gourmet Magazine Counting Sheep by Robb Mandelbaum Sweet Sticky Thing by James Rodewald
- Asset Type
- Media Type
- Collins, Christopher (Series Producer)
- Zero Point Zero Productions (Series Producer)
- Tenaglia, Lydia (Series Producer)
- Chicago: “Gourmet's Diary of a Foodie; Noble Rot,” 04/22/2008, WGBH Media Library & Archives, accessed October 28, 2016, http://openvault.wgbh.org/catalog/V_BB85FA80F3654EB0B948447F6EBCE786.
- MLA: “Gourmet's Diary of a Foodie; Noble Rot.” 04/22/2008. WGBH Media Library & Archives. Web. October 28, 2016. <http://openvault.wgbh.org/catalog/V_BB85FA80F3654EB0B948447F6EBCE786>.
- APA: Gourmet's Diary of a Foodie; Noble Rot. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_BB85FA80F3654EB0B948447F6EBCE786