Gourmet's Diary of a Foodie; Ancient Traditions
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- Gourmet's Diary of a Foodie
- Ancient Traditions
- 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
Episode 43 Travel across the world to meet a diverse group of artisans committed to keeping ancient food traditions alive. In a private kitchen just outside Hong Kong, a chef draws upon old village recipes and time-intensive techniques to secretly prepare dishes for a dining room of just eight people. In Chile, the birthplace of potatoes, you'll meet a woman who has dedicated her life to preserving Chile's unmatched tuber diversity of more than 200 varieties. Along southern India's Malabar Coast, local men enjoy a naturally fermented coconut liquor that stays drinkable for just 24 hours. Back in the Gourmet test kitchen, executive editor John Willoughby makes a pork stew that builds flavors with a variety of Latin roots.
RECIPES Pork Stew with Many Latin Roots Locro de Papas (Potato Stew) Yellow Earth Chicken
- 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; Ancient Traditions,” 12/11/2008, WGBH Media Library & Archives, accessed March 23, 2018, http://openvault.wgbh.org/catalog/V_CA0182354B064B85A3A4D7BC6FECF994.
- MLA: “Gourmet's Diary of a Foodie; Ancient Traditions.” 12/11/2008. WGBH Media Library & Archives. Web. March 23, 2018. <http://openvault.wgbh.org/catalog/V_CA0182354B064B85A3A4D7BC6FECF994>.
- APA: Gourmet's Diary of a Foodie; Ancient Traditions. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_CA0182354B064B85A3A4D7BC6FECF994