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Gourmet's Diary of a Foodie; Delicious Indigenous


Delicious Indigenous

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Gourmet's Diary of a Foodie
Delicious Indigenous
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 happens when indigenous ingredients meet passionate food lovers? In this episode, we'll meet a Peruvian chef who transforms local fruits and vegetables into haute cuisine, and then learn about how an Aboriginal community keeps their Outback traditions alive and thriving. We'll also visit a French-born chef as he forages for seaweed on the Irish Coast, then hop over to Seattle, Washington, to dig for Geo Duck, a large saltwater clam that can live up to 140 years and weigh up to ten pounds. Join us as we learn how the immediate accessibility of these indigenous foods, whether plant or beast, make for rich traditions and delicious cuisine.

RECIPES Asian Sauteed Geoduck Buffalo Tenderloin with Cranberry Blueberry Sauce Mashed Yuca with Garlic

Exclusive Gastón's Ingredients Gastón Acurio, who introduced traditional Peruvian ingredients to fine dining at his Astrid y Gastón restaurant in Lima, speaks with Laura Fraser about the indigenous ingredients on his menu and his mission to bring the flavors of Peru to the world.

From the Pages of Gourmet Magazine Local Heroes The Nature of a Beast by Bruce Porter Next Stop Lima by Laura Fraser

Asset Type

Broadcast program

Media Type


Collins, Christopher (Series Producer)
Zero Point Zero Productions (Series Producer)
Tenaglia, Lydia (Series Producer)
Chicago: “Gourmet's Diary of a Foodie; Delicious Indigenous,” 04/22/2008, WGBH Media Library & Archives, accessed October 20, 2016, http://openvault.wgbh.org/catalog/V_DA37BADC317A43CDA1EF0DEF8046A0AA.
MLA: “Gourmet's Diary of a Foodie; Delicious Indigenous.” 04/22/2008. WGBH Media Library & Archives. Web. October 20, 2016. <http://openvault.wgbh.org/catalog/V_DA37BADC317A43CDA1EF0DEF8046A0AA>.
APA: Gourmet's Diary of a Foodie; Delicious Indigenous. Boston, MA: WGBH Media Library & Archives. Retrieved from http://openvault.wgbh.org/catalog/V_DA37BADC317A43CDA1EF0DEF8046A0AA
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