Confucius was a Foodie

Season 2

In this new six-part TV documentary series, celebrity Chef Christine Cushing eats, cooks and explores her way through traditional Chinese cuisines as they are found in North America.

Where to Watch Confucius was a Foodie • Season 2

7 Episodes

Celebrations, Ceremonies and the Dumpling
E1
Celebrations, Ceremonies and the DumplingChristine eats her way through the Lunar calendar with traditional customs, cuisine and culture.
Tea Culture, Celebration & Commerce
E2
Tea Culture, Celebration & CommerceChef Christine starts her tea adventure in London, England where she learns why Westerners think of England when they think of tea, even though it's one of the most important Chinese exports and essential to all Chinese celebrations.
Noodles - Long for Life, Food of Legends
E3
Noodles - Long for Life, Food of LegendsBirthday parties and baby naming ceremonies all wish for the same thing - long life. And in the Chinese culinary culture, that means noodles and there are more noodles in Chinese cuisines than you can possibly imagine.
Origins of the Beginnings
E4
Origins of the BeginningsEverything has its origins somewhere. Chef Christine looks for the culinary roots of foods such as ice cream, ketchup, pasta, phyllo, baklava and pizza.
Politics and the Origin of Off Shoot Cuisines
E5
Politics and the Origin of Off Shoot CuisinesBoth during and after China's Cultural Revolution, traditional Chinese chefs, often seen as keepers of the cultural flame, were among the first to defect and their exodus has had a lasting effect on world cuisine, in particular in Taiwan.
Confucius and the Origin of Food Philosophy
E6
Confucius and the Origin of Food PhilosophyWas it Confucius or Hippocrates who first said, "let food be your medicine and medicine be your food"? Chef Christine sets off to compare the thoughts and beliefs of foodie writers and philosophers.
The Origin of ‘Cuisine’
E7
The Origin of ‘Cuisine’When did cooking become cuisine? Was it in the Confucius Mansion 2,500 years ago and is Chinese cuisine really the biggest, the most expressive and the most complex cuisine on the planet?