Culture, food and a tiny bit of science…
Celebrity Chef Christine Cushing takes viewers along as she explores the beginnings, the present and the future of Chinese cuisine in North America.
A New World Adventure
in an Ancient Cuisine
Chinese cuisine is perhaps the oldest and most sophisticated organized cuisine in the world, consumed by hundreds of millions everyday and influencing other world cuisines in interesting and unexpected ways. It boasts over 5,000 years of history, yet how much do we really know about it?
Confucius Was a Foodie is a new documentary series in which celebrity chef and former Food Network host Christine Cushing takes viewers on a voyage of fun and delicious discovery, exploring the best Chinese food imaginable and uncovering the fascinating traditions, philosophies and history of Chinese culinary culture and its surprising influence on food culture around the world.
Under the guidance of master chef guides and other experts who have made Chinese cuisine their life’s work, Christine cooks and eats her way through North America, Europe and Asia, visiting kitchens, festivals, celebrations and award-winning restaurants around the world. It’s a learning adventure she describes as one of the most interesting and enlightening in her entire career as a chef.
Viewers and celebrity guests, including Anna Olson, Ming Tsai, Susur Lee, Alvin Leung, Janet Hsieh, Vanessa Yeung, and Fuchsia Dunlop agree that Confucius Was a Foodie offers a compelling, in-depth look at a food culture that is rich and surprising. You just have to know where to look.
Coming to public television in 2019
As seen on:
Origins of the Beginnings
Everything has its origins somewhere. When it comes to food, roots are often Chinese - and Chinese beginnings in the culinary and cultural world go back more than 5,000 years. In this episode, Chef Christine looks for the culinary roots of foods such as ice cream, ketchup, pasta, phyllo, baklava and pizza.
Confucius and the Origin of Food Philosophy
Was 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.
Celebrations, Ceremonies and the Dumpling
Christine eats her way through the Chinese Solar Lunar calendar with traditional customs, cuisine and culture. The calendar appears to have a dumpling for every occasion!
Noodles: Long for Life, Food of Legends
Birthday 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!
The Big Picture
Chef Christine Cushing meets her Chinese chef mentors and discovers that many of her assumptions about the beginnings of this cuisine in North America might not actually be true.
Chef Christine’s Cantonese adventure provides one surprise after another and that makes her question what she has previously considered ‘Cantonese’. The history both breaks her heart and excites her for deeper exploration into traditional Chinese cuisines.
Chef Christine Cushing ventures into the world of Sichuan cuisine and discovers the surprise of flavor over heat as well as a rich cultural history from Chinese roots to main street Chinatowns across North America.
Chef Christine Cushing explores the great big flavor of sweet in Chinese immigrant communities in Thailand, Singapore, and Malaysia.