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Food as Cultural Collision

This episode explores how cultures collide when trends meet traditions. Mister Softee taken over by the Chinese government; Brooklyn Brewery is using Japanese hops from Jeju Island; the Fung Bros visits a New Yorker who is reinventing the Shanghainese soup dumpling.

Available until
2021-03-02T00:00:00-08:00

Full Episodes

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Northern Thai Cuisine

Andy Ricker, a carpenter-turned-chef from Portland, Oreg., is known for bringing "authentic" Thai food to America. At a food festival in Las Vegas, Ricker prepares a welcome dinner for the participating chefs at the much-loved Lotus of Siam, with chef/owner Saipin Chutima at the helm. The duo create their collective version of a spicy Issan dish. At the table, Jet Tila rhapsodizes about the days when his family opened America's first Thai grocery store in Hollywood, Calif., and introduced lemograss, kaffir lime leaves and other ingredients to the American palate.

  • 2019-08-18T03:00:00-07:00
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  • 2019-08-20T09:00:00-07:00
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  • 2019-08-20T17:00:00-07:00
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  • 2019-08-22T09:00:00-07:00
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  • 2019-08-22T17:00:00-07:00
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Food As Global Locavore

It isn't just recipes that get imported and exported between the East and West, but also food practices. The farm to table movement is not at all uniquely American. We travel around China's Hangzhou region with Dai Jianjun of Dragon's Well Manor and to Sang Lee Farms in New York's North Fork to see how widespread this movement to keep things local really is.

  • 2019-08-19T04:30:00-07:00
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Filipino Entrepreneurs

Filipinos comprise the second-largest Asian-American population nationwide, yet their cuisine is relatively unknown. PJ Quesada, founder of the Filipino Food Movement, explains Filipino cuisine while feasting at his friend Tim Luym's global-Filipino restaurant in San Mateo, Calif. Meet restaurateur Nicole Ponseca, who left her life as a advertising executive in New York to give voice to her culture through food. And finally, the two friends behind Bling Bling Dumplings manufacture thousands of dumplings - from scratch, at home - to serve at Coachella and other festivals.

  • 2019-08-25T03:00:00-07:00
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  • 2019-08-27T09:00:00-07:00
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  • 2019-08-27T17:00:00-07:00
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  • 2019-08-29T09:00:00-07:00
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  • 2019-08-29T17:00:00-07:00
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Food As Wellness

As bone broth and kombucha line the shelves of your local grocery store, we take a closer look at "food as medicine." From visits to the Traditional Chinese Medicine Centre in China, Manhattan Chinatown's Po Wing Market and Seoul's Kimchi Museum, we learn that food is so much more than just sustenance.

  • 2019-08-26T04:30:00-07:00
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Bay Area's Pacific Rim Cuisine

This episode introduces Olivia Wu, designer of the original Asian restaurant concepts on Google's "campus." Go behind-the-scenes at Google's first sit-down restaurant, as the assembly line churns out 2, 000 servings of the Indian fried rice dish, biryani. A visit to Google's purveyors showcases the ethos of the Bay Area food culture - local, seasonable and sustainable. After a career in Silicon Valley, two retired Japanese executives returned to their ancestral farming roots and constructed an indoor vertical farm which services some of the top restaurants in the Bay Area.

  • 2019-09-01T03:00:00-07:00
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  • 2019-09-03T09:00:00-07:00
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  • 2019-09-03T17:00:00-07:00
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  • 2019-09-05T09:00:00-07:00
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  • 2019-09-05T17:00:00-07:00
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Chinatown, Reimagined

Track the evolution of Chinese food in America through the lens of two third-generation Chinese-American restaurateurs. Wilson Tang preserves the legacy of his family's dim sum parlor (America's oldest) while opening a fine-dining Chinese restaurant on Chinatown's expanding Lower East Side. Ed Schoenfeld, a self-proclaimed Chinese food expert and owner of one of the most critically acclaimed Chinese restaurants in New York, provides a tutorial on Peking duck preparation.

  • 2019-09-08T03:00:00-07:00
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  • 2019-09-10T09:00:00-07:00
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  • 2019-09-10T17:00:00-07:00
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  • 2019-09-12T09:00:00-07:00
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  • 2019-09-12T17:00:00-07:00
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Food As Azn

The next generation of Asian Americans are redefining what it means to be Asian in the U.S. by keeping one foot in the past, and the other in the future. We talk to renegade chefs, entrepreneurs and cultural ambassadors from Canal Street Market to the dance party sensation Bubble T to see what's in store for the future of Asians in the mainstream.

  • 2019-09-09T04:30:00-07:00
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Trending Japanese

Japan has mesmerized American foodies for generations and a new wave of Japanese culinary culture continues to intoxicate us. Exploring American manifestations of otaku, the Japanese trope that combines cutting-edge pop culture with fetishistic obsession, Danielle visits New York's first cat cafe; a Brooklyn izakaya run by a Frenchman in thrall to Japanese anime and manga; and a California suburban mom who's a star on the international bento-box circuit.

  • 2019-09-15T03:00:00-07:00
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Food As Beauty

Asian beauty secrets have long held fascination with Western audiences. Charlotte Cho from Sokoglam shows us how the K-Beauty boom is all over mainstream America today. We talk to the (mostly) women leading the charge in the cosmetics and skincare scene and disrupting the American beauty industry, from inside out.

  • 2019-09-16T04:30:00-07:00
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