Good Food
Food on the Screen: China and Italy
We kicked off last week's show exploring portrayals of food in television and film in New Orleans and the Central Valley. This week, we continue our Food on the Screen series in China and Italy with Phil Rosenthal and Eddie Huang. Then it's nectarines at the farmers market, blinged-out Korean BBQ with Jonathan Gold, Chinese cooking techniques from Kian Lam Kho and grilling meat around the fire at Ox.
By Evan Kleiman • • 58m ListenPhoto: Rick Poon
In this episode
6 storiesI'll Have What Phil's Having
A decade after his hit series Everybody Loves Raymond wrapped, television producer and writer Phil Rosenthal created I'll Have What Phil's Having . Right out of the gate, his PBS show won a 2016 James Beard Award.
Read the story17 minHuang's World
Now for a different kind of voice encouraging us to explore the world through the lens of food: Enter Eddie Huang, self-described "Human Panda." In Huang's World on Viceland TV, we visit Shanghai to try red-cooked pork and Chengdu for mapo tofu with pig brains. That's rich. Watch the trailer to get a taste of the show.
Read the story6 minPhoenix Claws and Jade Trees
Nostalgia and yearning for the flavors of home can push us to do things we never would have imagined. Just ask Kian Lam Kho. Kho's family is from Fujian province in Southeast China but he was born in Indonesia and grew up in Singapore.
Read the story8 minNectarines of the gods
Back in the early 17th century, the term nectarine was used to describe anything of or like nectar, that sugary substance gathered by bees to make honey. In Greek and Roman mythology, nectar is an other-worldly drink consumed by the gods. Nowadays, we know the nectarine to be that smooth-skinned fruit with firm sweet flesh.
Read the story7 minBlinged-out Korean BBQ at Hanjip
"The idea is, as far as I can tell, blinged-out Korean BBQ." That's the word on the street from Jonathan Gold about Hanjip , the Culver City restaurant from chef Chris Oh and restaurant owner Stephane Bombet.
Read the story5 minAround the Fire at Ox
Humans are the only animals that cook their food and there is something about an open flame that brings us together. Greg Denton and Gabrielle Quiñónez Denton know this all too well. The husband and wife are chef-owners of the Portland restaurant Ox .
Read the story12 min
