Episode List



18 Mar. 2009
The Great Food Revolution
What was eaten in North America up to the 1960s was fairly predictable, in large part to things like the Canada Food Guide which told people what they should eat. What changed was the lowering of airfares, allowing the average person to travel globally and try the cuisines of their travel destinations. Conversely immigrants were demanding food from their native countries, which in turn allowed locals to try these foreign foods. Two examples of this globalization are the popularity of balsamic vinegar and sushi, both relatively unknown in North America fifty years ...
19 Mar. 2009
The Battle to Get on Your Plate
The grocery business is a $4 trillion industry, with a plethora of products on supermarket shelves vying for the lucrative consumer dollar. The supermarket owners, food processors and food producers are all in the battleground for these dollars. It is a competitive business with low margins, thus food products have to capture the imagination of the consumer to remain on store shelves over the long run. Product developers scour the globe looking for flavors that might be the next big thing in the national food market. In product development, the food is often ...
26 Mar. 2009
24 Hours, 24 Million Meals: Feeding New York
In New York City, where little food is grown or produced, an army of people collectively work 24 hours a day to get the approximately 24 million meals (3 meals a day for 8 million people) to the table. Most people are dependent upon what happens in the middle of the night at among: the Hunts Point Food Distribution Center and the New Fulton Fish Market where decisions about produce, seafood and other perishable food items are made for the upcoming day; Amy's Breads where 500 kilograms of dough are prepared into several kinds of bread products; and Financier Patisserie...
26 Mar. 2009
Food of the Future
Today's trends may be predictors of what will be the foods of the future. One scientific trend is molecular gastronomy, which at its core is the transformation of food via science, quite often for entertainment value. Foods are also being transformed in the farmer's field, where new varietals of fruits and vegetables such as the pluot (a cross between a plum and an apricot) are being grown. When certain foods that once were abundant but are now becoming less so (such as many fish species), other foods need to take their place. Such is recent vogue in jellyfish as food...


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