FOOD AS CULTURAL COLLISIONS (S3 E1)
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.
FOOD AS ART (S3 E2)
Today, what we watch can be just as appetizing as what we eat. From the Korean art of mukbang to viral sensations, artists both amateur and professional are using food as their medium of choice. Being a foodie today is just as likely to happen in a 24/7 Korean spa as it is in a restaurant.
FOOD AS GLOBAL LOCAVORE (S3 E3)
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.
FOOD AS WELLNESS (S3 E4)
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.
FOOD AS AZN (S3 E5)
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.
FOOD AS BEAUTY (S3 E6)
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.
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LUCKY CHOW is a 501(c)3 not-for-profit that explores the impact of Asian cuisine on a global scale through conversations with everyone from culinary misfits to masters
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