Confucius Was a Foodie

SINOSSI

Chef Christine Cushing explores the ramifications of the beginning of a new worldwide wave of Chinese cuisine and the launching point for the evolution into a more global interpretation of Chinese cuisines. She begins her exploration looking at the ramifications of generations of classically trained Chinese chefs who left China in droves before, during and after the Cultural Revolution. In Taipei chef Anna Olson, have the unique honour of meeting Chef Peng Chang-Kuei. In Paris she visits a contemporary Chinese restaurant, in Taiwan she visits Madame Lee Hsiu Ying, and in Hong Kong Christine connects with chef Fuchsia Dunlop.