Confucius Was a Foodie

PëRMBLEDHJE

Is Chinese cuisine, with its Confucian structure, really the origin of the world’s great cuisines?
Christine challenges top chefs in France, England, Italy, Greece, the US and Canada. Working
with academics, chefs, food historians, and experts, Chef Cushing really sticks her neck out as
she ventures into high profile kitchens, searching for connections and roots that might trace back
to Confucius. Christine’s journey takes her to some of the most important culinary schools in the
world like Le Cordon Bleu in Paris, and Alma Culinary Center in Parma, Italy. Significant and
thought-provoking, this journey leads us to a deeper appreciation of our global connection to our
stories, our cultures and our traditions, and how they are connected through food. We look at our
world, it's ethnicities and its races through a foodie filter.