The Great Food Revolution
once upon a time food was as predictable as fish on Friday, roast on Sunday. Bread was snow white. And fancy food meant one thing, French cuisine. But “The Great Food Revolution” has changed all of that.
Travel and immigration have introduced us to new foods and radically expanded our palates. An explosion in food TV shows, magazines and cookbooks educate and tantalize. Celebrity chefs rule the airwaves and have inspired a generation to take up cooking. And what was once rare and exotic can now be found at your local market.
Los Angeles’s Little Tokyo Eiji Morishita tells the story of sushi’s journey to your plate. His family has been in the sushi business longer than anyone else in North America. The movement of people around the world have lead Canadians to try new foods and embrace new styles of cooking.
And when a new sensation takes off—watch out ! Just ask Sabrina Federzoni, heir to the Monari Federzoni balsamic vinegar fortune in Modena, Italy. One day New Yorker Giorgio DeLuca shows up, takes the once obscure regional delicacy –and the rest is history.
In Hong Kong, watch as the Michelin Guide, the world’s foremost reviewer of restaurants goes about bestowing its illustrious honors. In “The Great Food Revolution” we’ll go behind-the-scenes as Lei Garden, one of Hong Kong’s top restaurants, vies for a coveted star.
‘Hell’s Kitchen” it’s not, But for a class of wannabe Gordon Ramseys and Nigella Lawsons in Toronto, it can still be pretty brutal. These student chefs belong to a generation who have been inspired by the Food Network to take up cooking. Was it worth it? Stay tuned.
Our choices have never been more varied. Our cooking has never been more exciting. Join us as “The Great Food Revolution” takes us on a feast of the senses.