2.Thailand’s Floating Markets Serve Up a Feast on the Water
3.The Fine Art of Rock Balancing | That’s Amazing
4.Lo Mein and Plantains: The Proud History of Cuban-Chinese Food
5.A Homemade Meal ... From a Vending Machine
6.Thailand’s Purple Noodles Offer a Tasty Tradition
7.The Truffle Kingpin of New York City
8.How One Woman Broke Japan’s Sake Ceiling to Become a Brewmaster
9.Dare to Eat the Philippines’ Delectable Woodworms
10.Tasting Taiwan’s Delectable Stinky Tofu
11.These Bento Boxes Are Too Cute to Eat (Almost)
12.He Dives Into Ovens to Bake Bread
13.Here's the Unexpected History of Brunch
14.Top Secret Tarts: Guarding Portugal's Culinary National Treasure
15.A Spirited Journey to Kyoto’s Most Isolated Restaurant
16.A Hot Dog Is Not a Sandwich. A Burrito Is.
17.New Orleans’ Queen of Creole Cooking
18.What’s Baseball Without a Side of Grasshoppers?
19.The California Roll Was Invented in Canada
20.Sowing Seeds of Sustainability With Kid Chefs
21.Pick a Piece of Pickle Pie
22.The World’s Most Expensive Cheese Is Made from ... Donkey Milk?
23.This Work of Art Changes With Temperature
24.A Taste So Sweet, a Smell So Rotten: The Pungent Joys of Durian
25.How to Eat Like a Hindu God
For University of Colorado classics professor Travis Rupp, the best way to bring ancient civilizations back to life is in a pint glass. Rupp works on a special projects team at Avery Brewing Company to brew beers the way that ancient Egyptians, Peruvians and Vikings did. While these beers are certainly different from their modern-day descendants, at the end of the day, a cold one the ancestral way is always a good thing. Cheers.
201 videos | 647 min
10 videos | 25 min
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2 videos | 2 min