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Saison 10
Date de diffusion
Jun 21, 2016
Andrew Zimmern travels to Madrid and ventures off the beaten path to discover some new spins on some old classics – snail soup, whole baby pig head, rabbit paella and beef fat bonbon.
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Andrew Zimmern travels to Madrid and ventures off the beaten path to discover some new spins on some old classics – snail soup, whole baby pig head, rabbit paella and beef fat bonbon. Madrid is just the first stop on Zimmern's culinary adventure that features a wide range of ethnic cuisine in locations around the world. From sheep's brain in Senegal, smoked herring sperm in Sweden to coconut stew with opossum meat in the Bronx, New York, Zimmern is always game to try what the locals eat.
Date de diffusion
Jun 28, 2016
In Senegal, Andrew harvests sea salt, roasts a sheep's head, and fishes the wild waters of the West African country.
In Senegal, Andrew harvests sea salt, roasts a sheep's head, and fishes the wild waters of the West African country.
Date de diffusion
Juil 12, 2016
In the Bronx, Andrew tries coyote, raccoon tail and clams and mussels from Long Island Sound.
In the Bronx, Andrew tries coyote, raccoon tail and clams and mussels from Long Island Sound.
Date de diffusion
Juil 19, 2016
Andrew Zimmern visits Okinawa, Japan, to taste poisonous pufferfish, sea snake eggs and raw goat.
Andrew Zimmern visits Okinawa, Japan, to taste poisonous pufferfish, sea snake eggs and raw goat.
Date de diffusion
Juil 26, 2016
Andrew goes to Shanghai for softshell turtle, snail shells, chicken hearts and live snake.
Andrew goes to Shanghai for softshell turtle, snail shells, chicken hearts and live snake.
Date de diffusion
Août 02, 2016
Andrew Zimmern travels to Stockholm, Sweden, where the New Nordic movement celebrates putrefied herring and smoked sperm. Whether he's eating grated reindeer testicle or aged horse meat,
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Andrew Zimmern travels to Stockholm, Sweden, where the New Nordic movement celebrates putrefied herring and smoked sperm. Whether he's eating grated reindeer testicle or aged horse meat, trying super-Swedish spins on Vietnamese bahn mi and high-end hot dogs, fishing for oily Baltic herring or whisking goose blood soup, Andrew is schooled on the simplicity of Scandinavian culture.
Date de diffusion
Août 09, 2016
Andrew Zimmern goes to Cyprus to fill up on stuffed grape leaves and pork belly. From curdling goat milk to sampling sun-dried goat and the world's oldest cookie, Andrew savors the island's ancient edible legacy.
Andrew Zimmern goes to Cyprus to fill up on stuffed grape leaves and pork belly. From curdling goat milk to sampling sun-dried goat and the world's oldest cookie, Andrew savors the island's ancient edible legacy.
Date de diffusion
Déc 27, 2016
Sorry, no summary available for this episode!
Sorry, no summary available for this episode!
Date de diffusion
Déc 01, 2018
Andrew Zimmern explores the influence of Chinese cooking on world cuisine. He travels the globe as he eats culinary gifts such as pork rinds, chow mein, stinky tofu, Agu pork and dim sum.
Andrew Zimmern explores the influence of Chinese cooking on world cuisine. He travels the globe as he eats culinary gifts such as pork rinds, chow mein, stinky tofu, Agu pork and dim sum.
Date de diffusion
Déc 15, 2018
Andrew Zimmern explores the diverse culinary traditions of the southeastern US, from age-old Cherokee recipes to foods brought over by the European settlers and Antebellum dishes created by enslaved African Americans.
Andrew Zimmern explores the diverse culinary traditions of the southeastern US, from age-old Cherokee recipes to foods brought over by the European settlers and Antebellum dishes created by enslaved African Americans.
Date de diffusion
Déc 29, 2018
Andrew Zimmern heads out in search of three centuries of culinary history in the foods of the Americas. From Florida to Central America to South America, he finds out what dishes
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Andrew Zimmern heads out in search of three centuries of culinary history in the foods of the Americas. From Florida to Central America to South America, he finds out what dishes survived Spanish colonization and what was forever changed. From ancient ritual meals such as pachamanca to pork favorites like chicharrones, tamales made from the fish caught in the canals of Mexico City to sweets with heavy African influence from the slave trade, Andrew explores it all.
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