Devi aver effettuato l'accesso per segnare gli episodi come guardati. Accedi oppure registrati.
Stagione 17
Data di messa in onda
Gen 01, 2000
This episode has no summary.
This episode has no summary.
Data di messa in onda
Gen 01, 2000
This episode has no summary.
This episode has no summary.
Data di messa in onda
Gen 01, 2000
This episode has no summary.
This episode has no summary.
Data di messa in onda
Gen 01, 2000
This episode has no summary.
This episode has no summary.
Data di messa in onda
Gen 01, 2000
This episode has no summary.
This episode has no summary.
Data di messa in onda
Gen 01, 2000
This episode has no summary.
This episode has no summary.
Data di messa in onda
Gen 31, 2017
Andrew follows in the footsteps of Lewis and Clark while experiencing the bountiful cuisine of the Pacific Northwest. He samples Pacific lampreys, forages for edible barnacles and harvests for sea salt on this culinary adventure.
Andrew follows in the footsteps of Lewis and Clark while experiencing the bountiful cuisine of the Pacific Northwest. He samples Pacific lampreys, forages for edible barnacles and harvests for sea salt on this culinary adventure.
Data di messa in onda
Feb 07, 2017
Andrew eats his way through the Southern BBQ Trail. He eats dry-aged brisket in Atlanta, liver nip dumplings in Leesville, South Carolina, raccoon hash in Hull, Georgia, and makes some new friends along the way.
Andrew eats his way through the Southern BBQ Trail. He eats dry-aged brisket in Atlanta, liver nip dumplings in Leesville, South Carolina, raccoon hash in Hull, Georgia, and makes some new friends along the way.
Data di messa in onda
Feb 14, 2017
Andrew sinks his teeth into the foods that have sustained soldiers and civilians since the lean times of the Civil War and shaped a region's cuisine, from barbecued raccoon and squirrel stew to tooth-cracking hard tack.
Andrew sinks his teeth into the foods that have sustained soldiers and civilians since the lean times of the Civil War and shaped a region's cuisine, from barbecued raccoon and squirrel stew to tooth-cracking hard tack.
Data di messa in onda
Feb 21, 2017
Andrew sets off on historic Route 66 to explore the iconic eats along the world-famous highway. On his journey, he eats paddlefish roe, tries ranch dressing soda and even judges a calf fry cook-off.
Andrew sets off on historic Route 66 to explore the iconic eats along the world-famous highway. On his journey, he eats paddlefish roe, tries ranch dressing soda and even judges a calf fry cook-off.
Data di messa in onda
Feb 28, 2017
From pork shoulder cooked underground to hearty pasties and whitefish plucked from the tumultuous Lake Superior, Andrew explores the cuisine of the individualistic Upper Peninsula in Michigan.
From pork shoulder cooked underground to hearty pasties and whitefish plucked from the tumultuous Lake Superior, Andrew explores the cuisine of the individualistic Upper Peninsula in Michigan.
Data di messa in onda
Mar 14, 2017
Andrew circles the globe to discover food making processes old and new. He helps make and eat traditional longevity noodles in Taipei, olive oil on a Morocco mountainside, and coconut-chocolaty butter krak in Philadelphia.
Andrew circles the globe to discover food making processes old and new. He helps make and eat traditional longevity noodles in Taipei, olive oil on a Morocco mountainside, and coconut-chocolaty butter krak in Philadelphia.
Data di messa in onda
Mar 21, 2017
Andrew travels the world on a hunt for the planet's most delicious game. He hunts and eats stingrays in the Florida panhandle, black bear skin cracklings in Arkansas and deep fried marsh hen in Louisiana.
Andrew travels the world on a hunt for the planet's most delicious game. He hunts and eats stingrays in the Florida panhandle, black bear skin cracklings in Arkansas and deep fried marsh hen in Louisiana.
Data di messa in onda
Mar 28, 2017
What many fishermen throw back, Andrew cooks and devours- including fried dogfish in Boston, North Carolina pufferfish, and Houston's scorpion fish. He travels to Rome's Tiber River to eat fresh eel and to Namibia for the oysters.
What many fishermen throw back, Andrew cooks and devours- including fried dogfish in Boston, North Carolina pufferfish, and Houston's scorpion fish. He travels to Rome's Tiber River to eat fresh eel and to Namibia for the oysters.
Data di messa in onda
Apr 04, 2017
From steam-cooked cod to sun-dried shark, superheated stone soup to roasted, buttery corn on the cob, Andrew explores the innovative ways people around the world harness the power of fire for culinary masterpieces.
From steam-cooked cod to sun-dried shark, superheated stone soup to roasted, buttery corn on the cob, Andrew explores the innovative ways people around the world harness the power of fire for culinary masterpieces.
Data di messa in onda
Apr 11, 2017
Andrew Zimmern ventures into the world of eating insects as a source of protein. From coconut grubs in the Amazon to dung beetles in Thailand, Andrew finds that bugs are a great food source in many places around the world.
Andrew Zimmern ventures into the world of eating insects as a source of protein. From coconut grubs in the Amazon to dung beetles in Thailand, Andrew finds that bugs are a great food source in many places around the world.
Se ci sono degli episodi e dei banner mancanti (e esistono su TheTVDB) puoi richiedere un aggiornamento automatico dell'intera serie:
Richiedi aggiornamento della serie
Aggiornamento richiesto
