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Stagione 3
Data di messa in onda
Feb 03, 2018
The challenges of harvesting sea salt in Thailand's salt fields; visiting Thailand's most unusual market; cooking traditional Chinese cuisine in Bangkok.
The challenges of harvesting sea salt in Thailand's salt fields; visiting Thailand's most unusual market; cooking traditional Chinese cuisine in Bangkok.
Data di messa in onda
Feb 10, 2018
Christine explores the flavor of sweet in Chinese immigrant communities across Thailand, Singapore, and Malaysia.
Christine explores the flavor of sweet in Chinese immigrant communities across Thailand, Singapore, and Malaysia.
Data di messa in onda
Feb 17, 2018
According to science, humans are the only mammals attracted to sour flavours. Some believe that sour flavours can help digestion and whet the appetite.
According to science, humans are the only mammals attracted to sour flavours. Some believe that sour flavours can help digestion and whet the appetite.
Data di messa in onda
Feb 24, 2018
The bitterness of Chinese medicinal herbs is said to clear heat, strengthen the stomach and promote salivation; the bitter fruit durian in Malaysia; a visit with hotelier Christopher Ong on Penang island.
The bitterness of Chinese medicinal herbs is said to clear heat, strengthen the stomach and promote salivation; the bitter fruit durian in Malaysia; a visit with hotelier Christopher Ong on Penang island.
Data di messa in onda
Mar 01, 2018
Chef Christine visits the Malaysian island of Penang, a location historically important to the story of spice trade with TV celebrity Chef Wan for a fun and fact-filled visit to the Tropical Spice Garden.
Chef Christine visits the Malaysian island of Penang, a location historically important to the story of spice trade with TV celebrity Chef Wan for a fun and fact-filled visit to the Tropical Spice Garden.
Data di messa in onda
Mar 08, 2018
Christine explores xian, a traditional Chinese flavour that is sometimes likened to umami, and visits Taiwan, Hong Kong and Singapore, where she learns that xian has different aftertastes in each location.
Christine explores xian, a traditional Chinese flavour that is sometimes likened to umami, and visits Taiwan, Hong Kong and Singapore, where she learns that xian has different aftertastes in each location.
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