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Sezon 6
Yayınlanma tarihi
Oca 18, 2011
Andrew retraces some of the old routes between Asia and Europe, searching for food and experiences echoing back to biblical times.
Andrew retraces some of the old routes between Asia and Europe, searching for food and experiences echoing back to biblical times.
Yayınlanma tarihi
Oca 25, 2011
Andrew samples Pennsylvania's staple foods that most people never hear about. Andrew meet interesting people, including a Japanese superstar chef who cooks poisonous sex organs and a family that boils up every part of the pig,
Andrew samples Pennsylvania's staple foods that most people never hear about. Andrew meet interesting people, including a Japanese superstar chef who cooks poisonous sex organs and a family that boils up every part of the pig,
Yayınlanma tarihi
Şub 01, 2011
Andrew visits the mystical city of Venice. He enjoys the food in the historic city while catching critters in the Lagoon, blowing Murano glass, and indulging in the best cicchetti in the world.
Andrew visits the mystical city of Venice. He enjoys the food in the historic city while catching critters in the Lagoon, blowing Murano glass, and indulging in the best cicchetti in the world.
Yayınlanma tarihi
Şub 08, 2011
Andrew gets an intimate look at the food and the people that live in Madagascar. Most people still live the way they did 100s of years ago -- hunting and gathering for food.
Andrew gets an intimate look at the food and the people that live in Madagascar. Most people still live the way they did 100s of years ago -- hunting and gathering for food.
Yayınlanma tarihi
Şub 15, 2011
Chicago is a city of both innovation and tradition. Andrew gets a taste of the Chicago's diverse food scene, including traditional cooking classics and world-renowned chefs who create new concoctions with modern technology.
Chicago is a city of both innovation and tradition. Andrew gets a taste of the Chicago's diverse food scene, including traditional cooking classics and world-renowned chefs who create new concoctions with modern technology.
Yayınlanma tarihi
Mar 01, 2011
The host checks out alternative food sources in San Francisco, from raising edible bugs to foraging in the wild.
The host checks out alternative food sources in San Francisco, from raising edible bugs to foraging in the wild.
Yayınlanma tarihi
Mar 08, 2011
Andrew meets Greeks passionate about food in Athens and on the remote island of Kalymnos. He travels the country, tasting food rich in Greek history and culture. Andrew eats at the finest eateries and samples the best home-cooked meals.
Andrew meets Greeks passionate about food in Athens and on the remote island of Kalymnos. He travels the country, tasting food rich in Greek history and culture. Andrew eats at the finest eateries and samples the best home-cooked meals.
Yayınlanma tarihi
Mar 15, 2011
Andrew samples snake bile, turtle-jelly soup and medicinal bug tea when he visits Hong Kong, the center for traditional Chinese medicine.
Andrew samples snake bile, turtle-jelly soup and medicinal bug tea when he visits Hong Kong, the center for traditional Chinese medicine.
Yayınlanma tarihi
Mar 22, 2011
Andrew explores old and new food traditions in Hungary. He attends an outdoor feast with a Romani family and meets an acclaimed chef who puts a modern twist on traditional Hungarian favorites.
Andrew explores old and new food traditions in Hungary. He attends an outdoor feast with a Romani family and meets an acclaimed chef who puts a modern twist on traditional Hungarian favorites.
Yayınlanma tarihi
Mar 29, 2011
The host tours Chengdu, capital of China's Sichuan province, known for its spicy cuisine. Featured eats include boiling chili and volcano-rabbit head.
The host tours Chengdu, capital of China's Sichuan province, known for its spicy cuisine. Featured eats include boiling chili and volcano-rabbit head.
Yayınlanma tarihi
Nis 20, 2011
Andrew visits Indonesia, a tropical paradise where modern life is still influenced by ancient rituals, and food is at the core of centuries old traditions. He explores the culture and
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Andrew visits Indonesia, a tropical paradise where modern life is still influenced by ancient rituals, and food is at the core of centuries old traditions. He explores the culture and cuisine by drinking cobra blood, feasting on water buffalo entrails and more.
Yayınlanma tarihi
Nis 27, 2011
Andrew explores tropical locations closest to home: The Caribbean and the Americas. The region is melting pot of European, West African and Amerindian cultures. The rich bend is visible in the architecture, music, and especially the food.
Andrew explores tropical locations closest to home: The Caribbean and the Americas. The region is melting pot of European, West African and Amerindian cultures. The rich bend is visible in the architecture, music, and especially the food.
Yayınlanma tarihi
May 03, 2011
In South Africa's Kalahari Desert, the host dines on giant porcupine and scavenged jewel beetles. Later, he's served zebra near Johannesburg.
In South Africa's Kalahari Desert, the host dines on giant porcupine and scavenged jewel beetles. Later, he's served zebra near Johannesburg.
Yayınlanma tarihi
May 24, 2011
The host returns to his restaurant roots in New York City, where he cooks in a Chinatown kitchen, waits tables and takes a turn as a street vendor.
The host returns to his restaurant roots in New York City, where he cooks in a Chinatown kitchen, waits tables and takes a turn as a street vendor.
Yayınlanma tarihi
May 31, 2011
The host heads to Washington, D.C., to sample international cuisines at some of the foreign embassies.
The host heads to Washington, D.C., to sample international cuisines at some of the foreign embassies.
Yayınlanma tarihi
Haz 07, 2011
Andrew visits Finland and samples both traditional Finnish cooking and modern Nordic cuisine. Featured eats include blood pudding; reindeer tartare; pan-fried brow-bear rump; and birch-tree bark.
Andrew visits Finland and samples both traditional Finnish cooking and modern Nordic cuisine. Featured eats include blood pudding; reindeer tartare; pan-fried brow-bear rump; and birch-tree bark.
Yayınlanma tarihi
Haz 14, 2011
The diverse food culture of Rio de Janeiro is explored.
The diverse food culture of Rio de Janeiro is explored.
Yayınlanma tarihi
Haz 21, 2011
The host treks into the jungle of Suriname in northern South America, sampling the local fare, including wild pig and a rodent-like rabbit called coconi.
The host treks into the jungle of Suriname in northern South America, sampling the local fare, including wild pig and a rodent-like rabbit called coconi.
Yayınlanma tarihi
Haz 28, 2011
A culinary tour of Morocco. Featured eats include lamb's head and pigeon pie.
A culinary tour of Morocco. Featured eats include lamb's head and pigeon pie.
Yayınlanma tarihi
Tem 05, 2011
Andrew visits the Mediterranean island of Sardinia to learn about what the locals like to eat, from sea urchins to casu marzu (rotten cheese).
Andrew visits the Mediterranean island of Sardinia to learn about what the locals like to eat, from sea urchins to casu marzu (rotten cheese).
Yayınlanma tarihi
Tem 12, 2011
Andrew visits the multi-cultural city of Montreal and eats duck livers and horse-heart tartar. Andrew digs into the culture and traditional dishes that represent the city’s heritage and modern chefs with food-forward ideas.
Andrew visits the multi-cultural city of Montreal and eats duck livers and horse-heart tartar. Andrew digs into the culture and traditional dishes that represent the city’s heritage and modern chefs with food-forward ideas.
Yayınlanma tarihi
Ara 30, 2013
Andrew Zimmern looks back at the foods that have most overloaded his senses.
Andrew Zimmern looks back at the foods that have most overloaded his senses.
Yayınlanma tarihi
Ağu 25, 2014
Mystery meat and fermented fish make the list as Andrew looks back on the most challenging foods he's encountered. From putrid smells to gelatinous textures, he admits to the foods that have been the hardest for him to get down.
Mystery meat and fermented fish make the list as Andrew looks back on the most challenging foods he's encountered. From putrid smells to gelatinous textures, he admits to the foods that have been the hardest for him to get down.
Yayınlanma tarihi
Kas 17, 2014
Just because food is factory-made, doesn't mean it's not created with loving care. Andrew Zimmern goes behind the curtain at factories across the globe producing artisanal and strange foods, from jelly beans to blood pudding to escargot.
Just because food is factory-made, doesn't mean it's not created with loving care. Andrew Zimmern goes behind the curtain at factories across the globe producing artisanal and strange foods, from jelly beans to blood pudding to escargot.
Yayınlanma tarihi
Kas 24, 2014
Artisanal and strange foods from jelly beans to blood pudding to escargot.
Artisanal and strange foods from jelly beans to blood pudding to escargot.
Yayınlanma tarihi
Oca 19, 2015
Hawaii's Big Island: Eyeballs and Abalone
Hawaii's Big Island: Eyeballs and Abalone
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