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Hybrids

Season 4 Episode 404 | 26m 51s

Explore the vast Asian diaspora. Cultural and culinary mashups take form in Park’s Filipino-American BBQ; J.J. Johnson’s Afro-Asian rice bowls, Llama San’s take on the unique Peruvian-Japanese flavors known as Nikkei cuisine; and James Syhabout, the two Michelin-star Lao refugee chef who keeps one foot in the past while forging new flavor frontiers.

Aired: 05/01/20 | Expires: 05/01/28
Distributed nationally by American Public Television
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In Italy, Chinese and Italian cuisines collide and reveal a shared love of food and hospitality.
In Copenhagen, Asian chefs apply New Nordic seasonality to dishes shaped by their histories.
In Paris, pho, coffee, and bánh mì reveal a Vietnamese history beneath the surface.
Berlin turns Asian food into art shaped by performance, craft, and creativity.
In London, tea, spices, and peppers tell the story of the British Empire.
Across Taiwan, artisans produce staples like soy sauce, hot sauce, tofu & rice in hand-crafted ways.
A lot of cities claim to never sleep, but Taipei makes good on that promise.
Taiwan’s earthly obsession with food has a spiritual dimension as an offering to gods and ancestors.
Taiwan is steeped in tea, as a beverage, a ritual and a way of life.
All around the island, cooks find ways to reinvent and keep alive traditional Taiwanese dishes.