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To Chinatown, with Love

Season 5 Episode 502 | 26m 46s

We meet leaders of the grassroots food community advocating for change while preserving the soul of Chinatown. Writer Grace Young takes us on a tour of the oldest restaurants in Manhattan’s changing Chinatown, where Mei Lum (Wing on Wo) evolves her family’s heritage business, and chefs Helen Nguyen (Saigon Social) and Winston Chiu (Feed Forward) are feeding local residents in need.

Aired: 10/31/22 | Expires: 10/31/26
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.
All around the island, cooks find ways to reinvent and keep alive traditional Taiwanese dishes.
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.