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The Migrant Kitchen

What Shapes Our Expectations of Food?

We are now living in a globalized world, where a taste of cuisines from the far flung reaches of this earth can be found within a few miles of our home. Despite living in this global village, we continue to have pre-conceived notions of the cuisine we eat. What informs these expectations of food? How to they help or hinder our experience of food and the rise of promising chefs in the culinary landscape? Listen to the stories of Ray Garcia of Broken Spanish, Wes Avila of Guerilla Tacos and Carlos Salgado of Taco Maria.

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Brooklyn: Korean Food
26:47
Brooklyn chefs Jenny Kwak and Sohui Kim carry on traditions of female-driven Korean food.
Houston: African American Foodways
26:47
Chefs Chris Williams and Jonny Rhodes uplift African American foodways in Houston, Texas.
Puerto Rico: Food Sovereignty
26:47
Puerto Rican chef José Enrique creates opportunities for a more self-sufficient island.
Portland: Russian Food
26:50
Chef Bonnie Morales celebrates her Russian roots, as well as the Pacific Northwest bounty.
Los Angeles: Taiwanese Food
26:48
In San Gabriel Valley, chef Jon Yao marries Taiwanese traditions with unique ingredients.
Lou Dogg's Crispy Chicken Skin from EP & LP | Antonio Diaz MKs3
26:29
Jazz Singsanong of Jitlada Thai and Louis Tikaram of E.P. & L.P. transport the palate around the world with the complex flavors of Thai cuisine.
Labneh from Dyafa | Jim Sullivan MKs3
26:40
Two extraordinary women of Palestinian descent, Reem Assil and Lamees Dahbour, use food to bring their misunderstood homeland closer to Western tolerance and acceptance.
Chef Brandon Jew | Antonio Diaz MKs3
26:40
With the rapid gentrification of the neighborhood, the face of the country’s oldest Chinatown is changing while a younger generation holds on to the traditions and flavors of the past.
Pozole broth being poured tableside at restaurant El Jardin. | Still from "The Migrant Kitchen"
26:40
Inspired by the traditions of generations of Mexican women and combining regional heirloom ingredients from across Mexico, Claudette Zepeda-Wilkins takes a huge risk to elevate the cuisine in her hometown.
Noriko Kamei | Still from "The Migrant Kitchen" Sequoia Sake MKs3
26:38
Rooted in the traditions of Japanese sake brewing, Sequoia Sake works to resurrect an heirloom rice in California and pioneer the young but growing craft sake movement in the U.S.
Pastrami sandwich at Wexler's | Courtesy of Antonio Diaz MKs3
26:40
The Jewish Delis of Los Angeles serve an important role for connecting heritage to food. Discover the delis that make up the fabric of Los Angeles life.
Cassia's pot au feu | Courtesy of Life & Thyme
26:40
Cassia in Santa Monica, Good Girl Dinette in Highland Park, Red Boat Fish Sauce, and Minh Phan of Porridge & Puffs are hoping to demonstrate that there’s so much more to Vietnamese culture than banh mi, spring rolls and pho.
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