Lucky Chow Season 3 hosted by Danielle Chang launches during the Lunar New Year (Feb 2019) nationally on PBS
If we are what we eat, then we’re all part-Asian. Season 3 explores our hunger for Asian food, and travels for the first time outside of the US – to China and Korea – to discover how our global appetite for the foods of Asia also leads to a greater understanding of its cultures.
From sumo wrestlers to Buddhist monks, K-beauty obsessives to the revival of TCM, culinary nomad Danielle Chang gives us an unprecedented look at how Asian cuisines feed not just our bellies, but also our minds and spirit.
Episode 1: “Food as Art”
Today, what we watch can be just as appetizing as what we eat. From the Korean art of mukbang to viral sensations, artists both amateur and professional are using food as their medium of choice. Being a foodie today is so much more than discovering the hottest new restaurant.
Episode 2: “K Beauty”
Asian beauty secrets have long held fascination with Western audiences. Today, the K Beauty boom is all over mainstream America. We talk to the (mostly) women leading the charge in the cosmetics and skincare scene and disrupting the American beauty industry.
Episode 3: “Global Locavore”
It isn’t just recipes that get imported and exported between the East and West, but food practices. The farm to table movement is not at all uniquely American. We travel around China and the U.S. to see how widespread this movement to keep things local really is.
Episode 4: “Wellness”
As bone broth and kombucha line the shelves of your local grocery store, we take a closer look at “food as medicine”. From Traditional Chinese Medicine to fermented vegetables, food is so much more than just sustenance.
Episode 5: “it’s a small world after all”
This episode explores how trends are born out of traditions. Mister Softee taken over by the Chinese government; Brooklyn Brewery is using Japanese hops; a New Yorker is reinventing the Shanghainese soup dumpling.
Episode 6: “AZN”
The next generation of Asian Americans are redefining what it means to be Asian in the U.S. by keeping one foot in the past, and the other in the future. We talk to renegade chefs and entrepreneurs to see what’s in store for the future of Asians in the mainstream.