Ep 10. How Foods Spread around the World

In season 1 episode 10 of Food, Science, and the Human Body, entitled "How Foods Spread around the World," viewers are taken on a fascinating journey through the history of culinary globalization. The episode explores the ways in which foods from different corners of the world have made their way onto our plates, and how new flavors and ingredients have transformed the way we eat.

The episode begins by examining the early history of food trade. Viewers learn about the spice trade in the Middle Ages, which brought exotic flavors like cinnamon, nutmeg, and pepper from the East to Europe. The program also explores the role of the Silk Road in spreading foods like noodles and tea across Asia, and how this network of trade routes helped to create a diverse culinary landscape that persists to this day.

As the episode progresses, viewers are taken on a journey through time to explore the ways in which colonialism, migration, and cultural exchange have influenced the spread of food around the world. From the arrival of tomatoes and potatoes in Europe, to the introduction of spices like curry and cardamom in Britain and the United States, viewers see how the exchange of food is often tied to broader social and political dynamics.

Throughout the episode, viewers are treated to a range of fascinating examples of culinary cross-pollination. They learn how Chinese laborers introduced chop suey to the United States in the late 19th century, and how the dish was quickly adapted to fit American tastes. They also hear about the role of Mexican cuisine in shaping the flavors of Tex-Mex, and the fascinating history of sushi in the United States.

As the episode draws to a close, viewers are left with a deep appreciation of the ways in which food can bring people and cultures together. They see how the spread of new flavors and ingredients has helped to create a global culinary landscape that is richer and more diverse than ever before. And they come away with a renewed understanding of the power of food to connect us all, regardless of where we come from.