The World Culinary Arts Project: Savoring the Best of World Flavors is a
groundbreaking initiative that brings leading-edge, Internet-based program
delivery and interactive DVD technology to the challenge of documenting
the best in food and cooking around the world.
From the vivid street markets of Vietnam, perfumed with tropical fruits
-- to sun-warmed Sicily and the coastal town of Trapani, where seafood
couscous is the signature dish -- the world of food takes us places beyond
For a chef, every journey brings new tastes, new ingredients, new skills and inspiration. The more we see, the more we grow.
Travel with Mai Pham, a chef, cookbook author and Vietnamese food authority, through the street-food stalls of Hanoi and the floating markets of the Mekong. Meet Ciccio Sultano, Sicily's acclaim Michelin-starred chef and your guide to the finest Sicilian ingredients. Witness the preparation of an elaborate caponata, the Sicilian eggplant dish, at the hands of chef Carmelo Chiaramonte. Then see another expert's approach at a farmhouse inn near Siracusa as one of the island's best home cooks makes the dish her own way. Fasten your seat belt for a whirlwind tour of the world's best tables.
"Savoring the Best of World Flavors: Sicily and Vietnam" is the third
edition of The Culinary Institute of America's World Culinary Arts Series:
a first-of-its-kind reference library documenting the "gold standards" of
world cuisine. In this edition, we'll explore the markets and hidden kitchens
of Vietnam and Sicily, with local food authorities providing background
and history, while leading chefs demonstrate key techniques in step-by-step
Every country has a few iconic dishes that illuminate its culture. We'll be focusing on these foundation dishes, watching the masters make such classics as Sicilian polpicinni, or baby octopus in tomato sauce, and Vietnamese pho bo, the nation's beloved beef noodle soup. In Vietnam, we'll also visit a rice-paper factory and see tofu made the old-fashioned way, while in Sicily we'll visit a leading cheese shop and chat with food historian Mary Taylor Simeti to gather insights for American chefs.
In recent years, the American food scene has changed faster than anyone
would have thought possible. Diners are fascinated with ethnic flavors
and eager for a challenge. Through this revolutionary Webcast and companion
DVD, we document authentic foodways, preserving them for future generations
and arming you with new ideas to dazzle your guests in the years ahead.