Cooking

Chinese Restaurants: India East

This episode is currently not viewable online.

Chinese Restaurants tells the story of the Chinese Diaspora through its most recognizable and enduring icon - the family-run Chinese restaurant. In this thirteen-part series, Canadian filmmaker Cheuk Kwan takes us on a tour of restaurants around the world, bringing us into the lives of extraordinary families as they share moving stories of struggle, courage, displacement and belonging, and what it means to be Chinese today.

Chinese Restaurants: Brazil North

This episode is currently not viewable online.

Chinese Restaurants tells the story of the Chinese Diaspora through its most recognizable and enduring icon - the family-run Chinese restaurant. In this thirteen-part series, Canadian filmmaker Cheuk Kwan takes us on a tour of restaurants around the world, bringing us into the lives of extraordinary families as they share moving stories of struggle, courage, displacement and belonging, and what it means to be Chinese today.

In The Studio - Vegetables: Fresh-Canned-Frozen

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Lin Weaver hosts Christine Bruhn and Diane Barrett, UC Davis professors and Cooperative Extension Specialists in the Food Science and Technology Department. 

Topics include: nutritional comparison of the value of fresh, frozen, and canned produce, and a demo of how to wash and preserve the produce. 

foodscience.ucdavis.edu