Canada Food Trends (01:17)
Learn how nutritional guidelines and popular tastes have changed with travel and immigration.
Sushi Revolution (02:46)
Learn how Japanese immigrants in California started a North American trend; even Canadians have embraced raw fish.
Global Food Experimentation (01:31)
Montreal sushi chef Antonio Park was born in Argentina and trained in Japan. He compares culinary trends to fashion.
Michelin Star Competition (04:05)
Jean-Luc Naret launches the Hong Kong guide. Inspectors secretly visit restaurants striving for culinary perfection such as Lee Garden.
Salad in a Bag (02:07)
Learn how Earthbound Farm's invention has revolutionized health food. 15 million salads are shipped weekly.
Food TV Celebrities (03:19)
Learn how Canadian personality Ricardo Larrivée joined the ranks of food "gurus" shaping how we eat.
Aspiring Chefs (05:01)
Enrollment has doubled at a Toronto cooking school. Students test their skills under time pressure in a restaurant kitchen.
Food Photography (04:49)
Learn how presentation has increased cookbook and magazine sales. Witness food stylists work on a baking shoot.
Starting a Food Trend (05:29)
Modena, Italy is home to Balsamic vinegar. Learn how production and sales skyrocketed after Dean & Deluca popularized it in North America.
Exotic Fruits (mature content) (03:39)
A Montreal grocer discusses foreign produce trends. Food author Adam Gollner shows us the erotic Coco de Mer seed.
High Food Standards (03:01)
Culinary students test their skills in an open concept restaurant kitchen; customers are satisfied.
Hong Kong Food Success (01:22)
Lee Garden chef Tony Wong is awarded a Michelin star.
Food Revolution (01:59)
Culinary apprentice Victoria manages a restaurant kitchen for a day. Learn why North American eating habits have changed over the last 50 years.
Credits: Great Food Revolution: Part 1–Great Food Revolution (01:13)
Credits: Great Food Revolution: Part 1–Great Food Revolution
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