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Why We Eat / web
5:03

Why We Eat: Kimchi

Ji Hye Kim, chef and owner of Miss Kim in Ann Arbor, MI, is talking all about kimchi, perhaps the most important dish in Korean cuisine.
Why We Eat / web
9:49

Why We Eat: Chow Mein

Lucas Sin, chef of Nice Day Chinese and Junzi Kitchen, breaks down the history and evolution of a classic Chinese-American dish: Chow Mein.
Why We Eat / web
10:43

Why We Eat Congee, The Humble Rice Porridge

Lucas Sin demonstrates how to make and unpacks the history behind congee, a Chinese rice porridge that has been eaten for centuries.
Why We Eat / web
8:01

Why We Eat: Mole

Chef Claudette Zepeda explains molé, the much adored Mexican sauce with a palette of ingredients.
Why We Eat / web
5:51

Why We Eat: Chongos

Claudette Zepeda, chef and amateur Mexican food anthropologist, unpacks chongos zamoranos, a unique-looking Mexican dessert made from milk curds, cinnamon, and sugar that dates back to the 16th century and the Spanish colonization of Michoacán.
Why We Eat / web
9:24

Why We Eat: Pozole

Claudette Zepeda, chef and amateur Mexican food anthropologist, breaks down pozole, an ancient Mexican soup that dates back to before the colonization of the Aztecs.
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