The best place to begin any study of Japanese gastronomy is to visit one of Japan's many food markets. This video will take you on a walking tour of the Nishiki Market in Kyoto and the Tsukiji Market in Tokyo.
Our tour of Brazil begins at the Ceasa Market in Salvador’s Rio Vermelho district where Veve Braganca provides a crash course in the Nordeste pantry -- from manteiga de garrafa, a type of clarified butter used to season manioc purees, to specialty manioc flours called farinhas and the toasted manioc flour known as farofas. The market also has ingredients for hard to find dishes like manicoba made from boiled manioc leaves that have released their toxins, cooked with calabresa sausage, charque, cured salpresa pork, bacon and smoked chorizo.
Jia Choi shows us Seoul's Gwangjang market, which is one of the oldest markets in the city. Here shoppers buy groceries and enjoy street foods from the more than 5,000 stalls. Steven Hyung of O'Ongo Food Tours shows Steve Jilleba the best dumpling stall, where they sample kimchi mandu from Mrs. Cho.
Along with its full schedule of presentations, demonstrations, and networking activities centered around the concept of deliciousness -- past, present and future -- The Culinary Institute of America's 21st Worlds of Flavor International Conference and Festival will offer a sensory immersion into global food, wine and culture with its famed World Marketplace. Attendees will be treated to guest chefs, colorful market stalls, music and dance performances, comparative tastings, book signings and more. Taste the world -- join us Nov. 6-8, 2019 at the CIA at Copia in downtown Napa, Calif. Register today to secure early bird pricing.
