From pho and coffee to banh mi and pastry, exploring how Vietnamese cooking took root in France through colonial history and continued resettlement, and how Vietnamese flavors reshaped Parisian taste. (30 minutes)
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Fri, 7/31 at 11:00 am on Austin PBS Create
From pho and coffee to banh mi and pastry, exploring how Vietnamese cooking took root in France through colonial history and continued resettlement, and how Vietnamese flavors reshaped Parisian taste. (30 minutes)
Fri, 7/31 at 3:00 pm on Austin PBS Create
From pho and coffee to banh mi and pastry, exploring how Vietnamese cooking took root in France through colonial history and continued resettlement, and how Vietnamese flavors reshaped Parisian taste. (30 minutes)
Sat, 8/1 at 2:00 am on Austin PBS Create
From pho and coffee to banh mi and pastry, exploring how Vietnamese cooking took root in France through colonial history and continued resettlement, and how Vietnamese flavors reshaped Parisian taste. (30 minutes)
Sun, 8/2 at 12:00 am on Austin PBS Create
From pho and coffee to banh mi and pastry, exploring how Vietnamese cooking took root in France through colonial history and continued resettlement, and how Vietnamese flavors reshaped Parisian taste. (30 minutes)
Fri, 8/7 at 11:00 am on Austin PBS Create
Chinese, Korean, Indonesian and Japanese techniques shape Nordic ingredients, regenerative farms and Baltic seafood, resulting in cooking that is contemporary yet deeply tied to place. (30 minutes)
Fri, 8/7 at 3:00 pm on Austin PBS Create
Chinese, Korean, Indonesian and Japanese techniques shape Nordic ingredients, regenerative farms and Baltic seafood, resulting in cooking that is contemporary yet deeply tied to place. (30 minutes)
Sat, 8/8 at 2:00 am on Austin PBS Create
Chinese, Korean, Indonesian and Japanese techniques shape Nordic ingredients, regenerative farms and Baltic seafood, resulting in cooking that is contemporary yet deeply tied to place. (30 minutes)
Sun, 8/9 at 12:00 am on Austin PBS Create
Chinese, Korean, Indonesian and Japanese techniques shape Nordic ingredients, regenerative farms and Baltic seafood, resulting in cooking that is contemporary yet deeply tied to place. (30 minutes)