Despite the onslaught of globalization, there are still groups around the world that cling to the food traditions of their ancestors. Andrew visits those pockets of authenticity to sample classics of every continent. In Asia, he prowls the street markets of Beijing, China to taste crispy grilled cicadas and raw sea urchins. Andrew meets Chef Luu Meng in Phnom Penh for a typical Cambodian meal made with their traditional fermented fish paste.
Aired: 22 Jun 2015