Watch Savoring Europe

Name: Savoring Europe
Genre: Documentary & Biography
Released: 2004-11-05
Cast: Tina Ellen Lee

2004
1 Season

"Saavoring Europe" is a travel show hosted by Tina Ellen Lee that explores the culinary traditions and culture in different parts of Europe. In each episode, Tina takes viewers on a journey through cities and towns, meeting locals and trying regional dishes that reflect the rich history and diversity of European cuisine.

The show starts with a brief introduction of the place that will be explored in the episode. The host gives a sneak peek into the culinary scene of the region and talks about the unique dishes and ingredients that define the local cuisine. Tina sets out on foot to explore the place, meeting locals and trying different foods as she goes along.

The show captures not just the food, but also the culture and traditions of the region. In each episode, viewers get an up-close view of the local food markets, traditional methods of cooking, and special events that celebrate local cuisine. Tina also explores the history and social significance of certain dishes, highlighting how food has evolved over time and how it continues to shape the identity of the region.

The most captivating part of the show is the interaction between the host, Tina, and the locals. She engages in conversations with chefs, farmers, and other locals who share their stories and experiences about the region's culinary traditions. Viewers get a glimpse of the lives of these people and the passion they have for the food that defines their land. As a result, the show portrays a culturally rich and diverse Europe, where food is not just sustenance, but an integral part of the community.

Tina Ellen Lee is an excellent host, and her passion for food and travel shines through in each episode. She has an eye for detail and brings a unique perspective to each dish she tries. Her enthusiasm is infectious, and viewers are sure to be drawn into her quest for the perfect bite.

The show is well-produced, with high-quality visuals that capture the beauty of the different regions explored in the episodes. The background score adds to the overall viewing experience, creating a perfect blend of visuals and sound that draw viewers in and immerse them in the world of European food and culture.

Overall, "Savoring Europe" is an exceptional travel show that is a must-watch for anyone interested in food and culture. Its unique blend of culinary exploration and cultural immersion make it a captivating viewing experience that will leave viewers inspired to explore the rich and diverse culinary traditions of Europe.

Savoring Europe is a series that ran for 1 seasons (12 episodes) between November 5, 2004 and on Journeyman Pictures

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Seasons

12. Szekely Land, Romania

November 5, 2004

The Carpathian Mountains, the wildest part of Europe. Where bears and wolves still roam, where ancient machines still plough the land and a local fruit brandy is toasted at the ritual pig killing. In a Count's kitchen woman create pastry and bread in surprising ways.

11. Hortobágy, Hungary

November 5, 2004

On the Great Hungarian Plain lies a major stretch of grassland called the Puzsta. A huge grazing land, alive with wild horses and cattle rounded up by cowboys; trout from the rivers and piles of red and orange paprika fill the kitchens of the inns and steaming goulash and thick sour cream are served in generous heaps.

10. County Mayo, Ireland

November 5, 2004

Autumn arrives on the coast of County Mayo. As the sea rises, oysters and salmon pulled fresh from Clew bay are cooked. A cool green landscape with stretches of potato farms and russet moors with their sheep herders roving the commons blend beyond the song and stout filled pubs.

9. La Rioja, Spain

November 5, 2004

It's early autumn in the folds of a river valley in northern Spain. The grape vines are harvested and celebrated with food and dance in the villages; suckling lamb is baked in a wood oven, and in the early morning, the whole town turns out to witness the bulls which are challenged by the young bravos.

8. Södermanland, Sweden

November 5, 2004

It's summer in the Södermanland region of Sweden. boar and deer are provided to be smoked and cooked as treats; lake fish and eels are provided for the new Swedish chefs to demonstrate their take on traditions; and people speak of their passing culture in the reflection of deep blue lakes.

7. Dzūkijos, Lithuania

November 5, 2004

In southern Lithuania, a dense forest produces mushroom, herb and fruit treasures; horse drawn ploughs and ancient cranking machines produce freshly milled buckwheat flour. And, just emerging from the shadow of Soviet communism, people celebrate their pagan past in a mid-summer eve filled with song and fire.

6. Flanders, Belgium

November 5, 2004

It's late spring, but the inns of Flanders still produce stews reminiscent of the delicacy of France and the richness of Germany; their famous handmade chocolates roll off a small production line filled with surprises, and stoic fishermen on horseback search the coast for grey shrimp against a backdrop of medieval cities glittering on working canals.

5. Lyon, France

November 5, 2004

In the hot June weather, starred chefs shout orders or create Zen like calm; artisan cheese makers and bakers, farmers and herdsmen supply the city from the surrounding hills. People use the vineyards and surrounding hills to celebrate weddings, and for other social gatherings.

4. Arcadia, Greece

November 5, 2004

It's May, and the early sun shines on the land. Donkeys graze beneath an ancient monastery clinging to the cliffs above. In hill towns, cooking continues much as it did in the 18th century -steaming lamb dishes informed by Ottoman and Venetian cuisines.

3. Puglia, Italy

November 5, 2004

It's spring in the Mediterranean, as herbs and early vegetables unwrap themselves. Here in Puglia live the best dried pasta makers in Italy. In the white towns and on the Gargano Peninsula, Easter is celebrated with a night illuminated by burning wooden cones.

2. Franconia, Germany

November 5, 2004

It's early Spring in the Franconia region of Bavaria. It is a place dotted with medieval villages and towns, where craftsmen and women hold onto memories of rich pork dishes, moist dark breads and smoky beer, and where an ancient miller still operates his wooden and iron machines.

1. Dorset, England

November 5, 2004

January-March: Winter is ending, the land comes alive with new season potatoes and is ploughed for early spring crops. The grassland's cycle begins; cheese and beer making and organic farming respond to the weather on the rolling hills, which descend to the Atlantic where tiny boats ply for shellfish.

Description

Where to Watch Savoring Europe

Savoring Europe is available for streaming on the Journeyman Pictures website, both individual episodes and full seasons. You can also watch Savoring Europe on demand at Amazon.