Оригінальна назва
Bizarre Foods with Andrew Zimmern
Випущено
27.02.2007
Країна
US
Жанр
Документальний, Реаліті-шоу
Статус
Завершено
Кількість сезонів
15
Кількість епізодів
192
Bizarre Foods with Andrew Zimmern is a travel and cuisine television show hosted by Andrew Zimmern on the Travel Channel. The first season debuted on Monday, February 26, 2007 at 9pm ET/PT. Bizarre Foods focuses on regional cuisine from around the world which is typically perceived by Americans as being disgusting, exotic, or bizarre. In each episode, Zimmern focuses on the cuisine of a particular country or region. He typically shows how the food is procured, where it is served, and, usually without hesitation, eats it. Originally a one-hour documentary titled Bizarre Foods of Asia, repeated showings on the Travel Channel drew consistent, considerable audiences. In late 2006, it was decided to turn the documentary into a weekly, one-hour show with the same premise and with Andrew Zimmern as the host. In 2009, Zimmern took a break from Bizarre Foods to work on one season of the spin-off Bizarre World.
From Buffalo brain stew in Delhi to water snake in Cambodia, Andrew Zimmern explores Asia's best street foods.
Andrew Zimmern is off to the island nation of The Philippines.
Join Andrew Zimmern as he takes a culinary tour through Morocco.
Join Andrew, as he takes a bite out of Ecuador.
Andrew's gastronomic tour of the world continues with a trip through Spain.
Andrew puts the top down as he cruises across America's Gulf Coast.
Andrew experiences some unique food on his journey through the UK!
Come join Andrew down in the islands, mon.
Think Mexico is nothing more than tequila shots and wild spring breaks?
As part of the Alaskan culture, Andrew Zimmerman bites into everything.
Andrew Zimmern's off to Taiwan--a culture of flavorful food that stinks!
Andrew decides to head to his hometown for a week to recharge his battery.
Andrew Zimmern tries snake, pig ears, silk worms & cat coffee in Vietnam.
Season 1 recap with some of its highlights, including lamb's head, guinea pig, roast pigeon, worms, grubs, armadillo, and stinky tofu. Also included were outtakes and unaired scenes.
Andrew relives some of the best bites from the first season.
Andrew's in Beijing, home to one of the world's most vibrant food scenes.
Join Andrew in Iceland as he samples such delicacies as rotted shark.
Andrew tours St. Petersburg, the cultural capital of Russia.
Join Andrew on a culinary tour through the place he calls home: Minnesota.
Andrew reveals Bolivia's culinary secrets on a trip of amazing discoveries.
Andrew's touring the world's longest, thinnest country, Chile.
Join Andrew in Guangzhou, the bizarre-food capital of China.
Andrew's in Delhi, one of the world's oldest continually inhabited cities.
Andrew enjoys the tropical paradise and people of Phuket, Thailand.
Andrew samples sardine meatballs and cow spleen in Sicily.
Andrew's in Goa, India's smallest state, known for its tropical attitude.
Andrew explores the food and culture of the Samoan Islands.
Andrew finds out why Paris is known as the food capital of the world.
Andrew arrives in L.A., where the food varies as much as the people.
Adventurous eater Andrew Zimmern throws a Halloween party for show fans.
Andrew samples authentic Hawaiian cuisine, including Spam.
Andrew explores Ethiopia, an African country famous for its cuisine.
Maine residents find most of the food they eat in their own backyards.
Andrew invites a group of friends to celebrate their respective holidays.
Andrew travels to the "Pearl of Africa," where the food is simple.
Andrew heads to Japan, where the people have a passion for food.
Andrew investigates the connection between food and sex.
Andrew has tasted some of the strangest creatures to come out of the ocean.
Andrew samples the traditional Tanzanian breakfast, supu.
Andrew feasts on Seoul's authentic soups, barbecues and fermented foods.
Andrew eats wallaby and crocodile in the Australian Outback.
Andrew gets a taste of the Appalachian Mountains' culture and food.
Andrew has the opportunity to try some of most exotic species in Australia.
Andrew experiences the diversity of food and culture in Singapore.
Andrew takes a Wild West tour of the Lone Star State of Texas.
Andrew visits Nicaragua to get a taste of some of its unusual local fare.
Join Andrew in Puerto Rico as he visits the Pork Highway.
Andrew takes to the Mexican jungles, where he learns to live off the land.
Andrew travels to rural a region in northeastern Thailand known as Isan.
Cambodians eat some of the most unusual foods on the planet.
Mongols live off their harsh land in much the same way their ancestors did.
Andrew uncovers unique food traditions in the great state of Arizona.
Average American kids sit down with Andrew for a "bizarre" school lunch.
Andrew returns to the vibrant and trendsetting city of Tokyo.
Andrew samples Thai cuisine, including some he's never seen before.
Andrew's in Baja Mexico, where the people and food are out of this world.
Andrew explores the meat culture of Buenos Aires.
Andrew is in search of foods like sausage made of camel hump.
Andrew samples the Pennsylvania staples most people never hear about.
Andrew eats his way through the historic city of Venice.
Andrew gets an intimate look at the food and the people of Madagascar.
Andrew gets a taste of Chicago's diverse food scene.
Andrew travels to Namibia, a land of true beauty and truly bizarre foods.
Andrew delves into the cutting edge food scene in the San Francisco Bay Area!
Andrew meets some Greeks who are passionate about their food.
Andrew gets a dose of turtle jelly soup, snake bile and medicinal bug tea.
In Hungary, it's not just goulash for Andrew: it's also blood cake.
From the blistering "Hot Pot" and fiery Mapo Tofu to spicy Kung Pao Chicken, Andrew Zimmern explores the famous scorching dishes that make Chengdu, China, a delicious destination.
Andrew fuels up on cobra blood for an extra kick of energy.
Andrew visits the tropical locations of the Caribbean and the Americas.
Outside Johannesburg, Andrew sinks his teeth into zebra.
Andrew comes back to the Big Apple, the place where he got his start in the restaurant business. Does he have the chops to keep up with busy workers churning out food in the city that never sleeps?
Take a food tour around the world without leaving our nation's capitol.
Andrew ventures to Finland, where he dines on delectable delights.
The attraction for Andrew in Rio de Janeiro is the diverse food culture.
Andrew delves deep into the rainforest of the country of Suriname.
Andrew eats a plate of fermented meats in Morocco
Andrew is back for another exotic food adventure, this time in Sardinia.
Andrew heads up north for a taste of the joie de vivre in Montreal.
Andrew experiences the true flavor of Jamaica.
Andrew Zimmern looks back at the foods that have most overloaded his senses
Andrew Zimmern recounts times his life was at risk in his new food quest.
Andrew looks back at foods he's eaten that are creepy, crawly and slithery.
Andrew recalls memorable experiences shared with tribes around the world!
Andrew recalls his most memorable hunting experiences.
Andrew gives us a taste of his global grocery experiences.
Andrew recalls catching, skinning and eating critters around the world.
From the tip to the tail and all in between, Andrew recalls his pig finds.
Andrew looks back at the times he had to earn his food: by working for it!
Andrew reveals some never before seen footage from his travels.
In Volume 2, Andrew shares more never-before-told stories from the archives.
Andrew looks back at the foods that he's struggled to swallow!
Andrew explores the secrets of how different cultures still cook over flames.
Andrew eats raw meats, organs, sea creatures and strange veggies.
Andrew eats stewed pig knuckles, ant eggs, and corn smut in Mexico City.
In Lisbon, Portugal Andrew harvests barnacles, feasts on snails, and more.
In Ireland Andrew eats 3 thousand-year-old butter that was buried in a bog.
Andrew finds delicious fun at factories big and small, creating artisanal foods
Andrew feasts on sea robins, bacteria candy, and spleen sandwiches in Brooklyn.
Andrew eats cod tongue, moose pie and chicken fried seal flipper.
Andrew explores ethnic food of immigrant communities.
Andrew goes to the Faroe Islands for fermented sheep's head and boiled seagulls
Andrew looks at how chefs are using science to take cooking to new heights.
People are passionate about barbeque and Andrew tries all different styles.
Andrew finds comfort foods in one culture are considered odd in another.
Andrew eats fried fish fins, and rescues an Africanized beehive and its honey.
On the Big Island Andrew eats tuna eyeballs, pig's blood, and bull's testicles.
Andrew hunts with golden eagles and milks a horse in Kazakhstan.
In Taipei, Taiwan, Andrew feasts on stinky tofu, iron eggs and bullfrogs.
In Rome Andrew feasts on lamb brains, river eels and the perfect stuffed pig.
Andrew heads to Dubai for camels milk, fermented fish and manna from heaven.
Andrew devours cold blooded creatures like snakes, lizards and poisonous toads.
Andrew goes to Panama City, Panama for iguana eggs, beef lung, and chicken feet.
Andrew eats porcupine, giant rats and bird nests in Ho Chi Minh City.
Andrew treks to Iquitos, Peru for Amazonian edibles like wasps and bull frogs.
Andrew heads to San Antonio, Texas for cow heads, calf balls, and raw quail egg
Fresh bull testicle ceviche and possum Sunday dinner in Guatemala where ancient flavors are still alive.
Ancient tastes in Croatia like roasted dormice and giant offal kebabs to baked rooster and grilled frog.
Mushrooms delivered to the presidential palace; brined ham delivered to the presidential palace; aging artisanal French cheese.
Cheese-steak and shad cake to turkey neck and pig liver in Philadelphia where pride brings good food.
Winged ants, grilled intestines, grasshoppers and dried beef hearts enjoyed in Mexico's culinary capital.
Unique re-inventions of traditional Dutch recipes in Amsterdam from goose krokets to insect-filled nuggets to smoked local eel and hollow pig head.
Jiggly pig snoots, spliced spleen, backyard-trapped woodchuck and world-class BBQ in Kansas City.
Cow udder and veal brain to turkey balls and mullet roe.
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