A Master Chef’s Take on Food, Culture and Community | Marcus Samuelsson

A Master Chef’s Take on Food, Culture and Community | Marcus Samuelsson | TED

Рет қаралды 18,733

21 күн бұрын

The secret magic of good food is that it brings people and cultures closer together. Chef Marcus Samuelsson taps into that magic at his acclaimed restaurants and through his cross-cultural approach to cooking. In conversation with art curator Thelma Golden, he expands on the rich fusion of modern Black cuisine and how each bite is a celebration of the diverse, creative and joyful power of food. (Visit ted.com/membership to support TED today and join more exclusive events like this one.)
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Пікірлер: 15

@apanteli 20 күн бұрын

Inspiring. Thanks for sharing your story Marcus and insights. Thelma for organizing

@kaliha55 20 күн бұрын

Great insight Samuel! Thank you for sharing.👍🏽💕

@TVERSENEWS-pm7zb 20 күн бұрын

That's some great insights on culture.

@yaredasrat488 18 күн бұрын

It is very nice always listening to you talking, Kassahun Tsegaye. You are truly an ambassador of Ethiopian culture and food.

@junesbaymac3878 18 күн бұрын

One of my favorite chefs! I really enjoyed this discussion.

@debralynnpaxton5238 19 күн бұрын

Love Chef Marcus Samuelsson !❤❤❤❤❤❤

@celestialcircledance 15 күн бұрын

No danger of me not staying hungry lol . I eat therefore I am !

@Skipping2HellPHX 19 күн бұрын

8:40 the cocoa bean is from the Americas. Although I have had some excellent chocolate from Cocoa beans grown in Ghana

@ucan1 20 күн бұрын

I am leaving this comment here so that after some hours, days, weeks, months or years when someone likes or comment on it, I will be reminded to watch this video again

@kmarcuscruz-kaufman6977 6 күн бұрын

Reply if u rewatched

@user-rs6si9wz7p 20 күн бұрын

Marcus,you have opened a restaurant here in addis.Invite me.

@Skipping2HellPHX 19 күн бұрын

26:15 Here we go again. Not to diminish African cultivation, but Amaranth is found all over the world and was cultivated by per-columbian societies in Mesoamerica. And species of Moringa are also native to the Indian subcontinent. The problem with attributing food to a certain geography is that we as a species have been moving and breeding plants for thousands of years to the point where origin is nigh meaningless.