In this episode, Julie travels to India, where Indian food is much like India itself: a puzzle where each piece owes its identity to history, to cultural and religious influences, and to the quality of the earth and the conditions of the climate.
In this episode, Julie travels to Scotland, home of whisky and haggis, the famous stuffed sheep-belly dish. But Scotland has so much more to offer, as Julie finds out on her journey from Edinburgh to Aberdeen.
In this episode, Julie travels to Japan to learn to appreciate Japanese cuisine. But first she must get to grips with Japanese etiquette, such as: do not step on the tatami, take off your shoes, and do not stick your chopsticks into your rice bowl.
n this episode Julie visits Rome, a city that has developed its famously rich culinary culture from the simplest of ingredients: offal, olive oil, tomato and, of course, pecorino romano! Julie takes a tour of the markets and learns how to make 'bucatinis alla matriciana' before she heads to a rural village for the Fettucine Festival, where she will help the locals make fresh pasta for over 400 guests.