Saddle Up and Delve into Cowboy Culture when "Bizarre Foods" with Andrew Zimmern Returns

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23 July 2017
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Bizarre Foods
Courtesy of Travel Channel
"Bizarre Foods" with Andrew Zimmern Returns
Season Premiere Tuesday, July 25 at 9:00 P.M. ET/PT on Travel Channel
 
          Culinary explorer Andrew Zimmern travels back in time to rediscover the forgotten cuisines that embody the adventurous spirit of America’s earliest pioneers. Travel Channel’s “Bizarre Foods” with Andrew Zimmern, premiering Tuesday, July 25 at 9:00 p.m. ET/PT, takes Zimmern across the country to the places and plates that celebrate American history. Whether it's trekking down Daniel Boone’s Wilderness Trail in Kentucky, searching for the modern cowboy in Texas, retracing Paul Revere’s revolutionary ride in Boston or cruising down the Mississippi River with a modern-day Mark Twain, this season offers an unforgettable glimpse into our nation’s food and culture.  
 
          “Our newest season of the show takes ‘Bizarre Foods’ to the place I’ve always wanted to see it head towards,” said Zimmern. “Our nation’s historical journeys are the best way to see and taste the American cultural experience, and along the way meet the best people who represent it.”
 
          In the season premiere of “Bizarre Foods,” Zimmern delves deep into the history of cowboy culture. He starts by chatting with a modern vaquero from the Coahuiltecan Nation who teaches him about the centuries old tradition of barbacoa, where an entire cow’s head is slow roasted to tender perfection. After a stop for typical Texan fare at the San Antonio Rodeo, Zimmern meets a modern-day cowgirl who takes him shooting and shares stories over bacon-wrapped quail and prime rib. The Texas road trip concludes with old-fashioned chuckwagon grub eaten out on the range -- where they don’t waste a thing and indulge in “Son of a Bitch Stew” made of calf heart, tongue, stomach, liver and marrow gut.
 
          A four-time James Beard Award-winning TV personality, chef, writer and teacher, Zimmern is regarded as one of the most versatile and knowledgeable personalities in the food world.
 


 
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