Professor Emeritus Sue Fawn Chung

Author and UNLV Professor Emeritus in History Sue Fawn Chung discusses the incentives that brought thousands of Chinese immigrants to the U.S. in the 19th and 20th centuries, including the gold rush and the building of the railroads. Marcus explains the strange American expectation for monolithic Chinese food experiences despite the many differences between many types of Chinese cuisines.

Join chef Marcus Samuelsson on an inspiring journey across the U.S. to explore and celebrate the wide-ranging diversity of immigrant traditions and cuisine woven into American food and culture.


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Chef Yong Liu at Chengdu Taste

Chef Yong Liu discusses Sichuan flavors and prepares a couple Sichuan dishes.

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Chef Alan Ji at Palazzo's Upscale Restaurant Mott 32

Chef Alan Ji prepares lobster ma pa tofu for Marcus at Las Vegas restaurant Mott 32.

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Chef Jonathan "Jonny" Rhodes at Restaurant Indigo

Chef Jonathan "Jonny" Rhodes discusses soul food and demonstrates a couple dishes.

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James and Jolly Onobun at Jolly Jolly Bakery

James and Jolly, owners of Jolly Jolly Bakery, share their passion for their business.

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Marcus meets friends new and old, and learns more about the city’s Italian food scene.

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Los Angeles

Marcus arrives in sunny Los Angeles to meet with Armenians influencing the food scene.

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Las Vegas

Marcus learns about the city’s long-standing Chinese community and their food traditions.

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Discover the food and community in Houston's Nigerian and greater West African diaspora.