How a homegrown burger joint pioneered a food revolution and decades later gave a young, politicised class its identity.
AJEats
About the show
What we eat, how we eat it, and why, is integral to our sense of belonging. It ties us to our family roots and beyond that to a national identity, with the traditions surrounding our food reminding us of who we are – and perhaps who we are not. AJEats goes on a journey to discover what a city’s food tells us about its people, the fault lines of its history, the echoes of its past, and the emerging future. Have something you’d like to share? Tweet us at #AJEats
Meet the presenter
Gerald Tan is a TV news reporter by day and foodie by night. He is celebrating his 10th year with Al Jazeera and is now based at the network headquarters in Doha after stints in Washington, DC and Kuala Lumpur. As a senior producer in the English channel, he is responsible for writing, voicing, and packaging reports for the hourly news bulletins.
His passion for international affairs is rivalled by only that for food. Gerald runs his own website www.boulangerry.com featuring articles about food and travel, the restaurant scene in Doha, and his kitchen adventures as a baker.
AJEats is the meeting of his two worlds, a lens into global culture through the food people eat.
Follow Gerald Tan on Twitter @GeraldoTan & on Instagram @boulangerry
For airing times, please check the Schedule
Featured Stories
An economist who survived one of the greatest man-made tragedies is determined to reveal how policies killed millions.
How the financial crisis turned into an opportunity to revive culinary traditions and revolutionise Icelandic cuisine.
The main place of worship and a communal canteen are both a stronghold and refuge for a community facing extinction.
More episodes
The American transgender woman using family recipes to fight against prejudice and for equal rights.
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For 40 years, food historian Pushpesh Pant has popularised ancient Indian food culture and inspired contemporary chefs.
Food collectives like EL CHEf are feeding refugees and welcoming them into Greek society.
We explore how a new generation is keeping Turkey’s centuries-old culinary traditions alive in a modern world.
Seining for food on a West African pirogue.
We visit Havana to find out how politics affects food and how recent changes are being reflected in Cuban cuisine.