A Documentary on Spices
In the new season of “Once Upon a Bite”, Li Yingxue explores the development of tiny seeds and plants that enrich cuisines around the world.
Historically valued as precious commodities and acting as connectors between Eastern and Western cultures, spices have become an integral aspect of daily life. From the ancient Silk Road to today’s grocery stores, their impact has reached every part of the world.
The fifth season of “Once Upon a Bite,” titled “The Spice Legends,” embarks on a comprehensive exploration to address these inquiries. Taking a worldwide viewpoint, the series investigates the beginnings, spread, and development of spices, showcasing their impact on human existence and their integration into our collective cultural legacy. It encourages audiences to reconnect with these “familiar strangers.”
This series offers viewers an in-depth exploration of key culinary spices such as chili peppers, cinnamon, pepper, and garlic—essential ingredients in everyday cooking. It also expands the perspective by examining aromatic dishes from around the world.
Aroma is intangible
Chief director Chen Xiaoqing explains that the theme of spices is more than just a change in narrative; it enhances the overall appreciation of food. “Spices turn eating into a captivating experience. Our aim is to tell a story that you can truly sense,” he states.
Pepper, cumin, and fennel are often regarded as “little heroes.” The initial episode highlights the tale of spices derived from seeds. It tells the history of black pepper, one of the earliest spices to gain global popularity, and traces its path from South Asia to various parts of the world, eventually becoming a staple on dining tables everywhere.
Chief director Liu Shutong states that the documentary required two and a half years from its initial planning to its release. The preproduction stage involved thorough research and preparation, which demanded a considerable amount of effort from the team.
One difficulty Liu and his team faced was how to communicate the aromas of the spices to the audience. “Spices are primarily about their scent, but how can we ‘translate’ that? In contrast to ingredients like meat or grains, which are more visually appealing, a fragrance is something you can’t see,” Liu explains.