The first episode of “Chef’s Table: BBQ” ends not with a dish, but a hand. As much as this continuation of the long-running food documentary series highlights the offerings of restaurants the world over, it has consistently foregrounded the people leading their part in a long culinary tradition.
As this new batch of four episodes keeps its focus on global barbecue efforts, they also take a blanket designation like “BBQ” and show the layers of subtlety within. This collection is a continent-hopping journey that shows how the lineage that results in meat on a plate extends far beyond the food itself.
With episodes led by different directors, these chapters end up in conversation with each other. Without offering a grand unified theory of BBQ, “Chef’s Table” can instead celebrate the styles and features that those in a particular region can claim as its own. There’s no attempt to quantify...
As this new batch of four episodes keeps its focus on global barbecue efforts, they also take a blanket designation like “BBQ” and show the layers of subtlety within. This collection is a continent-hopping journey that shows how the lineage that results in meat on a plate extends far beyond the food itself.
With episodes led by different directors, these chapters end up in conversation with each other. Without offering a grand unified theory of BBQ, “Chef’s Table” can instead celebrate the styles and features that those in a particular region can claim as its own. There’s no attempt to quantify...
- 9/8/2020
- by Steve Greene
- Indiewire
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