From Acropolis, where Plato, another food philosopher, lectured, to the hill side home of 20th century Taiwanese philosopher Lin Yu Tang, Chef Christine endeavors to find out if there really is anything new since Confucius set the standard by preaching conservation and eating local and sustainable foods. Vinci, Italy, is an inspiration as Christine discovers just how into food Leonardo da Vinci was and adds him to her ever-growing list of food philosophers.  And you can’t talk philosophy without visiting Christine’s native Greece. At the Academy of Ancient Greek and Traditional Chinese Medicine in Athens,worlds collide for Chef Christine as she meets Dr. Alexandros Tilikidis and he opens her eyes to the very real connection between Greek and Chinese culture and cuisine. While discussing food waste issues in Italy during Expo Milan, visiting the ‘soup kitchen’ set up by Massimo Bottura (chef/owner of the world’s best restaurant)  talking food with Professor David Kaplan, author of Philosophy of Food and creator of the Philosophy of Food Project at the University of North Texas, and putting food philosophers to the test in a black box cooking competition, and jumping into the philosophical deep end with the members of the Hong Kong Philosophers Cafe, Christine finds food philosophy and philosophers a big part of the culinary world dating all the way back to Confucius.