Documentary wants to be a call to recognize and enhance the best gastronomic-tourist tradition of our coast, the espeto, personified in its master of ceremonies, Manolín Gallardo.
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Alice Waters, winner of the San Francisco Foundation 2006 Community Leadership Awards (The John R. May Award) - for transforming our relationship with food. Through her promotion of sustainable agriculture and the slow food movement, she fights obesity and fosters a clearer understanding of how the natural world sustains us. Alice and the Chez Panisse Foundation's Edible Schoolyard educates public school children on the importance of growing and cooking fresh, nutritional food.
Soul explores the secrets of gastronomy where two cuisines apparently so opposite in their philosophy, conception and experience, have both earned the highest culinary recognition, three Michelin stars.
Marcella Hazan didn’t just teach Italian cooking—she changed the way America eats. Fearless, passionate, and exacting, she introduced authentic recipes to millions. Julia Child called Marcella “my mentor in all things Italian.” Featuring Jacques Pépin, Danny Meyer, April Bloomfield, and Lidia Bastianich, this intimate portrait reveals the bold woman who forever shaped home kitchens.
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Food in the 21st century has become much more than “meat and potatoes” and canned soup casseroles.” Chefs have gained celebrity status; recipes and exotic ingredients, once impossible to find, are now just a mouse click away; and the country's major cities are better known for their gastronomy than their art galleries. This food movement can be traced back to one man: James Beard. His name graces the highest culinary honor in the American food world today—the James Beard Foundation Awards. And while chefs all around the country aspire to win a James Beard Award, often referred to as the “culinary Oscars,” many of those same chefs know very little about the man behind the medal. Respected restaurateur Drew Nieporent summed it up when he said, “Everybody knows the name James Beard. They may not know who he is, but they know the name.”
All food can be adulterated. More discreet than a drug cartel, more elusive than arms dealers, criminals have taken over food. Olive oil, fish, meat, spices, no department escapes their juicy traffic. A jackpot estimated in Europe at 30 billion euros enriches a new kind of mafia every year. Organized crime is selling altered products in restaurants, supermarkets and all food shops in the European Union. Their secret is to replace an ingredient with a cheaper one. Who are these new traffickers? What are their methods of operation?
A creative journey into the unique mind of René Redzepi, chef and co-owner of Noma, voted best restaurant in the world four times.
In restaurant kitchens, tight quarters, high pressure and hot tempers combine to create toxic conditions that make it difficult for anyone to survive, let alone climb the ladder to head chef. For women, the situation is even worse. Running a successful restaurant is a daunting challenge, even more so when the odds are stacked against you. But as women take charge at more of the world's top dining establishments, a cultural shift is dismantling the macho environment that made celebrities out of "bad boy" chefs. From New York City's star chefs Anita Lo and Amanda Cohen to the queen of French cuisine Anne-Sophie Pic, seven chefs share their struggles to overcome a system of inequality and harassment while delivering delicious dishes and redefining the dining experience. An appetite for change has taken hold and there's no turning back
Three people try to start a pilot program to document the health benefits of a plant-based diet.
Founded in 1930, Troisgros has held three Michelin stars for 55 years. The children of the fourth generation, Marie-Pierre and Michel's sons are continuing the family business: César runs the Michelin-starred restaurant, "Le Bois sans feuilles" ("The Leafless Wood"), and Léo is in charge of one of the other two Troisgros restaurants, "La Colline du colombier" ("The Dovecote Hill"). From the daily market to the cheese maturing cellars, via the vineyard, the cattle farm and the vegetable garden adjacent to the restaurant, Menus-Plaisirs is an intimate, sensory journey through the kitchens of one of the world's most prestigious restaurants.
In the 1970s, the Spanish dictatorship opened up to the outside world and allowed a group of Danes to build Tivoli World, the first amusement park on the Costa del Sol, a copy of Tivoli Garden in Copenhagen.
Every great cook secretly believes in the power of food. Alice Waters just believes this more than anybody else. She is certain that we are what we eat, and she has made it her mission in life to make sure that people eat beautifully. Waters is creating a food revolution, even if she has to do it one meal at a time.
Réjean Vigneau, a butcher in the Magdalen Islands, has been working to promote seal meat for nearly 30 years. This film explores the challenges of a resource that is abundant in the Gulf waters and remains untapped. It also delves into the possibilities that this meat presents in terms of consumption, industry, and the potential to bring the riverbank residents closer to the river they inhabit.
Examines the profound claim that most; if not all; of the degenerative diseases that afflict us can be controlled; or even reversed; by rejecting our present menu of animal-based and processed foods. The idea of food as medicine is put to the test. Cameras follow "reality patients" who have chronic conditions from heart disease to diabetes. Doctors teach these patients how to adopt a whole-foods, plant-based diet as the primary approach to treat their ailments - while the challenges and triumphs of their journeys are revealed.
Focused on the experiences of Manuel "Manolo" Díaz Caballero, who was a local police officer in Malaga for more than 30 years, his memories of those years are the subject of this documentary.
The diaspora of millions of Italian emigrants marked a strong nutritional influence of this nation on the American continent. The documentary collects the similarities and differences between the dishes adapted to the American taste and his native Italy.
Mirazur, Argentine-born chef Mauro Colagreco's 3 Michelin starred restaurant on France's Mediterranean coast, was awarded Best Restaurant in the World on the eve of the pandemic. Not content to rest on their laurels, Colagreco and his diverse team soldiered on through the global tragedy of the lockdown, boldly reimagining the restaurant's concept and menu to reflect their dedication to biodynamic principles. Mirazur re-emerged with a new and enthusiastic approach: the Moon Menu.
Cooking and dining with Anthony Bourdain! Europe - 6 episodes Arachon, France, the birthplace of Tony's father, was the first place Tony learned to love food. Tony revisits his childhood and enjoys many staples, including steak frites, gaufres (waffles), and soupe de pecheur (fisherman's soup). Other episodes include A Pleasing Palate (London) and Highland Grub (Scotland). The #1 food writer and television presenter in the world, Anthony Bourdain reinvented the food travel genre. In his groundbreaking first series, that originally aired on the Food Network, Bourdain travels around the world indulging his taste for local cuisine and eccentric characters. Join Tony as he feasts on sushi in Tokyo, enjoys authentic Mexican cuisine, and traverses the Australian Outback on a memorable food journey. You never know what he'll say, who he'll meet, or what they'll have for dinner.
