Alice Waters and Her Delicious Revolution

Mar 18, 2003

0h 53m

★ 0.0

Overview

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.

Genres

Documentary

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Cast

Self

Alice Waters

Self

Michael Pollan

Self

R.W. Apple, Jr.

Self

Daniel Boulud

Self

Marion Cunningham

Self

David "Mas" Masumoto

Self

Jacques Pépin

Self

Ruth Reichl

Self

Eric Schlosser

Self

Peter Sellars

Self

Calvin Trillin

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.

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Portrait of the Catalan chef Albert Adrià, brother of the world-renowned chef Ferran Adrià, an emerging figure in the world of Spanish haute cuisine, with his own voice, far from the shadow of his brother.

6.7

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Let's face it, rats are not the most beloved creatures on earth. However, maybe this little tale about the history of human and rat interaction will change the world's tune. At least that is the hope of Remy, the star of Ratatouille, and his reluctant brother Emile as they guide us through world history from a rat's perspective. Why can't we all just get along?

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Étoilé.e.s

Apr 18, 2018

No overview available.

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Björn Frantzén - jakten på stjärnor

Apr 24, 2025

No overview available.

7.1

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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.

6.3

Chef Flynn

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7.9

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Master chef Sergio Herman feels he needs to let go of his 3-star restaurant Oud Sluis in order to fulfill his dreams. A revealing story about perfection, ambition and sacrifices.

7.8

Pressure Cooker

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A committed, passionate teacher tries to make all the difference in the lives of disadvantaged students.

8.0

Martha's Summer Favorites

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Dive into summer and all the wonderful things it has to offer with this collection of recipes and seasonal project ideas, culled from the archives of the Martha Stewart empire. Easy-to-follow segments provide a list of kid-friendly activities to add flair to your next family outing; show you how to prepare delicious meals and cocktails for stress-free outdoor dining; and include a tutorial the best way to fire up the family barbecue.

0.0

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Top Swedish chefs Björn Frantzén and Daniel Lindeberg are working hard to get a third Michelin star for their restaurant but the pressure starts getting too much for their relationship.

8.0

Extreme Animal Weapons

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NOVA: Extreme Animal Weapons From lobster claws and dog teeth to bee stings and snake fangs, every creature depends on a weapon. But some are armed to extremes that make no practical sense - whether it's bull elks with giant 40-pound antler racks or tiny rhinoceros beetles with horns bigger than their body. What explains giant tusks, horns and claws that can slow an animal down and even impair health and nutrition? Showcasing astonishing wildlife cinematography, Extreme Animal Weapons investigates the riddle of outsize weaponry and uncovers a bold new theory about what triggers an animal arms race. In creatures as varied as dung beetles and saber-toothed tigers, shrimp and elephants, the same hidden factors trigger the race and, once started, these arms races unfold in exactly the same pattern. In this enthralling special, NOVA cracks the secret biological code that underlies nature's battleground.

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6.0

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In a 2012 joint investigation by FRONTLINE and the Center for Public Integrity, correspondent Miles O’Brien uncovers the shocking consequences of a broken dental care system. Poor children, entitled by law to dental care, often cannot find a dentist willing to see them. Others kids receive excessive care billed to Medicaid, or major surgery for preventable tooth infections. For adults with dental disease, the situation can be just as dire and bankrupting. While millions of Americans use emergency rooms for dental care, corporate dental chains are filling the gaps in care, and in some cases have allegedly overcharged patients or loaded them with high priced credit card debt.

5.3

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French chef Georges Perrier tries to keep his internationally renowned restaurant relevant in the new culinary world.

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0.0

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Nov 13, 2010

Chef Thémis, the founder of the Cooks Without Borders organization, returns to his country of origin, Madagascar, to teach classes and show the underprivileged how to cook.

0.0

Echoes from the White House

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Martin Sheen hosts this documentary that commemorates the 200th anniversary of the White House by taking an in-depth look at the beloved piece of American architecture and history and examining artifacts from various presidents. Letters, memos and journal entries bring to light the inside details of the good, the bad and the ugly that's taken place within the White House's great halls over the past 200 years.

7.1

The God of Ramen

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Every day, people would queue for over two hours for a bowl of ramen. What’s the celebrated chef’s secret ingredient? There is no secret ingredient. In fact, as most fans of Taishoken believe, it’s the charisma of owner Kazuo Yamagishi that attracted people from all around Japan to his modest shop. His personality and love for his craft, combined with a precise mélange of flavours, combined to create perfection in each ramen bowl. This heart-warming documentary is not just for noodle fans, but for anyone who loves to be inspired by passionate people.