Kneidler
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Welcome to a world without sunlight, soil or shit.
Pioneering Australian bio-artists SymbioticA showcase their “Sunlight, Soil & Shit (De)Cycle” project, the latest in a long line of potential technological solutions to the looming global food crisis. Will it save humanity from its doom? Where are the investors?
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Paella, tapas or tortillas: Spanish cuisine, which gives pride of place to vegetables and fresh produce, is a guest of choice at the French table.
In 1772, Englishwoman Mary Delany wrote to her niece: “I have found a new way of imitating flowers.” The imitation in question was the art form called decoupage, based on cut-outs and reshuffling of pictures. The charm and botanical precision of these works attracts attention of even today’s artists, among others by an anonymous programmer who is trying to invent a way of capturing the flowers’ vivacity in pictures. With this aim in mind, she has created an algorithm, which would combine science and beauty, similarly to Delaney’s efforts, whose illustrations it is meant to animate.
Restaurateurs, musicians, politicians-everyone loves hummus. A story of faith, community, and growth is told through the lens of a dietary staple and superfood, hummus! This documentary shows how food can bring people together.
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OUR ARK is an essay film on our efforts to create a virtual replica of the real world.
It's the most dangerous delicacy in the world. Despite incidents of poisoning year after year, the popularity of this exotic dish in Japan remains unbroken. The Japanese blowfish fugu contains one of the deadliest poisons known to man, 1250 times more potent than cyanide. If the cook isn't skilled in the use of a filet knife, the gourmet meal could become a death sentence for the restaurant guest.
Ninlawan Pinyo is the matriarch of a Thai American family, who hustled for her fortune by founding a naem pork sausage factory in Chiang Mai, Thailand.
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Some want to keep it a secret, others want to deconstruct it, and some New Yorkers simply want to celebrate the city's fabled chopped cheese sandwich.
Farang, the Thai word for foreigner, is the story of chef Andy Ricker and how he spun a 25-year obsession with Northern Thailand into the hit success that is his Pok Pok restaurant empire.
A group of five people with different backgrounds challenge themselves by driving 200 miles along Australia's east coast, using vegetable oil as fuel and their own food sourced from waste containers. Without money, but with great commitment, the trip will be a test of both the endurance of the travelers and the society, whose overproduction ends up in the waste pile. An adventure with dedicated "dumpster dive" experts Paul and Mykel as guides. On the trip they also take Nick from Scotland, Swedish student Sofia and Krystal who just have to get away from Brisbane for a while.
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Sandy Doyle is an outspoken no nonsense business woman. She became a worldwide celebrity with the creation of her diner Blondies Burgers.
Travel through Sicily with pleasure
Robert Downey Jr. hosts an exploration of the rise of artificial intelligence and showcases innovators who are pushing the boundaries.
The search for René Descartes’ daughter Francine leads an internet user into the depths of an AI’s mental space. This intelligence generates limitless images from words given by humans, until it starts working by itself. An alternative, fleshless new world, containing all the world's memory, emerges.
Chef André Chiang is returning his Michelin stars, and has publicly declared that he is returning to his roots after 30 years. What would make him do so? How does the perfectionist define success? What haunts him at night? Following Chef André weeks before he officially closes his restaurant, we chart his emotional journey, and dive into nostalgic elements of his life. From how he first fell in love with cooking as a result of his mother’s influence, to the challenges that he faced when he first learnt cooking in France, we tell the story of a passionate and determined individual, now ready for the next season of his life.
From New York City to the farmlands of the Midwest, there are 50,000 Chinese restaurants in the U.S., yet one dish in particular has conquered the American culinary landscape with a force befitting its military moniker—“General Tso’s Chicken.” But who was General Tso and how did this dish become so ubiquitous? Ian Cheney’s delightfully insightful documentary charts the history of Chinese Americans through the surprising origins of this sticky, sweet, just-spicy-enough dish that we’ve adopted as our own.
Nigella returns for a very special Christmas treat when she travels to Amsterdam to enjoy the festive season in the Venice of the North.