
26 Feb 2020

Fromages de montagne, au sommet du gout ?
No overview found

The film talks about dough dishes from different regions of Ukraine through stories of Ukrainians who, in their own way, preserve the traditions of Ukrainian cuisine, develop, study and modernize it.
Self – Presenter
Self – Presenter

Narrator (voice)

Self

26 Feb 2020

No overview found

02 May 2016

Two elderly sisters share the delicate art of making traditional Hungarian strudel and reveal a deeply personal family story about their mother, who taught them everything they know.

06 Mar 2024

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05 Oct 2015

Every New Year, and in celebration of their Independence, Haitian families gather together to feast in honor of a line of ancestors that fought for their freedom. The centerpiece of the festivity is the joumou soup—a traditional soup dating back centuries ago. The joumou soup is a concretization of war and victory, oppression and emancipation, and the deeply rooted celebratory traditions of the Haitian culture.

03 May 2024

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24 Jun 2025

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19 Mar 2019

Concerned about the declining health of people all around them, Native American women are sparking physical and spiritual rejuvenation through reclaiming traditional foodways.

16 Apr 2015

Through the unrelenting winter in the north of Japan, a small group of workers must brave unusual working conditions to bring to life a 2,000-year-old tradition known as sake. A cinematic documentary, The Birth of Sake is a visually immersive experience of an almost-secret world in which large sacrifices must be made for the survival of a time-honored brew.

02 May 2023

Affectionately known as claquos or calendos, Camembert is one of France's favorite cheeses. Almost 500 million Camemberts are sold in France every year. While this historic monument to French gastronomy retains its artisanal image, the reality is very different. From AOP to made-in-Normandy to 100% Norman milk, confusion reigns from market stalls to supermarket shelves. The "real" Camembert de Normandie, with its PDO label, accounts for less than 5% of sales. Investigate one of the jewels in the crown of French cheeseboards.

29 Sep 2020

Battering, breading, frying – Berta has prepared thousands of schnitzels in her old cast-iron pan over the years. This 83-year-old landlady’s life on the family farm with adjoining guest house in the Upper Palatinate has been marked by constant hard work. A life that her granddaughters Monika and Hannah never wanted to lead. Now, the deeply indebted farm is on the brink of collapse. Despite having an academic background and contrary to her intentions, Monika, in her early thirties, decides to give up her modern life and save the family business. The two women join forces and give themselves a year to sort out the farm’s problems.

14 Oct 2020

Meat-based or vegetarian, with or without beans, potatoes in or out, tomato sauce or real tomatoes added, dried mushrooms or smoked pears, or maybe just mom's borsch? Which variant should be considered "the real thing"? The battles have been lasting for years. That is why Yevhen Klopotenko, a well-known chef, sets out on a journey across Ukraine to uncover the most fascinating borsch recipes and to find the secret ingredients which make this dish unique.

26 Apr 2024

The landscape of the olive grove is the protagonist of the Mediterranean territory and is shown in this documentary at ground level and from a bird's eye view, in different unique locations of the Iberian Peninsula. From the Somontano de Barbastro in Aragón, to the south of Andalusia, with a sea of olive trees, in the mountain ranges or in the fertile plains and riverbanks. A humanized territory that, for centuries, has been sculpting history and this, not only giving a characteristic identity to our landscape, but also outlining the gastronomic tradition and culture of the Mediterranean.

01 Jan 2023

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.

22 Aug 2013

Every year at Christmas, the women of the Slavonian Ladies' Auxiliary celebrate their culinary heritage by getting together to make pusharatas (a type of Croatian doughnut) for the people of Biloxi, Mississippi.

03 Jul 2020

A Warsaw-based Vietnamese cook struggles to fit into the European culture, which his ten-year-old daughter has already embraced as her own. A story about love, misunderstanding and food.

29 Oct 2025

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11 Apr 1956
A documentary about the laying of the first transatlantic telephone line.

20 May 2023

Determined to find answers, LaDonna Humphrey and her team spent eight years on a journey like no other. Never before seen case files, interviewing witnesses, potential suspects, and working alongside retired detectives to find justice.

25 Apr 1990

Mel Allen hosts this look at Babe Ruth's life and career, focusing primarily on Ruth's years with the New York Yankees.

01 Apr 2015

"History is not just what you read in books, history often reveals itself with its extraordinary scope, already in the present. This is the case when on April 27 2014, the canonization of the greatest Popes of the 20th century was celebrated". With these words, the unmistakable voice of Giancarlo Giannini introduces us to an intimate and emotional story of what was, in all respects, a historical event: the Canonization of Pope John XXIII and Pope John Paul II. Monsignor Dario Edoardo Viganò, director of the Vatican Television Center, holds the reins of the narrative which, among historical and exclusive images, leads to a closer understanding of the two Holy Popes and Pope Francis, and to discover places in the Vatican never seen before. Alongside him are the authoritative opinions of Pupi Avati, Aldo Grasso and Gianni Canova and a moving and emotional Dario Fo. A Vatican Television Center and Sky 3D production.