A Symphonic Odyssey with Professor Brian Cox
Explore the secrets of the universe with Professor Brian Cox in this special event that combines ground-breaking science with the power of the Sydney Symphony Orchestra.
Each grain crop - wheat, rye, rice and corn - has been "creating" a special type of person for centuries. For example, rye formed the Slavic culture, wheat influenced the inhabitants of almost all of Central Europe and a significant part of Asia, corn formed the inhabitants from Mexico to Nicaragua, and rice - representatives of Japan, India and China. Today, genetic engineers are trying to create the bread of the future. It is likely that after some time we will have three-dimensional food printers in our kitchens that will be able to "print" buns, loaves or confectionery. However, scientists are convinced that only part of the components for the "printer" will be chemical, and the rest of the components will continue to be grown on earth. At the same time, some researchers believe that genetic engineering may turn out to be a "Pandora's box", while others are sure that they can no longer do without it.
Explore the secrets of the universe with Professor Brian Cox in this special event that combines ground-breaking science with the power of the Sydney Symphony Orchestra.
The 100-year story of the iconic restaurant chain Horn & Hardart, the inspiration for Starbucks, where generations of Americans ate and drank coffee together at communal tables. From the perspective of former customers, we watch a business climb to its peak success and then grapple with fast food in a forever changed America.
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Supper club restaurants were the hot dinning trend in the mid twentieth century. They provided a place for people to spend their evenings enjoying cocktails, home cooked, high quality food and entertainment. The supper club scene slowly faded from the rest of the country, but kept a strong hold in Wisconsin due to a culture that allowed it to thrive. Around for decades, supper clubs in Wisconsin have been able to hold their own style and traditions. While chain restaurants continue to expand and threaten their future, supper clubs are fighting to survive while continuing to offer the same exceptional dinning experience and a personal touch that is not seen in the modern lifestyle of dine and dash. Old Fashioned: The Story of the Wisconsin Supper Club takes you into this uniquely Wisconsin institution.
Imagine eating nothing but traditional, authentic Japanese cooking for 12 weeks. What sort of health benefits would this kind of diet have on one's body? In a dieting experiment similar to Supersize Me, but towards improving health, award-winning actor and comedian Craig Anderson does just this. Through a series of entertaining and educational scenarios filled with culinary secrets and cultural chaos, Craig investigates how the traditional Japanese diet, along with their active lifestyles, results in the Japanese population being the healthiest and longest living people on the planet. Miso Hungry is a light-hearted documentary about one man's journey to find a simple, painless path towards a healthier life.
Philoxenia is a short documentary highlighting the synergy between the Greek notion of philoxenia ("friend of the stranger") and Southern hospitality, as expressed through Birmingham, Alabama's Greek-owned restaurants. The film features six local favorite restaurants, two historians and, of course, a lot of mouthwatering dishes.
Bananas, eggs, and tuna: three basic foodstuffs with three wildly different points of origin. Moullet begins with these on his plate but constructs his film by working backwards and finding the sources for these items and how they reach our plates. As Moullet’s investigation deepens, however, the film moves beyond the confines of a simple exploration of food origins into more political and social realms, not only relating to food but also to the medium of film.
Sriracha has earned a cult following, but the story of this spicy sauce is a mystery to most fans. Dedicated to Sriracha lovers, this fast-paced documentary travels around the globe to reveal its origin and the man behind the iconic 'rooster sauce.'
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.
Portrait of Hermann Heinzel.
A documentary of insect life in meadows and ponds, using incredible close-ups, slow motion, and time-lapse photography. It includes bees collecting nectar, ladybugs eating mites, snails mating, spiders wrapping their catch, a scarab beetle relentlessly pushing its ball of dung uphill, endless lines of caterpillars, an underwater spider creating an air bubble to live in, and a mosquito hatching.
During the summer of 2023, my father decided to hang up the boots and walk away from the family business of 25 years. This is my love letter to the cafe in which my family and I have worked, encapsulating the good vibes and cheery nature the business held for a quarter of a century.
Filmed on January 5, 2023.4 friends travel the streets of Queens, NY.
What forms might life take in the Solar System and beyond? In the Academy's newest original planetarium show, see how a deeper understanding of Earth might help us locate other living worlds, light years away.
Clarissa Dickson Wright tracks down Britain's oldest known cookbook, The Forme of Cury. This 700-year-old scroll was written during the reign of King Richard II from recipes created by the king's master chefs. How did this ancient manuscript influence the way people eat today? On her culinary journey through medieval history she reawakens recipes that have lain dormant for centuries and discovers dishes that are still prepared now.
Are we becoming Plastic People? Our ground-breaking feature documentary investigates our addiction to plastic and the growing threat of microplastics on human health. Almost every bit of plastic ever made ends up ground down into "microplastics". These microscopic particles drift in the air, float in the water and sit in the soil. And now, leading scientists are finding them in our bodies: organs, blood, brain tissue and even the placentas of new mothers. What is the impact of these invisible invaders on our health? Ziya Tong, author and science journalist, makes it personal by visiting leading scientists and undergoing experiments in her home, on her food, and on her body.
Richly detailed amateur ethnographic film on the agrarian economy and society in rural Punjab.
A documentary that exposes the shocking truths behind industrial food production and food wastage, focusing on fishing, livestock and crop farming. A must-see for anyone interested in the true cost of the food on their plate.
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