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Well another for the niche of gastronomic documentary that I like so much to watch. But this one instead of having a message of philosophy behind the the is just one more curiosity than another thing. It is more like in the line of "Stage: The Culinary Internship" (2021) curiosity and oddity house for the rich and non food-educated than of the Netflix true documentary "Virgilio" (2023) that really shows what the chefs inspiration and careers are around. First some background not told in the documentary: Koks is a 2 Star Michelin's restaurant that circulate around of some of Denmark's self government territories that are deemed as far and adventurous (well, that definition on our days isn't of what they were till the 2000). Initially it was launched in 2011 at the archipelago of Faroe Islands it were conveniently located at Streymoy, the largest island. First located at Kirkjubøur, 11 km south of Tórshavn, until 2017, then moved to Leynavatn, an area administered by the National Trust, both areas with in common spectacular views. It was awarded a second Michelin star in February 2019, that were retained in 2021 and in 2023 then in Greenland. All Danish territories. The documentary shows the implantation on the village of Ilulissat (2022-2023), not mentioning that it after did go a little south to the village of Ilimanaq for 2023 and that it pretends to return to Faroe Islands while they finish a "new house there" (and thus not showing that it was a failure". Well, after that, the review: The Main Chef of the restaurant, Poul Andrias Ziska is 30yo and natural of the island, and since the beginning his goals were to cooking using natural ingredients of the area. All sustainable and fresh - the restaurant were open only into the most pleasing stations of the year (April to September). A young dude with good ideals and ideas. It was launched and founded by Johannes Jensen, Owner/CEO of Hotel Føroyar and Hotel Tórshavn who have 12 restaurantes. Obviously the main focus is to drawn usually rich people to wat on those exotic and expensive places. The documentary focus in the hushed process of the soft-opening of the restaurant at Ilulissat, around 15 before, with unfinished installations and logistics of the flood (that would be frozen and shipped to there). During the process, with already done reservations we see the issues with the workers to be serious with the process of finalization of the infrastructure (an obviously without any fiscalization) and the frozen stuff, that arrived in parts, so they needed to go after some local items too, and try to do "something" with it. During this period Jensens just ask thing of some stuff obviously annoyed, uninterested, and Poul tries to do what he can to give something to the guests eat, hopping (in his words) " that they knew nothing about cuisine". Saying that, that just demolished all respect I had by the chef, going to a place with unfinished structure, following orders, dealing with frozen stuff not of the island (only the local whale that they got lucky to get pieces is natural of the place, and they joke about a specialty of using the "rectum' of it), and giving hope to a 53 person village in the end of the world a it of hope. The launch end happening with the presence of Jensen and some of his arrogant friends, and some tourists arrive by boat, obviously in sort of an adventure / experience mood (is a far place, but not so of the capital, 500 km south or some other settlements around it). This plus some infrastructural problems with flood of water (that it is at least unsanitary). Dismalling like today people with no palate and just one can do that to instagrammable experience (just like what I watched into the other doc I cited). I myself have some problems with what Michelin guys really evaluate, some of them are really just for be quirky or "adventurous" instead of real experiences (like Quintonil in Mexico or Central in Peru). While the cinematography is ok (not to be in in such places), it just showcase that "we can build overpriced places for ignorant tourists that don't understands about food and don't care about how the control quality was. Ok $651.76 isn't so much (yeah, I know, it depends), but there are the travel cost and plates like the one of the bird wing with a piece of meat on the end are just ridiculous.
Danish culinary entrepreneur and Noma co-founder Claus Meyer has kickstarted a gastronomic revolution in Bolivia’s capital of La Paz with the opening of Gustu, a fine-dining restaurant and cooking school for the country’s impoverished youth. Kenzo, a hunter raised in the Bolivian Amazon, and Maria Claudia, a native of the Andean altiplano, have resettled in La Paz in order to pursue a career in the culinary arts. Under the tutelage of Meyer, these young Bolivians are working towards a better future as they attempt to establish their country as the world’s next great culinary destination.
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.
A film about the importance of heirloom seeds to the agriculture of the world, focusing on seed keepers and activists from around the world.
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.
As society tackles the problem of feeding our expanding population safely and sustainably, a schism has arisen between scientists and consumers, motivated by fear and distrust. Food Evolution, narrated by Neil deGrasse Tyson, explores the polarized debate surrounding GMOs. Looking at the real-world application of food science in the past and present, the film argues for sound science and open-mindedness in a culture that increasingly shows resistance to both.
More and more people are suffering from wheat and gluten intolerance. Wheat protein was long considered to be the cause of this scourge, and today gluten free products are on all the supermarket shelves. However, there is now increasing suspicion that it is not wheat but how it is processed that makes bread a potentially unhealthy food. Industrial processes simply do not give bread enough time to mature. More and more bakeries are reacting to this by introducing former production methods and ingredients such as champagne rye, emmer or in vogue chia seeds. Bread is baked according to old recipes, sometimes using home grown and home milled grains.
After moving to Oregon and falling in love with the ability to explore the outdoors with ease with his wife and two kids, Rashad Frazier knew he had to extend the invitation to others. Driven by the magic of his experiences, his background as a chef, and his love of good food and connecting people to incredible places that open up to conversation, he created Camp Yoshi, which curates custom outdoor adventures centered around shared meals and shared experience with the goal of creating a space for Black people and allies to unplug and in turn reconnect with the wilderness. By virtue of being in these places, Camp Yoshi's trips transform historically segregated spaces into safe havens for the community, conversation, and nourishment.
Meat is the modern story of the animals we eat, as told by the people who never get to say their piece - from the solitary hunter who believes everyone needs to be educated about their food, to an industrial pig farmer who argues that money isn't his primary driver.
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.
Two countries, two restaurants, one vision. At Gabriela Cámara's acclaimed Contramar in Mexico City, the welcoming, uniformed waiters are as beloved by diners as the menu featuring fresh, local seafood caught within 24 hours. The entire staff sees themselves as part of an extended family. Meanwhile at Cala in San Francisco, Cámara hires staff from different backgrounds and cultures, including ex-felons and ex-addicts, who view the work as an important opportunity to grow as individuals. A Tale of Two Kitchens explores the ways in which a restaurant can serve as a place of both dignity and community.
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.
