We Eat Socca Here

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.

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.

This documentary follows the French soccer team on their way to victory in the 1998 World Cup in France. Stéphane Meunier spent the whole time filming the players, the coach and some other important characters of this victory, giving us a very intimate and nice view of them, as if we were with them.

An intimate window into one of the great movements in film history that brought about an evolution in the art of cinema. The documentary portrays the movement with insight on the lives and works of Jean-Luc Godard, François Truffaut and other principal players in the New Wave.

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.

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.

Going into my interview with Laurel Greenfield, I thought the majority of our conversation would be about her inspiration for painting food and why she chose to pursue painting as a career. We spoke about that but ended up having a much bigger conversation about pursuing a creative career. We talked a lot about finding the balance between having a business plan and taking a leap of faith into the unknown, something anyone pursuing a creative field on their own can relate to.

"Race d’Ep!" (which literally translates to "Breed of Faggots") was made by the “father of queer theory,” Guy Hocquenghem, in collaboration with radical queer filmmaker and provocateur Lionel Soukaz. The film traces the history of modern homosexuality through the twentieth century, from early sexology and the nudes of Baron von Gloeden to gay liberation and cruising on the streets of Paris. Influenced by the groundbreaking work of Michel Foucault on the history of sexuality and reflecting the revolutionary queer activism of its day, "Race d’Ep!" is a shockingly frank, sex-filled experimental documentary about gay culture emerging from the shadows.

We all love food. As a society, we devour countless cooking shows, culinary magazines and foodie blogs. So how could we possibly be throwing nearly 50% of it in the trash? Filmmakers and food lovers Jen and Grant dive into the issue of waste from farm, through retail, all the way to the back of their own fridge. After catching a glimpse of the billions of dollars of good food that is tossed each year in North America, they pledge to quit grocery shopping and survive only on discarded food. What they find is truly shocking.

Leave behind the dark and dreary November and embark on the holiday of your dreams! Turquoise lagoons and luxurious villas will make you forget about your mundane worries. A romantic getaway is waiting to maximize your relaxation. Soak up the sun on a sandy beach with a cocktail or spend a sporty holiday of your choice. The hotel’s restaurant world, spa and gym provide a wonderful setting for a memorable holiday. Direct flights and airport transportations included.