With global food shortages on the horizon, forward-thinking chefs, environmentalists and food scientists are turning toward an unexpected source of protein: insects. Bugs is an artful and thoughtful new documentary that provides a perfect entry point to insect cuisine.Learn more
For six months of the year, renowned Spanish chef Ferran Adria closes his restaurant El Bulli and works with his culinary team to prepare the menu for the next season. An elegant, detailed study of food as avant-garde art, EL BULLI: COOKING IN PROGRESS is a tasty peek at some of the world's most innovative and exciting cooking; as Adria himself puts it, "the more bewilderment, the better!"Learn more
In November of 2013, TIME Magazine released an international cover story called “The Gods of Food”. Unfortunately, not a single female chef appeared on the list. The new documentary, THE GODDESSES OF FOOD is here to change popular perception.
In the male dominated food universe, discover the women changing the game on all levels. Presenting the best female chefs, including multi-Michelin star chefs Dominique Crenn and Barbara Lync, and introducing rising new stars and those making incredible food in all corners of the world. GODDESSES OF FOOD is a global journey exploring female strength in gastronomy.
Prominent chefs and journalists investigate what holds women chefs back in the modern mediated world of cuisine and what needs to be done to change the way women in the food industry are viewed and covered in the press. Featuring Michelin chefs and sommeliers from USA, France, Italy, UK, Spain.Learn more
Oscar-nominated director Markus Imhoof (The Boat is Full) tackles the vexing issue of why bees, worldwide, are facing extinction. With the tenacity of a man out to solve a world-class mystery, he investigates this global phenomenon, from California to Switzerland, China and Australia. Exquisite macro-photography of the bees (reminiscent of MICROCOSMOS) in flight and in their hives reveals a fascinating, complex world in crisis.Learn more
Blue Fin Tuna is a valuable commodity that faces potential extinction due to the explosion in the popularity of sushi worldwide. Once a Japanese delicacy, today the consumption of sushi represents a four billion dollar industry. Is the current sushi trade sustainable? What can be done to ensure that the prized Blue Fin Tuna exists for future generations to come? This timely documentary poses important questions that all sushi lovers should give thought to before placing their next order of sushi.Learn more