8 films found
WASTECOOKING Season 2
AT 2017 • 5x26' • Peter Sihorsch, Jakob Kubizek
In the second season David Gross is traveling from Denmark across Europe to Romania, his dumpster-kitchen always in tow to turn ‚garbage‘ into a culinary experience. David whips up creative meals aimed at fighting food waste, our consumption-driven society, and questions which recipes for cooking and living make sense in times of crisis.
THE GODDESSES OF FOOD
FR, UK 2017 • 59', 90' • Vérane Frédiani
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.
A global journey exploring the female strength in gastronomy.
Prominent chefs and journalists investigate on 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.
Featuring Michelin chefs, sommelier from USA, France, Italy, UK, Spain.
BAR TALKS BY SCHUMANN
DE 2017 • 98’ • Marieke Schroeder
The film follows world-renowned bartender Charles Schumann on the discovery of the world's best bars in New York, Havana and Tokyo. It’s an exploration in the history of bars culture and the cocktail itself.
Charismatic legend Charles Schumann influenced the world's cocktail culture notably with his best-selling classic: American Bar: The Artistry of Mixing Drinks.
DK 2016 • 76', 52', 8x28', 5x45' • Andreas Johnsen
Ben, Josh & Roberto, three charismatic young chefs from René Redzepi's experimental Nordic Food Lab, investigate the eats and tastes of insects around the world - said to be the future of food. Josh becomes a leading expert in implementing insects into the western cuisine, he is alarmed when he first visits factories that went into mass production of crickets and grubs.
10 Billion - What 's On Your Plate?
DE 2015 • 52', 102' • Valentin Thurn
By 2050, the world population will grow to ten billion people. In the middle of the heated debate about food security, comes this broad and analytic look into the enormous spectrum of global food production and distribution - from artificial meat, insects, industrial farming to trendy self-cultivation. Director, best-selling author and Food Fighter Valentin Thurn (box office hit Taste The Waste) seeks for solutions worldwide and gives place for innovation and visions for our future.
AT 2015 • 5x26', 80' • Georg Misch
According to the UN Food and Agriculture Organization a third of all food produced worldwide is thrown away. In Europe, this is equivalent to 89 tons of groceries per year. How can we stop thiswaste? Author and cook David Gross goes on a road trip through Europe, cooking exclusively what others throw away. He meets unconventional top chefs, food activists, scientists and gourmets and calls our everyday consumer lifestyle into question.
Mussels in Love
BE, NL 2012 • 58', 73' • Willemiek Kluijfhout
The ultimate film about the life and food of this popular shellfish. Much more than just a starter, their glue is also used by gynecologists to save unborn babies. Experience the full spectrum of mussels through the eyes of passionate enthusiasts. Shot on 35mm, spiced with underwater images by marine biologist Jean Painlevé.
DE 2010 • 108' • Gereon Wetzel
An epic requiem for the best cook in the world, three-Michelin-starred chef Ferran Adrià, before he closes his restaurant.
Three-star chef Ferran Adrià is widely considered the best, most innovative and craziest chef in the world. In his kitchen, that which was once familiar disintegrates. Each year his restaurant El Bulli closes for half a year – time for Adrià and his team to retire to his Barcelona cooking laboratory to create the new menu for the coming season. Anything goes – except copying oneself.