Réjean Vigneau, a butcher in the Magdalen Islands, has been working to promote seal meat for nearly 30 years. This film explores the challenges of a resource that is abundant in the Gulf waters and remains untapped. It also delves into the possibilities that this meat presents in terms of consumption, industry, and the potential to bring the riverbank residents closer to the river they inhabit.
Every year at Christmas, the women of the Slavonian Ladies' Auxiliary celebrate their culinary herit...
A food-loving and scientific tribute to the Mediterranean diet and, not least, the liquid gold: oliv...
Sales of organic products have increased tenfold in 20 years. In 2020, the market will have exceeded...
Two elderly sisters share the delicate art of making traditional Hungarian strudel and reveal a deep...
Documentary wants to be a call to recognize and enhance the best gastronomic-tourist tradition of ou...
Battering, breading, frying – Berta has prepared thousands of schnitzels in her old cast-iron pan ov...
An overview of the day-to-day operations of a Michelin 3-star restaurant in central France.
Concerned about the declining health of people all around them, Native American women are sparking p...
The film talks about dough dishes from different regions of Ukraine through stories of Ukrainians wh...
Through revealing interviews with experts and victims' families, this gripping documentary examines ...
A dash of youth, a pinch of age, and an unrecorded recipe: Mudder's Hands is a charming documentary ...
All food can be adulterated. More discreet than a drug cartel, more elusive than arms dealers, crimi...
From glorious wagyu beef to luscious lobster, this special takes viewers to the world's most decaden...