Each grain crop - wheat, rye, rice and corn - has been "creating" a special type of person for centuries. For example, rye formed the Slavic culture, wheat influenced the inhabitants of almost all of Central Europe and a significant part of Asia, corn formed the inhabitants from Mexico to Nicaragua, and rice - representatives of Japan, India and China. Today, genetic engineers are trying to create the bread of the future. It is likely that after some time we will have three-dimensional food printers in our kitchens that will be able to "print" buns, loaves or confectionery. However, scientists are convinced that only part of the components for the "printer" will be chemical, and the rest of the components will continue to be grown on earth. At the same time, some researchers believe that genetic engineering may turn out to be a "Pandora's box", while others are sure that they can no longer do without it.
Richly detailed amateur ethnographic film on the agrarian economy and society in rural Punjab.
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A deep and visually stunning survey of age-old ideas about food, ecological connectedness, and perso...
“Food Relovution: What We Eat Can Make A Difference” is an eye-opening and compelling feature docume...
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A documentary that exposes the shocking truths behind industrial food production and food wastage, f...
After years of overproduction, the Reagan administration unloads over 500 million pounds of surplus ...
For more than 50 years, we’ve been unsuccessfully searching for any evidence of intelligent extrater...
Pioneering Australian bio-artists SymbioticA showcase their “Sunlight, Soil & Shit (De)Cycle” projec...
Sweden and Denmark are as much renowned for their Viking warriors as they for the Midnight Sun and, ...
A festival of digestion on many scales, from planetary to microbial.
Care work, awareness-raising, waste reduction. Thieboudienne, chaufa, paella. What do these recipes ...
Meat is the modern story of the animals we eat, as told by the people who never get to say their pie...
As society tackles the problem of feeding our expanding population safely and sustainably, a schism ...
One entry in a series of films produced to make science accessible to the masses—especially children...
Jiho Im is a world-class chef who wanders the mountainous Korean peninsula on foot for unorthodox in...
A documentary of insect life in meadows and ponds, using incredible close-ups, slow motion, and time...
Two countries, two restaurants, one vision. At Gabriela Cámara's acclaimed Contramar in Mexico City,...
From New York City to the farmlands of the Midwest, there are 50,000 Chinese restaurants in the U.S....
Every year at Christmas, the women of the Slavonian Ladies' Auxiliary celebrate their culinary herit...