por
Ainsworth, Abby, film director.
Signatura topográfica preferida
XX(298113.1)
Fecha de publicación
2021 2019
Resumen
STAGE: THE CULINARY INTERNSHIP follows a group of aspiring chefs during a nine-month apprenticeship at one of the best restaurants in the world: Mugaritz, nestled in the hills outside San Sebastian. While the two Michelin starred restaurant's notorious avant-garde cuisine elevates these young hopefuls to think outside the confines of a kitchen, can they handle the heat of its intense creative environment? Featuring Chef Andoni Luis Aduriz (judge on Netflix's Final Table). Directed by Abby Ainsworth.
Formato:
Recursos electrónicos
Relevancia:
0.0772
2.
por
Johnsen, Andreas, film director.
Signatura topográfica preferida
XX(298291.1)
Fecha de publicación
2021 2017
Resumen
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. For three years, a cast of charming and brave food adventurers from the Nordic Food Lab traveled the world - from Europe to Australia, Mexico, Kenya, Japan and beyond - to learn what some of the two billion people who already eat insects had to say. Filmmaker Andreas Johnsen followed them as they foraged, farmed, cooked and tasted everything from revered termite queens and desert-delicacy honey ants to venomous giant hornets and long-horned grasshoppers. Throughout the team's experiences, some hard questions started to emerge. If industrially produced insects become the norm, will they be as delicious and as beneficial as the ones in diverse, resilient ecosystems and cuisines around the world? And who will actually benefit as edible insects are scaled up? Equal parts travelogue, nature documentary, food porn and political treatise, BUGS is a beautifully shot film that makes a convincing argument for the inherent flavor of insects and raises unexpected and important questions about the future of our food culture along the way.
Formato:
Recursos electrónicos
Relevancia:
0.0598
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por
Ruiz, Iñigo, film director.
Signatura topográfica preferida
XX(295771.1)
Fecha de publicación
2019 2017
Resumen
Dani Garcia offers a tribute to one of his gastronomic idols, Nobu Matsuhisa. In his kitchen, an element is present, umami, which provokes different interpretations among chefs from all over the world. Taking advantage of the company of the best Spanish chefs gathered for this event and reflecting on those days, SEARCHING FOR UMAMI explores each chef's opinions about Umami.
Formato:
Recursos electrónicos
Relevancia:
0.0772
por
Whalen, Michael, director, producer.
Signatura topográfica preferida
XX(272652.1)
Fecha de publicación
2015
Resumen
David Kinch of Manresa Restaurant is a world famous chef with a new project, aiming to create a two-star Michelin dining experience that reflects the Northern Californian culture he loves. Cynthia Sandberg of Love Apple Farms is a farmer who has dedicated her life to creating sustainably produced and impeccably nurtured ingredients. Will the collaboration between these two food geniuses create a world-class restaurant, or will their differences destroy both the farmer and the chef? The Farmer & The Chef follows this ambitious pair as they work together to make the perfect biodynamic meal. It delves into their shared passion for sustainable farming and quality product, showing their return to the old values of farm-grown produce while never shying away from the latest techniques. The film provides excellent examples of how farms and restaurants do business, following Cynthia's move from a 2-acre garden to an 80-acre farm with over 300 products to keep up with Chef Kinch as he increases his cooking ten-fold. The documentary details the in-depth interdependence of farms and restaurants, and, above all, emphasizes the respectful relationship between the chef, the farmer, and the land they both depend on for survival.
Formato:
Recursos electrónicos
Relevancia:
0.0663
por
Kanopy (Firm)
Signatura topográfica preferida
XX(295753.1)
Fecha de publicación
2015 2013
Resumen
European culinary art blossomed in the 18th and 19th centuries. Learn about the West's first true restaurants in 18th-century Paris and the formalized structure of meals served in multiple courses. Follow the exploits of four of the first celebrity chefs and the development of "gastronomy" the science and art of eating well.
Formato:
Grabación de vídeo
Relevancia:
85042.6016
por
Omori, Emiko, producer, director.
Signatura topográfica preferida
XX(272866.1)
Fecha de publicación
2005
Resumen
California -- always a fascinating marriage of opposite extremes -- is at a cross-roads in agriculture. Many Californians are struggling to fend off overdevelopment and the loss of farming lands and traditions while embracing innovative visions of agricultural sustainability. At the same time, California is where fast food was born and a center of the biotechnology industry and large corporate agribusiness. The debates raging in California over issues of food, agriculture, and sustainability have profound implications for all of America, especially in a world where scarcity is the norm and many natural resources are diminishing. This fascinating documentary explores the intersection of food and politics in California over the last 30 years. It illuminates the complex forces struggling for control of the future of California's agriculture, and provides provocative commentary by a wide array of eloquent farmers, prominent chefs, and noted authors and scientists.
Formato:
Recursos electrónicos
Relevancia:
0.0657
por
Lerner, Michael, 1951- director.
Signatura topográfica preferida
XX(272865.1)
Fecha de publicación
1984
Resumen
Like Chinese cuisine and Chinese culture, this film is a study in contrasts. It explores the evolution of Chinese cuisine from basic peasant fare to highly refined and lavish imperial cooking. It is the first film in the classic four-part series, 'A Taste of China,' which remains perhaps the best introduction for Westerners to traditional Chinese culture. The film opens at the Shandong State Guest House in north China, where it captures the behind-the-scenes drama as two of China's Master Class Chefs prepare an astonishing 28-course banquet. Featured are such elaborate delicacies as orange jelly in the form of a goldfish and a 'peacock' centerpiece whose body is carved from a large turnip and whose plume is of sliced egg white, smoked fish, slivered cucumbers, and ripe cherries. A highlight is the making (or 'pulling') of 'dragon whiskers' noodles completely by hand. Beginning with a single lump of dough, the noodle maker rhythmically swings and pulls and stretches and doubles it until more than a thousand even strands are produced -- in less than a minute. The film then visits Confucius's birthplace in nearby Qufu to study the robust peasant fare -- whose staples are wheat, millet, and corn -- that nourished the sage and formed the basis of all northern Chinese cuisine. An unusual attraction is a look inside a shop in which women make the special five-foot-long He-Le, or 'longevity' noodles, for festive occasions. Afterward, the film tours an exotic spice market and cooking academy for new chefs in Sichuan Province, and concludes by joining a group of artists and writers at a Chrysanthemum banquet in celebration of autumn.
Formato:
Recursos electrónicos
Relevancia:
0.0539
Signatura topográfica preferida
XX(272562.1)
Fecha de publicación
1969 1968 1967 1966 1965
Formato:
Recursos electrónicos
Relevancia:
0.1417
Signatura topográfica preferida
XX(272897.1)
Fecha de publicación
1940
Resumen
This cookbook is a collection of recipes contributed by celebrities, politicians, athletes, and chefs from Great Britain. The recipes are intended to avoid food waste and make the most of wartime rationed ingredients while maintaining variety and a well-balanced diet. Included are recipes for cakes and scones, cheese dishes, fish, meat and meatless dishes, puddings, snacks, soups, and salads.
Formato:
Recursos electrónicos
Relevancia:
0.0884
por
Crocker, Betty.
Signatura topográfica preferida
XX(272772.1)
Fecha de publicación
1933
Resumen
Advertising pamphlet for Bisquick - includes recipes.
Formato:
Recursos electrónicos
Relevancia:
38036.7422
por
Lea & Perrins Limited.
Signatura topográfica preferida
XX(272691.1)
Fecha de publicación
1922
Resumen
Advertising pamphlet describing Lea & Perrins' sauce with recipes.
Formato:
Recursos electrónicos
Relevancia:
42525.0742
por
ClickView (Firm)
Signatura topográfica preferida
XX(302634.1)
Resumen
Health and safety is something we tend to take for granted - until an accident happens that affects us personally. And then it's too late. This practical programme demonstrates the core health and safety issues that affect us all, such as lifting things, and shows why being careful has to become second nature even when we're really busy. The key message is that we have to take responsibility for our own safety, and the safety of others, at all times. Using Rick Stein's Seafood restaurant and hotel business as a case study, the programme demonstrates how health and safety procedures and principles involve people from different parts of the business - chefs, waiters, admin staff, cleaners, and drivers. It covers three main areas of health and safety at work: manual handling; fire; slips, trips, cuts and burns.
Formato:
Otros
Relevancia:
0.0737
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