Search Results for France - Narrowed by: On-line Videos

From earth to table. Mushrooms / planted by Frédérique Courtadon ; réalisation, Claire Degueldre.

2024-05-08T23:37:49Z

by Courtadon, Frédérique, host.
Call Number XX(272914.1)
Publication Date 2013
Summary 'From Earth to Table' invites you to a food journey before it's in your plate. At the menu : curiosity and delicacy. You will discover how each staple food is transformed to give a typical dish. A unique and fascinating look at gastronomy.
Format: Electronic Resources
Click here to view video

From earth to table. Saint-Jacques / planted by Frédérique Courtadon ; réalisation, Claire Degueldre.

2024-05-08T23:37:49Z

by Degueldre, Claire, director.
Call Number XX(272977.1)
Publication Date 2013
Summary 'From Earth to Table' invites you to a food journey before it's in your plate. At the menu : curiosity and delicacy. You will discover how each staple food is transformed to give a typical dish. A unique and fascinating look at gastronomy. This episode is about coquilles Saint-Jacques, scallops.
Format: Electronic Resources
Click here to view video

From earth to table. Goat milk / planted by Frédérique Courtadon ; réalisation, Guillaume Favresse, Fédérico Mosca.

2024-05-08T23:37:49Z

by Courtadon, Frédérique, host.
Call Number XX(272883.1)
Publication Date 2014
Summary "From Earth to Table" invites you to a food journey before it's in your plate. At the menu : curiosity and delicacy. You will discover how each staple food is transformed to give a typical dish. A unique and fascinating look at gastronomy.
Format: Electronic Resources
Click here to view video

From earth to table. Chicken / planted by Frédérique Courtadon ; réalisation, Fédérico Mosca, Guillaume Favresse.

2024-05-08T23:37:49Z

by Courtadon, Frédérique, host.
Call Number XX(272891.1)
Publication Date 2014
Summary "From Earth to Table" invites you to a food journey before it's in your plate. At the menu : curiosity and delicacy. You will discover how each staple food is transformed to give a typical dish. A unique and fascinating look at gastronomy.
Format: Electronic Resources
Click here to view video

From earth to table. Sweet : beetroot / planted by Frédérique Courtadon ; réalisation, Claire Degueldre.

2024-05-08T23:37:49Z

by Courtadon, Frédérique, host.
Call Number XX(272875.1)
Publication Date 2014
Summary "From Earth to Table" invites you to a food journey before it's in your plate. At the menu : curiosity and delicacy. You will discover how each staple food is transformed to give a typical dish. A unique and fascinating look at gastronomy.
Format: Electronic Resources
Click here to view video

From earth to table. Honey / planted by Frédérique Courtadon ; réalisation, Claire Degueldre.

2024-05-08T23:37:49Z

by Courtadon, Frédérique, host.
Call Number XX(272886.1)
Publication Date 2014
Summary "From Earth to Table" invites you to a food journey before it's in your plate. At the menu : curiosity and delicacy. You will discover how each staple food is transformed to give a typical dish. A unique and fascinating look at gastronomy.
Format: Electronic Resources
Click here to view video

Vino business / produced by Patricia Boutinard Rouelle ; a film by Isabelle Saporta ; directed by Damien Vercaemer.

2024-05-08T23:37:49Z

by Boutinard Rouelle, Patricia, producer.
Call Number XX(272663.1)
Publication Date 2014
Summary Hidden behind the prestigious labels of our greatest wines are all the ingredients of a pitiless world of rivalries, intrigue and back-stabbings. If oil is black gold, wine is the red gold of today. Our top wines have abandoned their outdated charm, and metamorphosed into real blockbusters that change hands at fabulous prices on a globalised marketplace. For the first time ever, over the course of a year, cameras have penetrated this inner, closed circle to follow its workings, denounce its excesses and reveal the way it functions. We see the world of wine as never before, with its complexity, its amazing knowhow - but also all its most embarrassing secrets. Pesticides in our finest wines? Suspect classifications? 'Appellations' with mysterious criteria? This is an in-depth look into the maze of this world, where critics have become like courtesans, and where 'winemakers' have taken the place of winegrowers.
Format: Electronic Resources
Click here to view video

From earth to table. Endives / planted by Frédérique Courtadon ; réalisatrice, Claire Degueldre.

2024-05-08T23:37:49Z

by Courtadon, Frédérique, host.
Call Number XX(272880.1)
Publication Date 2014
Summary "From Earth to Table" invites you to a food journey before it's in your plate. At the menu : curiosity and delicacy. You will discover how each staple food is transformed to give a typical dish. A unique and fascinating look at gastronomy.
Format: Electronic Resources
Click here to view video

From earth to table. Leeks / planted by Frédérique Courtadon ; réalisation, Claire Degueldre.

2024-05-08T23:37:49Z

by Courtadon, Frédérique, host.
Call Number XX(272890.1)
Publication Date 2014
Summary "From Earth to Table" invites you to a food journey before it's in your plate. At the menu : curiosity and delicacy. You will discover how each staple food is transformed to give a typical dish. A unique and fascinating look at gastronomy.
Format: Electronic Resources
Click here to view video

From earth to table. Carrots / planted by Frédérique Courtadon ; réalisation, Federico Mosca, Guillaume Favresse.

2024-05-08T23:37:49Z

by Courtadon, Frédérique, host.
Call Number XX(272879.1)
Publication Date 2014
Summary "From Earth to Table" invites you to a food journey before it's in your plate. At the menu : curiosity and delicacy. You will discover how each staple food is transformed to give a typical dish. A unique and fascinating look at gastronomy.
Format: Electronic Resources
Click here to view video

From earth to table. Cantal cheese / planted by Frédérique Courtadon ; réalisation, Federico Mosca, Guillaume Favresse.

2024-05-08T23:37:49Z

by Courtadon, Frédérique, host.
Call Number XX(272878.1)
Publication Date 2014
Summary "From Earth to Table" invites you to a food journey before it's in your plate. At the menu : curiosity and delicacy. You will discover how each staple food is transformed to give a typical dish. A unique and fascinating look at gastronomy.
Format: Electronic Resources
Click here to view video

Chocolat.

2024-05-08T23:37:49Z

by Kanopy (Firm)
Call Number 791.4372 CHO
Publication Date 2014 2000
Summary Nobody could have imagined the impact that the striking Vianne (Binoche) would make when she arrived in a tranquil, old fashioned French town. In her very unusual chocolate shop, Vianne begins to create mouthwatering confections that almost magically inspire the straitlaced villagers to abandon themselves to temptation and happiness! But it is not until another stranger, the handsome Roux (Johnny Depp), arrives in town that Vianne is finally able to recognize her own desires!
Format: Video recording
Click here to view video

From earth to table. Veal / planted by Frédérique Courtadon ; réalisation, Claire Degueldre.

2024-05-08T23:37:49Z

by Courtadon, Frédérique, host.
Call Number XX(272874.1)
Publication Date 2014
Summary "From Earth to Table" invites you to a food journey before it's in your plate. At the menu : curiosity and delicacy. You will discover how each staple food is transformed to give a typical dish. A unique and fascinating look at gastronomy.
Format: Electronic Resources
Click here to view video

From earth to table. Sweet : candy / planted by Frédérique Courtadon ; réalisation, Claire Degueldre.

2024-05-08T23:37:49Z

by Courtadon, Frédérique, host.
Call Number XX(272877.1)
Publication Date 2014
Summary "From Earth to Table" invites you to a food journey before it's in your plate. At the menu : curiosity and delicacy. You will discover how each staple food is transformed to give a typical dish. A unique and fascinating look at gastronomy.
Format: Electronic Resources
Click here to view video

From earth to table. From butter to pastry / planted by Frédérique Courtadon ; réalisation, Claire Degueldre.

2024-05-08T23:37:49Z

by Courtadon, Frédérique, host.
Call Number XX(272876.1)
Publication Date 2014
Summary "From Earth to Table" invites you to a food journey before it's in your plate. At the menu : curiosity and delicacy. You will discover how each staple food is transformed to give a typical dish. A unique and fascinating look at gastronomy.
Format: Electronic Resources
Click here to view video

From earth to table. Melon / planted by Frédérique Courtadon ; réalisation, Federico Mosca, Guillaume Favresse.

2024-05-08T23:37:49Z

by Courtadon, Frédérique, host.
Call Number XX(272885.1)
Publication Date 2014
Summary "From Earth to Table" invites you to a food journey before it's in your plate. At the menu : curiosity and delicacy. You will discover how each staple food is transformed to give a typical dish. A unique and fascinating look at gastronomy.
Format: Electronic Resources
Click here to view video

From earth to table. Oysters / planted by Frédérique Courtadon ; réalisation, Fédérico Mosca, Guillaume Favresse.

2024-05-08T23:37:49Z

by Courtadon, Frédérique, host.
Call Number XX(272881.1)
Publication Date 2014
Summary "From Earth to Table" invites you to a food journey before it's in your plate. At the menu : curiosity and delicacy. You will discover how each staple food is transformed to give a typical dish. A unique and fascinating look at gastronomy.
Format: Electronic Resources
Click here to view video

From earth to table. Ham / planted by Frédérique Courtadon ; réalisatrice, Claire Degueldre.

2024-05-08T23:37:49Z

by Courtadon, Frédérique, host.
Call Number XX(272882.1)
Publication Date 2014
Summary "From Earth to Table" invites you to a food journey before it's in your plate. At the menu : curiosity and delicacy. You will discover how each staple food is transformed to give a typical dish. A unique and fascinating look at gastronomy.
Format: Electronic Resources
Click here to view video

From earth to table. Eggs / planted by Frédérique Courtadon ; réalisation, Claire Degueldre.

2024-05-08T23:37:49Z

by Favresse, Guillaume, director.
Call Number XX(272888.1)
Publication Date 2014
Summary "From Earth to Table" invites you to a food journey before it's in your plate. At the menu : curiosity and delicacy. You will discover how each staple food is transformed to give a typical dish. A unique and fascinating look at gastronomy.
Format: Electronic Resources
Click here to view video

From earth to table. Pear / planted by Frédérique Courtadon ; réalisation, Federico Mosca, Guillaume Favresse.

2024-05-08T23:37:49Z

by Courtadon, Frédérique, host.
Call Number XX(272889.1)
Publication Date 2014
Summary "From Earth to Table" invites you to a food journey before it's in your plate. At the menu : curiosity and delicacy. You will discover how each staple food is transformed to give a typical dish. A unique and fascinating look at gastronomy.
Format: Electronic Resources
Click here to view video

From earth to table. Nectarine / planted by Frédérique Courtadon ; réalisation, Fédérico Mosca, Guillaume Favresse.

2024-05-08T23:37:49Z

by Courtadon, Frédérique, host.
Call Number XX(272887.1)
Publication Date 2014
Summary "From Earth to Table" invites you to a food journey before it's in your plate. At the menu : curiosity and delicacy. You will discover how each staple food is transformed to give a typical dish. A unique and fascinating look at gastronomy.
Format: Electronic Resources
Click here to view video

From earth to table. From duck to magret / planted by Frédérique Courtadon ; réalisation, Claire Degueldre.

2024-05-08T23:37:49Z

by Courtadon, Frédérique, host.
Call Number XX(272884.1)
Publication Date 2014
Summary "From Earth to Table" invites you to a food journey before it's in your plate. At the menu : curiosity and delicacy. You will discover how each staple food is transformed to give a typical dish. A unique and fascinating look at gastronomy.
Format: Electronic Resources
Click here to view video

The Birth of French Haute Cuisine

2024-05-08T23:37:49Z

by Kanopy (Firm)
Call Number XX(296032.1)
Publication Date 2015 2013
Summary In the mid-17th century, France assumed a preeminent position in the art of cooking. Here, grasp the aesthetics of the new French cuisine, based in subtlety, refinement, and pureness of flavors. Discuss four French cookbooks that revolutionized culinary history and set the context for a variety of cuisines that follow.
Format: Video recording
A Kanopy streaming video Cover Image

Bangarra Dance Theatre : Terrain: Interview with Choreographer Frances Rings [electronic resource]

2024-05-08T23:37:49Z

by ClickView (Firm)
Call Number XX(303981.1)
Summary An interview with the choreographer of Terrain, talking about the inspirations behind the dances.
Format: Other
ClickView Player

Sludge diet / a film by Mario Desmarais.

2024-05-08T23:37:49Z

by Desmarais, Mario, director.
Call Number XX(272623.1)
Publication Date 2006
Summary Sewage sludge - tons of industrial and municipal sludge is spread each year on arable land. The food that we eat is thus produced on land fertilized by digester sludge containing dangerous substances. The consequences have been disastrous: death, diseases and heavy metal poisoning. In meetings with victims from Canada, United States, Switzerland and France, including farmers and citizens who denounce this practice, and scientists and government officials, we get a very clear picture from the filmmaker on the enormity of the problem. A problem he feels must be brought before the public.
Format: Electronic Resources
Click here to view video

Great Southern Reef : Fusing Art and Science [electronic resource]

2024-05-08T23:37:49Z

by ClickView (Firm)
Call Number XX(304890.1)
Summary Roger Swainston is a renowned artist known for his hyper-realistic paintings and illustrations of underwater species and reefscapes. His aim is to cultivate awareness and drive attention to the beauty and diversity of Australian marine life. Swainston's passion for the underwater world began early on when his family would take fishing trips to the southern coast along the Great Southern Reef from his inland hometown in the western Australian outback. It was there, and during his time working on exploratory research vessels and fishing trawlers that he began to observe the immense diversity within the Australian waters. After studying zoology at the University of Western Australia and spending several years developing his artwork in France, he returned to Australia and began to focus on the integration of science and art. By intricately drawing and painting hundreds of marine and freshwater species in painstaking detail, Swainston gives the viewer the opportunity to see these complex environments and animals in a different way and, in turn, instigate the desire to protect and preserve their local marine environments.
Format: Other
ClickView Player

The epicurean : a complete treatise of analytical and practical studies on the culinary art ... making a Franco-American culinary encyclopedia / by Charles Ranhofer.

2024-05-08T23:37:49Z

by Ranhofer, Charles, author.
Call Number XX(272687.1)
Publication Date 1894
Summary A complete treatise of analytical and practical studies on the culinary art including: table and wine service, how to prepare and cook dishes, an index for marketing, a great variety of bills of fare for breakfasts, luncheons, dinners, suppers, ambigus, buffets, etc, and a selection of interesting bills of fare of Delmonico's from 1862 to 1894.
Format: Electronic Resources
Click here to view video

Remaking the North American food system : strategies for sustainability / edited by C. Clare Hinrichs and Thomas A. Lyson.

2024-05-08T23:37:49Z

by Hinrichs, C. Clare, editor.
Call Number XX(272910.1)
Publication Date 2008
Summary Food and agriculture are in the news daily. Stories in the media highlight issues of abundance, deprivation, pleasure, risk, health, community, and identity. Remaking the North American Food System examines the resurgence of interest in rebuilding the links between agricultural production and food consumption as a way to overcome some of the negative implications of industrial and globalizing trends in the food and agricultural system. Written by a diverse group of scholars and practitioners, the chapters in this volume describe the many efforts throughout North America to craft and sustain alternative food systems that can improve social, economic, environmental, and health outcomes. With examples from Puerto Rico to Oregon to Quebec, this volume offers a broad North American perspective attuned to trends toward globalization at the level of markets and governance and shows how globalization affects the specific localities. The contributors make the case that food can no longer be taken for granted or viewed in isolation. Rather, food should be considered in its connection to community vitality, cultural survival, economic development, social justice, environmental quality, ecological integrity, and human health.
Format: Electronic Resources
Click here to view video