Fromages de montagne, au sommet du gout ?

Soul explores the secrets of gastronomy where two cuisines apparently so opposite in their philosophy, conception and experience, have both earned...

After years of overproduction, the Reagan administration unloads over 500 million pounds of surplus cheese on the American public in the 1980s. The...

Every year at Christmas, the women of the Slavonian Ladies' Auxiliary celebrate their culinary heritage by getting together to make pusharatas (a...

Food in the 21st century has become much more than “meat and potatoes” and canned soup casseroles.” Chefs have gained celebrity...

Marcella Hazan didn’t just teach Italian cooking—she changed the way America eats. Fearless, passionate, and exacting, she introduced...

In restaurant kitchens, tight quarters, high pressure and hot tempers combine to create toxic conditions that make it difficult for anyone to...

Every great cook secretly believes in the power of food. Alice Waters just believes this more than anybody else. She is certain that we are what we...

Réjean Vigneau, a butcher in the Magdalen Islands, has been working to promote seal meat for nearly 30 years. This film explores the...

A committed, passionate teacher tries to make all the difference in the lives of disadvantaged students.

The landscape of the olive grove is the protagonist of the Mediterranean territory and is shown in this documentary at ground level and from a bird's...