Food Technology

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Feeding Frenzy - The Food Industry, Obesity and the Creation of a Health Crisis
Over the past three decades, obesity rates in the U.S. have more than doubled for children and tripled for adolescents -- and a startling 70% of adults are now obese or overweight. The result has been a widening epidemic of…
In Defense of Food - An Eater's Manifesto
PBS
"Eat Food. Not Too Much. Mostly Plants." With those seven words, journalist Michael Pollan distills a career's worth of reporting into a prescription for reversing the damage being done to people's health by today's industrially-driven Western diet. Pollan offers a…
Sugar Coated - Investigating PR Tactics Implemented by the Food Industry
Sugar Coated examines the various public relations tactics that the food industry has employed over the years to beat back accelerating concerns about the toxicity of sugar. Its starting point is a secret PR campaign the industry devised in the…
2 videos
Soul Food Junkies - A Film About Family, Food & Tradition
Award-winning filmmaker Byron Hurt offers a fascinating exploration of the soul food tradition, its relevance to black cultural identity, and its continuing popularity despite the known dangers of high-fat, high-calorie diets. Inspired by his father's lifelong love affair with soul…
Fresh - Sustainable Food Production in America
Our current industrial method of food production is increasingly viewed as an unsustainable system, destructive to the environment and public health. But what is the alternative? Fresh profiles the farmers, thinkers, and business people across the nation who are at…
Fed Up!
About 70% of the food we eat contains genetically engineered ingredients and the biotech industry is spending $50 million a year to convince us that this technology is our only hope. Using hilarious and disturbing archival footage and featuring interviews…
Future of Food
There is a revolution happening in the farm fields and on the dinner tables of America - a revolution that is transforming the very nature of the food we eat, yet is little-known to most of us. The Future of…
Nourish: Food + Community
What's the story of our food? Where did it come from and how did it get to us? What is the impact of the food choices we make? Nourish vividly illustrates how what we choose to eat - individually and…
Sushi: Global Catch
In this meticulously researched documentary, filmmaker Mark Hall traces the origins of sushi in Japan to its status today as a cuisine that has spawned a lucrative worldwide industry. This explosion in demand for sushi over the past 30 years…
Somm
Somm takes the viewer on a humorous, emotional and illuminating look into the mysterious world of the Court of Master Sommeliers and their massively intimidating Master Sommelier Exam. The Court of Master Sommeliers is one of the world's most prestigious…
1492—Globalization and Fusion Cuisines
Episode 17 of Food: A Cultural Culinary History Series
Humanity's desire for spices and other luxury items eventually connected the entire globe. Track the powerful trading empires of the Venetians and Portuguese, the Spanish conquest of the New World, and the "Columbian exchange"--where plants and animals from five continents…
What Early Agriculturalists Ate
Episode 2 of Food: A Cultural Culinary History Series
The transition to agriculture was perhaps humanity's single greatest social revolution, with mixed results. Explore the factors surrounding the rise of agriculture, how plants and animals were domesticated, and why agriculture directly led to civilization as we know it. Learn…
A Renaissance in the Kitchen
Episode 15 of Food: A Cultural Culinary History Series
The Italian Renaissance brought a new aesthetic approach to cookery, featuring great complexity of presentation. Uncover some of the era's extremes in books by food writers Platina, Ficino, and Messisbugo, and note connections with the self-conscious sophistication of Mannerist painting.…
Kings of Pastry
From the makers of the documentary classics Don't Look Back and The War Room. D A Pennebaker and Chris Hegedus are simply the best - so when they turn their sights on the competition for the Meilleurs Ouvriers de France…
Three Stars - International Top Restaurants and the Michelin Star System
Focusing on ten world-class chefs, Three Stars depicts the everyday drama of life in gourmet restaurants and includes exclusive interviews and behind-the-scenes access to these multi-talented culinary artisans as they explore new creations in their gastronomic laboratories, hunt for exquisite…
Food Beware: The French Organic Revolution
For the first time ever, our children are growing up less healthy than we are. As the rate of cancer, infertility and other illnesses linked to environmental factors climbs ever upward each year, we must ask ourselves: why is this…
In Organic We Trust
"Most Americans now purchase organic food in some form, but don't know what "organic" really means. In Organic We Trust follows filmmaker Kip Pastor on a journey to answer the essential questions about organic: What exactly is certified organic? Is…
El Bulli: Cooking In Progress
For six months of the year, renowned Spanish chef Ferran Adria closes his restaurant El Bulli and works with his culinary team to prepare the menu for the next season. An elegant, detailed study of food as avant-garde art, EL…
Dutch Treat—Coffee, Tea, Sugar, Tobacco
Episode 22 of Food: A Cultural Culinary History Series
The 17th and 18th centuries saw the rise of European colonial empires, where trade in exotic foods abetted slavery and forced labor. Follow the conquests of the Dutch, British, and French, and grasp how the trade in a group of…
The Birth of French Haute Cuisine
Episode 20 of Food: A Cultural Culinary History Series
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…