Dough

Two elderly sisters share the delicate art of making traditional Hungarian strudel and reveal a deeply personal family story about their mother, who taught them everything they know.

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Every New Year, and in celebration of their Independence, Haitian families gather together to feast in honor of a line of ancestors that fought for their freedom. The centerpiece of the festivity is the joumou soup—a traditional soup dating back centuries ago. The joumou soup is a concretization of war and victory, oppression and emancipation, and the deeply rooted celebratory traditions of the Haitian culture.

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Through the unrelenting winter in the north of Japan, a small group of workers must brave unusual working conditions to bring to life a 2,000-year-old tradition known as sake. A cinematic documentary, The Birth of Sake is a visually immersive experience of an almost-secret world in which large sacrifices must be made for the survival of a time-honored brew.

Affectionately known as claquos or calendos, Camembert is one of France's favorite cheeses. Almost 500 million Camemberts are sold in France every year. While this historic monument to French gastronomy retains its artisanal image, the reality is very different. From AOP to made-in-Normandy to 100% Norman milk, confusion reigns from market stalls to supermarket shelves. The "real" Camembert de Normandie, with its PDO label, accounts for less than 5% of sales. Investigate one of the jewels in the crown of French cheeseboards.

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Battering, breading, frying – Berta has prepared thousands of schnitzels in her old cast-iron pan over the years. This 83-year-old landlady’s life on the family farm with adjoining guest house in the Upper Palatinate has been marked by constant hard work. A life that her granddaughters Monika and Hannah never wanted to lead. Now, the deeply indebted farm is on the brink of collapse. Despite having an academic background and contrary to her intentions, Monika, in her early thirties, decides to give up her modern life and save the family business. The two women join forces and give themselves a year to sort out the farm’s problems.

Concerned about the declining health of people all around them, Native American women are sparking physical and spiritual rejuvenation through reclaiming traditional foodways.

Meat-based or vegetarian, with or without beans, potatoes in or out, tomato sauce or real tomatoes added, dried mushrooms or smoked pears, or maybe just mom's borsch? Which variant should be considered "the real thing"? The battles have been lasting for years. That is why Yevhen Klopotenko, a well-known chef, sets out on a journey across Ukraine to uncover the most fascinating borsch recipes and to find the secret ingredients which make this dish unique.

Réjean Vigneau, a butcher in the Magdalen Islands, has been working to promote seal meat for nearly 30 years. This film explores the challenges of a resource that is abundant in the Gulf waters and remains untapped. It also delves into the possibilities that this meat presents in terms of consumption, industry, and the potential to bring the riverbank residents closer to the river they inhabit.

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 eye view, in different unique locations of the Iberian Peninsula. From the Somontano de Barbastro in Aragón, to the south of Andalusia, with a sea of ​​olive trees, in the mountain ranges or in the fertile plains and riverbanks. A humanized territory that, for centuries, has been sculpting history and this, not only giving a characteristic identity to our landscape, but also outlining the gastronomic tradition and culture of the Mediterranean.

Every year at Christmas, the women of the Slavonian Ladies' Auxiliary celebrate their culinary heritage by getting together to make pusharatas (a type of Croatian doughnut) for the people of Biloxi, Mississippi.

A Warsaw-based Vietnamese cook struggles to fit into the European culture, which his ten-year-old daughter has already embraced as her own. A story about love, misunderstanding and food.

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The association of Whitby with Bram Stoker’s Dracula is fairly well-known; the writer Leo Walmsley less so. Michael Clegg takes us on a journey around the places that inspired both authors, Whitby and Robin Hood’s Bay, just five miles apart on the Yorkshire coast. With the help of excerpts from two films based on their novels, ‘Turn of the Tide’ (1935), and ‘Scars of Dracula’ (1970), Clegg provides a guide to their work and the very different tales they have to tell.

An educational film intended for children from 6 to 8 years of age. ‘We Grew A Frog, 1970’ tells the story of two schoolchildren, Lynne and Martin, who collect frog spawn from the village pond, take it to school, and there, in a tank, watch the spawn grow into frogs. The film shows in close-up the developmental stages of the spawn-to-frog process. This educational film features the pupils of Whatfield School in Suffolk. Headteacher, Gwen Dunn wrote and told the story.

O child, I know it can be bad. O child, sometimes you're be sad. O child, it can be true. O child, sometimes it can be all new. Here comes the sun.

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