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Ascension

   2021    Culture
The absorbingly cinematic Ascension explores the pursuit of the 'Chinese Dream.' This observational documentary presents a contemporary vision of China that prioritizes productivity and innovation above all. Behind all, the ideology used in China to acquire acquiescence from the lower class workers in the factories, restaurants, resorts, etc who are sold a dream of one day being able to join the elite classes if they work hard enough.
Almost mesmerizing with its cinematography, akin to the dreams of consumerism and the narratives of wealth that are being sold to the underclass workers, the film nicely illustrates the Chinese economy of the present.

The Truffle Hunters

   2021    Culture
(Click CC for Subtitles) Deep in the forests of Northern Italy resides the prized white Alba truffle. Desired by the wealthiest patrons in the world, it remains a pungent but rarified mystery. It cannot be cultivated or found: the only souls on Earth who know how to dig it up are a tiny circle of canines and their silver-haired human companions-Italian elders with walking sticks and devilish senses of humor-who only scour for the truffle at night so as not to leave any clues for others. Still, this small enclave of hunters induces a feverish buying market that spans the globe.
With unprecedented access to the elusive truffle hunters, filmmakers Michael Dweck and Gregory Kershaw follow this maddening cycle from the forest floor to the pristine restaurant plate. With a wily and absurdist flare, The Truffle Hunters captures a precarious ritual constantly threatened by greed and outside influences but still somehow protected by those clever, tight-lipped few who know how to unearth the magic within nature.

Feast to Save the Planet

   2021    Culture
Master Chef judge Gregg Wallace and mathematician Dr Hannah Fry take over a restaurant and invite five special guests to enjoy a dinner party with a difference, where they will be scored on the carbon footprint of every dish they choose. Food accounts for a third of all greenhouse gas emissions, so making informed choices about what we eat is more important than ever.
Gregg is with the kitchen team preparing delicious dishes and uncovering tips and tricks we can all use to cook more sustainably. Hannah is working with environmental scientists to reveal the carbon footprint of every single item on the menu and uncovering the latest research that can help us enjoy the food we love that doesn't cost the Earth.

Virgilio Martinez

   2017    Art
Virgilio Martínez is the chef/owner of Central, a restaurant in Lima, Peru that currently sits at number four on the World’s 50 Best Restaurants list. After a decade spent cooking in kitchens around the world, Martínez only found his true identity as a chef when he began exploring the different regions of his native Peru, from the ocean to the Andes. While some chefs are obsessed with a 'sense of place,' Martínez strives to offer his guests a sense of many places — entire ecosystems over the course of a tasting menu.
Martínez always had an adventurous spirit, but growing up in Peru during the 70s and ‘80s meant that many parts of the country were closed off to him. As a teenager, he learned that pursuing a career in the kitchen would allow him the freedom to travel all over the world. The chef ended in charge of a restaurant in Madrid. This is really where Virgilio started to develop his experimental style. Martínez decided to leave Spain to go and work on opening his own restaurant in Peru. He decided to explore the idea of cooking dishes based on altitudes and ecosystems. Martínez runs Central’s kitchen with his wife, Pia León. They developed the altitude-based menu concept together. Martínez’s sister, Malena, has a science background, so he brought her on as part of the team to explore different terrains in search of ingredients that they could use at the restaurant. Virgilio remarks: 'We use 180 ingredients, and 50 percent of them are unknown.' The altitude-themed tasting menu was introduced in 2012, and the following year, Central landed at the bottom of the World’s 50 Best Restaurants list. Two years later, it soared to number four.
Series: Chef's Table

La Joie De Vivre

   2017    Culture
The demands of a celebrity chef, especially one that runs three vibrant restaurants and a fried chicken franchise, are rigorous. The daily upkeep to ensure quality and consistency in his establishments keep him busy enough, but add to that the photo shoots, TV appearances, interviews and a constant online presence, and the tasks become herculean.
When Ludo Lefebvre needs to escape the chaos, he heads to the lilting and poetic world of Paris in the spring, where the emphasis is placed on the joy and fun of life.
Series: The Mind of a Chef
Inside the World Toughest Prisons
Inside the World Toughest Prisons

   2020    Culture
The Crime of the Century
The Crime of the Century

   2021    Medicine
Africa with David Attenborough
Africa with David Attenborough

   2013    Nature
The Putin Interviews
The Putin Interviews

   2017    Culture
Leaving Neverland
Leaving Neverland

   2019    Culture
Dinosaur Planet
Dinosaur Planet

   2003    Science