Infusion(2010)
In Acadie, the only “real” tea is King Cole, blended in New Brunswick for the past 100 years. Traditionally drunk with a spot of Carnation condensed milk, it recalls simpler days when people would take the time to stop and smell… the tea. Infusion is a playful look at this tradition, its many symbols, and the memories it stirs. Some say a cup of tea promotes frank discussion and helps clear up misunderstandings; others swear they can read the future in the leaves left at the bottom. Perhaps there really is something magical about tea…

Movie: Infusion
Infusion
HomePage
Overview
In Acadie, the only “real” tea is King Cole, blended in New Brunswick for the past 100 years. Traditionally drunk with a spot of Carnation condensed milk, it recalls simpler days when people would take the time to stop and smell… the tea. Infusion is a playful look at this tradition, its many symbols, and the memories it stirs. Some say a cup of tea promotes frank discussion and helps clear up misunderstandings; others swear they can read the future in the leaves left at the bottom. Perhaps there really is something magical about tea…
Release Date
2010-01-01
Average
0
Rating:
0.0 startsTagline
Genres
Languages:
EnglishFrançaisKeywords
Similar Movies
Bessho Tea Factory(ja)
A documentary directed by Hori Teiichi who was a production assistant on the 1994 documentary Otentousama ga Hoshii and has worked in a wide variety of genres from pink films to ordinary theatrical releases. The lifestyle and scenery of Osawa, a village situated 740 meters up on the mountainous slopes of Hamamatsu city's northern region in Shizuoka Prefecture, are the focus of this first installment to the "Tenryu-ku" series. It straightforwardly captures the tea harvest in late May and the tea processing conducted in a factory while showcasing mist shrouded tea fields drummed by rain as well as the beauty of the glistening green of the tea leaf shoots.

The Wandering Chef(ko)
Jiho Im is a world-class chef who wanders the mountainous Korean peninsula on foot for unorthodox ingredients—acorns, weeds, and moss. Along his way, he cooks meals and develops deep relationships with the elders he meets. When one of his closest friends dies, he faces the challenge of his lifetime: cooking a 108-course feast in her honor for her family.

Two Brothers(en)
Arthur and Ernest are two bachelor fishermen who occupy the proverbial end-of-the-road on Morris Island, an Acadian community in southern Nova Scotia. Sober or not, they carry on with and for the filmmaker who is attempting to find out about their lives. The resulting encounters owe a smuch to Harold Pinter or Samuel beckett is they do to the documentary genre of film-making.
Island Memories(en)
In 1755, ten thousand French Canadian settlers were thrown off their land, loaded on ships, and exiled. Island Memories explores the past in a small Acadian community in Nova Scotia where the last survivor of this great deportation is reputedly buried. A lively film full of adventure, people, and history.

Government Cheese(en)
After years of overproduction, the Reagan administration unloads over 500 million pounds of surplus cheese on the American public in the 1980s. The pungent dairy product comes to be known as 'Government Cheese.'
Voices From the Landscape(en)
This docucumentary by John Brett conveys the impressions of cultural loss felt by an elderly Acadian man living on the south shore of Nova Scotia after his homestead has been deserted.

Food Evolution(en)
As society tackles the problem of feeding our expanding population safely and sustainably, a schism has arisen between scientists and consumers, motivated by fear and distrust. Food Evolution, narrated by Neil deGrasse Tyson, explores the polarized debate surrounding GMOs. Looking at the real-world application of food science in the past and present, the film argues for sound science and open-mindedness in a culture that increasingly shows resistance to both.

Meat(en)
Meat is the modern story of the animals we eat, as told by the people who never get to say their piece - from the solitary hunter who believes everyone needs to be educated about their food, to an industrial pig farmer who argues that money isn't his primary driver.

The Most Remote Restaurant in the World(da)
The meals based on indigenous ingredients and sustainability at the forefront. Project managers are soon faced with problems ranging from sourcing ingredients to staffing a high-end restaurant in a location inhabited by only 53 people.

Pusharatas: A Biloxi-Croatian Tradition(en)
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.
Fragile Harvest(en)
How safe is the future of the world’s food? This documentary explores a growing crisis in world agriculture. Plant breeding has created today’s crops, which are high yielding but vulnerable to disease and insects. To keep crops healthy, breeders tap all the genetic diversity of the world’s food plants. But that rich resource is quickly being wiped out. (NFB)

Ayi(fr)
Ayi comes from a rural area of Eastern China and doesn’t have the residential permit that would allow her to work in Shanghai. Yet, she has been cooking in the streets for twenty years, in an old neighbourhood soon to be demolished. The film unveils the chaos of an ultra-modern city aiming to wipe out so-called substandard practices and to deport an unwanted population.
Olympic Nick: A Donutumentary(en)
Short documentary about—the now closed—Olympic Doughnuts in Footscray, Melbourne.

Ketchup, Mayo: War of the Sauces(fr)
Ketchup and mayonnaise have experienced a global success. We love them, but we know almost nothing about them. How have they crossed the centuries and continents since their creation? From industrial tomatoes, specially shaped for the industrial process, to dried egg yolk powder dedicated to the food industry, industrial version sauces are surprising. However, it is possible today to eat gourmet versions of ketchups and mayonnaise. And it is not of little consequence to choose quality ones, because scientifically, they are indeed addictive.

Sugarly Yours!(en)
Our protagonists are part of these "pastry magicians" who take up the challenge of making, reinventing and transmitting to the whole world the taste of local delicacies. Through their pastries and their stories of passion and challenge, we will meet men and women who are passionate about the pastries of their regions. We will follow these musketeers in their adventures, their setbacks and their joy of living.

The World Conquest of French Pastries(en)
The French pastry again on the roof of the world! On January 23rd, France is awarded for the 8th time wins the pastry world cup again, one of the most prestigious international competitions of gastronomy. France thus remains the most successful country to this day. But the conquest of the world of the French pastry does not limit itself to awards. The know-how and the French creative genius are durably exported and spreads over all the regions of the world!

Noma at Boiling Point(da)
This documentary about Rene Redzepi's Copenhagen restaurant follows the proceedings in the kitchen for six months as Noma climbs to the top of the world's 50 best restaurants.
The Organic Life(en)
Sweat, sun, rain, tears, and green thumbs are all part of the challenge for a young couple attempting to become full-time organic farmers in this illuminating doc.

We Feed the World(de)
A documentary that exposes the shocking truths behind industrial food production and food wastage, focusing on fishing, livestock and crop farming. A must-see for anyone interested in the true cost of the food on their plate.

In The Heat(en)
This explores the reality of chefs and cooks as they struggle to create dishes and experiences enjoyed on a daily basis. The restaurant industry is a tough business, not just for profits, but for everyone involved.