Dough(2024)

Strudel Sisters(hu)

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.

Fromages de montagne, au sommet du gout ?(fr)

Liberty in a Soup(en)

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.

Belmondo, l'Italie en héritage(fr)

À nos terres : Autonomia paisana(fr)

80.000 Schnitzel(de)

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.

En avant guinguette!(fr)

Borsch: The Secret Ingredient(uk)

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.

Le camembert nous ouvre sa boîte(fr)

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.

The Birth of Saké(ja)

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.

Du phoque au menu(fr)

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.

El paisaje del olivar(es)

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.

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.

Return: Native American Women Reclaim Foodways for Health & Spirit(en)

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

The Taste of Pho(pl)

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.

Kidung Kaldu(id)

Das Auge Afrikas: Der Filmpionier Hans Schomburgk(de)

In 1898, barely 18 years old, the German Hans Schomburgk, a native of Hamburg, set foot on the black continent for the first time. In 1912, he was admitted to the Royal Geographical Society in London and convinced a production company to finance his first film expedition to Africa. Two years later, the apprentice director achieved immense success with the documentary "Hiking and trails in Africa". Tested by the two world conflicts - the Allies confiscated his reels during the Great War, just like the Nazis, in 1940 - Hans Schomburgk managed to bounce back by setting out again to film the endangered wildlife of Kruger Park or the ancient traditions of the San, until to his farewell to Africa in 1956.

Tardor Calenta(es)

How to Be an Ex-Prime Minister(en)

Michael Cockerell tells the story of how prime ministers have coped with life after Number Ten, after Tony Blair became the youngest member of the ex-PMs' club for a hundred years. The film reveals who left office bankrupt, who did TV commercials for Cheshire cheese, who had his own chat show and who has never had a single happy day since leaving Number Ten. Cockerell, who met the eight PMs prior to Blair, looks at what Tony planned do next and just how many millions he could make from being an ex-PM.

United We Stand - Musicians in Time of War(nl)

A documentary about the relation between music and war.