Alice Waters and Her Delicious Revolution(2003)

James Beard: America's First Foodie(en)

Food in the 21st century has become much more than “meat and potatoes” and canned soup casseroles.” Chefs have gained celebrity status; recipes and exotic ingredients, once impossible to find, are now just a mouse click away; and the country's major cities are better known for their gastronomy than their art galleries. This food movement can be traced back to one man: James Beard. His name graces the highest culinary honor in the American food world today—the James Beard Foundation Awards. And while chefs all around the country aspire to win a James Beard Award, often referred to as the “culinary Oscars,” many of those same chefs know very little about the man behind the medal. Respected restaurateur Drew Nieporent summed it up when he said, “Everybody knows the name James Beard. They may not know who he is, but they know the name.”

Heart Mountain: Three Years in a Relocation Center(en)

A documentary film about the internment of Japanese Americans at Heart Mountain, Wyoming during World War II. The program, hosted by Jan Yanehiro, proceeds in part as a series of interviews. It also includes archival film footage of Heart Mountain and Japanese Americans during World War II, as well as present day footage of the Heart Mountain landscape.

Showdown With Iran(en)

As the United States and Iran are locked in a battle for power and influence across the Middle East—with the fear of an Iranian nuclear weapon looming in the background—FRONTLINE gains unprecedented access to Iranian hard-liners shaping government policy, including parliament leader Hamid Reza Hajibabaei, National Security Council member Mohammad Jafari and state newspaper editor Hossein Shariatmadari. In this report, FRONTLINE examines how U.S. efforts to install democracy in Iraq have served to strengthen Iran's position as an emerging power in the Middle East.

Sous pression(fr)

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.

Buried Seeds(en)

Buried Seeds, a film by Andrei Severny, is a timeless story of human passion, willpower, and resolve in the face of adversity. The film follows Michelin Star Chef Vikas Khanna's on his journey as an immigrant. Born with clubbed feet in Amritsar, Vikas is bullied by his classmates. Khanna takes refuge in his grandmothers kitchen and discovers his passion for the vivid traditions of Indian cuisine. At the age of 29, Vikas moves to New York with nothing in his pocket and ends up in a homeless shelter. Through years of struggle and hard work Vikas opens his first Indian restaurant in Manhattan. Over time Vikas Khanna grows to become one of the most influential chefs in the world and a cultural ambassador of his nation. While wealth and glory may be transient, what truly defines him is the will to create himself every single day.

The Balloonist(en)

Meet Brian Boland—the beloved, eccentric hot air balloonist and artist from the rural Upper Valley of Vermont.

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.

Marcella(en)

Marcella Hazan didn’t just teach Italian cooking—she changed the way America eats. Fearless, passionate, and exacting, she introduced authentic recipes to millions. Julia Child called Marcella “my mentor in all things Italian.” Featuring Jacques Pépin, Danny Meyer, April Bloomfield, and Lidia Bastianich, this intimate portrait reveals the bold woman who forever shaped home kitchens.

Grizzly 399: Queen of the Tetons(en)

Known only by her research number, Grizzly 399 has been a fixture in Grand Teton National Park since 2007, becoming the world's most famous grizzly bear. Now 399 is raising four cubs in the face of human encroachment, a warming climate, and the threat of losing protection under the Endangered Species Act as citizens from Wyoming, Idaho, and Montana attempt to remove grizzlies from the protected list. In a riveting story full of twists and turns, hope and heartbreak, Grizzly 399 stands as a symbol of the clash between humans and the wild.

King Georges(en)

French chef Georges Perrier tries to keep his internationally renowned restaurant relevant in the new culinary world.

Merci Bocuse(en)

A young and ambitious team of chefs face the life-changing challenges of competing in the world's most prestigious culinary competition.

Roadrunner: A Film About Anthony Bourdain(en)

An intimate, behind-the-scenes look at how an anonymous chef became a world-renowned cultural icon. This unflinching look at Anthony Bourdain reverberates with his presence, in his own voice and in the way he indelibly impacted the world around him.

Man in the Field: The Life and Art of Jim Denevan(en)

In this graceful study of the balance between solitude and community, artist and chef Jim Denevan roams across the US, transforming landscapes into breathtaking, sustainable dining experiences framed by ephemeral installation art.

Soul(en)

Soul explores the secrets of gastronomy where two cuisines apparently so opposite in their philosophy, conception and experience, have both earned the highest culinary recognition, three Michelin stars.

Blind Sushi(en)

A blind adventure writer and the first sustainable sushi chef search for enlightenment in the murky depths of the New England coast.

Finding Gastón(es)

There are many great chefs around the world. Only one is considered to be a National hero. Meet chef Gaston Acurio and follow him in a journey to find out the stories, the inspirations and the dreams behind the man that has taken his cuisine outside the kitchen in a mission to change his country with food. Let this journey take you into the world of Peruvian cuisine to discover the power of food in Peru. Because the people that are passionate enough to believe they can make a difference are actually the ones who do.

The Raw Gourmet, Volume Three: Palate-pleasing Entrées to Feed 4 to 400(en)

Culinary artist Nomi Shannon prepares luscious entrées and explains how to expand her recipes to feed a crowd. Nomi prepares raw lasagna, an all-raw pasta (with pesto, pomadoro, or marinara sauce), and a spinach mouse—the raw food answer to quiche!

The Raw Gourmet, Volume Two: Making Meals Out of Nuts and Seeds(en)

Culinary artist Nomi Shannon shows us how to use nuts and seeds to make hearty entrees and protein-rich meals. Nomi demonstrates how to make nori rolls, stuffed peppers, 'neat-balls' and gravy, Asian pate, chiles rellenos, pâté, loaves and the sun garden burger.

Constructing Albert(en)

Portrait of the Catalan chef Albert Adrià, brother of the world-renowned chef Ferran Adrià, an emerging figure in the world of Spanish haute cuisine, with his own voice, far from the shadow of his brother.