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Weekly New Release - Food & Drinks
Fruit and vegetables, while often seen as accompaniments or side-dishes, are very versatile and flavoursome for the knowledgeable chef. This appealing, practical program is led by an experienced industry chef, who demonstrates how to classify, select, store, prepare and present fruit and vegetables, as well as insights on modern food standards and the debate surrounding food miles. Hospitality audiences will find this program an ideal introduction before progressing to Vegetable: Cooking Techniques.
Please contact us for primary and secondary schools pricing.
Note : The above titles may have some territorial restrictions. Please feel free to send us an enquiry.
DVD / 2013 / 15 minutes
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Food enthusiasts around the world have long viewed meat, in all its varieties, as the pinnacle of cooking. But a lot of skill and knowledge is needed to deliver fantastic meat dishes. In this engaging, practical program, a professional chef demonstrates how to roast, fry, grill, stew, braise and lard meat - all of which provide very different appearances, flavours and textures. Understanding the best temperatures, conditions and treatment of meat can take years of practice, but this presentation is the perfect introduction for those with a passion for cooking.
Please contact us for primary and secondary schools pricing.
Note : The above titles may have some territorial restrictions. Please feel free to send us an enquiry.
DVD / 2013 / 16 minutes
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Food enthusiasts around the world have long viewed meat, in all its varieties, as the pinnacle of cooking. But a lot of skill and knowledge is needed to deliver fantastic meat dishes. This step-by-step program focuses on how chefs prepare meat before cooking. A professional chef guides viewers through identifying meat cuts, hygiene and safety, storage and packaging, knife selection, and meat cleaning and boning. Audiences in hospitality will gain a technical understanding of meat and how best to prepare a cut before cooking. An ideal companion program to 'Meat: Cooking Techniques', this program has plenty to offer for those with a passion for cooking.
Please contact us for primary and secondary schools pricing.
Note : The above titles may have some territorial restrictions. Please feel free to send us an enquiry.
DVD / 2013 / 20 minutes
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Vegetables, while often seen as accompaniments or side-dishes, are very versatile and flavoursome for the knowledgeable chef. This appealing, practical program is led by an experienced industry chef, who demonstrates cooking techniques for a variety of vegetables. Hospitality audiences will learn how to braise, roast, steam, grill, flame grill, and stir fry. How to select and use knives and cooking equipment provides the finishing touches on a highly creative area of culinary expertise.
Please contact us for primary and secondary schools pricing.
Note : The above titles may have some territorial restrictions. Please feel free to send us an enquiry.
DVD / 2013 / 16 minutes
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With the global economy in flux, one sector remains strong. Surprising as it may seem, we are talking about caviar. The world's leading producers are grabbing huge shares of the market thanks to their farm-raised fish. From their labs where the tiny eggs are assembled to the 5-star hotels of Abu Dhabi, from the kitchens of the greatest Parisian chefs, to highly exclusive caviartasting clubs, this film follows, for the first time, the people who have turned caviar into a real business and also into a way of life. This is a trip into an astonishing world, where luxury and gastronomy are but one.
DVD / 2012 / (Senior High - College) / 52 minutes
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Experience the amazing and delectable delights of chocolate... Plunge your senses into the world of master chocolatier Patrick Roger - from the lab where this audacious artist creates his luxurious chocolate gems, to Ecuador and the source of the finest quality beans. Meet pastry chef Thierry, whose cocoa-coated gourmet universe produces textures and flavors to seduce and surprise the palate-cocoa spring rolls, chocolate bonbons with foie gras.... Discover the health benefits of chocolate, from anti-aging serums to treatments for cavities and even cancer! A truly wondrous decadence.
DVD / 2012 / (Senior High - College) / 52 minutes
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By TEALDI (Stefano)
A film-journey that lives up to its subject matter, in a good hot and strong way!
In spite of the fall of the Berlin Wall, the world is still divided in two - on the one side the coffee producing countries, on the other those that drink it. This dividing line has influenced the world economy and the habits of individual populations.
But since the end of the 20th century, coffee has gone from being a local tradition to a planetary custom, with its temples, rituals and sects.
"What else?" The little capsule is the latest embodiment of a history that stretches back almost to the beginning of our era, to Arabia, when the Prophet Mohammed announced the new revealed religion, Islam.
After oil and steel, coffee is the most exchanged commodity in the world. Every day, coffee producers' lives are regulated by the prices fixed on the financial markets in Chicago, London and Hong Kong. It's hardly surprising, then, that fair-trade coffee has become such a widespread movement!
No other drink has adapted so largely to the customs of the societies its has conquered. An Expresso in Italy is a small, intense, creamy mouthful, consumed standing up, at the counter. In Turkey, Greece, Brazil and Africa, is it part of a slow, repetitive welcome ritual. The New World landed a few years ago on Planet Starbuck's (16,000 branches in 40 countries), where it discovered new behaviours, a new vocabulary, and a veritable coffee religion.
DVD (Region 3, With English / Traditional Chinese Subtitles) / 2010 / 52 minutes
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By LAFONT (GERARD)
Those who don't drink orange juice at breakfast are few and far between. The U.S. model has, once again, colonised almost the entire planet. And orange juice has now squeezed itself into the select club of the most consumed liquids.
Over 550 million litres are gulped down every day all over the world, and Europe accounts for half of that figure. 80% of world production of orange juice takes place in Brazil and so travels 12,000 km to Europe by boat. Along with football, coffee and samba, Brazil now has a forth cliche to be proud of - oranges and, in particular, juice. (But Brazilians themselves only drink fresh juice, never industrial juice, which they reserve export).
Over the last 30 years, orange juice has steadily become a product of daily consumption, and therefore a true symbol of globalisation. A simple carton of concentrated juice contains a major part of our contemporary history! It is this concentration of life that the film portrays.
We travel to meet a President, a producer of pomegranate juice which bestows eternal youth on those who drink it, producers of cranberries, which are so highly appreciated, a festival has been dedicated to them, a wild American who landed in Paris, and other gourmets who savour juices made from mangoes, bananas, pineapples, apples, ginger, baobab, sugar cane, hibiscus flowers, soursop, tamarind and grapes.
DVD (Region 3, With English / Traditional Chinese Subtitles) / 2010 / 52 minutes
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By BOURGEOIS (PIERRE)
Whether we like milk or not, we all began our lives drinking it.
But we are the only mammals to continue drinking it once we reach adulthood, and the only mammals to drink the milk of another mammal.
Neither vegetable nor mineral, milk is also our only drink to come from a human being or animal, most often a cow. In India, cows are sacred as they give milk - the cow is revered as the mother of all men. Milk can be found everywhere in India, at all times of day. And India is today the world's number one producer of milk.
In less than a century, milk has become the second world food industry. But would we be talking about the globalisation of milk if a real revolution hadn't occurred - the invention of its conservation?
It is impossible to ship such a fragile foodstuff without industrial packaging. It was in Switzerland in the 1870's that Henry Nestle, a German chemist, prepared the great milk revolution by pioneering its conservation. He also had the idea of recreating breast milk and shipping it to all four corners of the planet.
During this film, we discover stables in the heart of Bombay, we learn that milk promotes spiritual elevation, that mare's milk is the great ally of dermatologists, that Cleopatra owed her silky body to ass's milk, that producing raw milk in California is a sign of rebellion and a source of wealth, and that China is finally starting to drink milk.
DVD (Region 3, With English / Traditional Chinese Subtitles) / 2010 / 52 minutes
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By FRANCOIS (PIERRE-OLIVIER)
An effervescent and scientific enquiry into a strange phenomenon that has conquered the world - soft drinks. A homage to the universal drink.
It's a universal truth that, whether at the summit of Kilimanjaro, in deepest Siberia or in North Korea, there's not a place on the planet, not a bar, nor a fridge, where those small brightly-coloured bottles and cans have not taken up residence - to the great delight of parched consumers, and to the great dismay of nutritionists.
This film features collectors, consumers, dancers, footballers and chemists, as well as Richard Nixon, Nikita Krushchev's sons, Sarah Bernard and Pope Pius X!
DVD (Region 3, With English / Traditional Chinese Subtitles) / 2010 / 52 minutes
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By LAFONT (GERARD)
The drink of kings and queens is the most consumed beverage after water in the world: 15,000 cups are being sipped at every second of the clock. An Impressive statistic for a drink that was discovered 4750 years ago!
One of the most fascinating stories of our civilization, the making and drinking of tea is represented in hundreds of drawings, engravings, books and poems, telling us more about the social cultural development of our world than any other gastronomy and confirming tea as one of the most documented practices in the history of mankind. And today tea is on the news, in TV commercials and is being sold in over 3000 different forms and tastes all around the world.
Journeying from the South of China to Japan, India, the United Kingdom and continental Europe, TEA FOR ALL looks at the phenomenal drink with its remarkable story. From the Nepali pluckers on the tea plantations of Darjeeling, to the Taiwanese tea ceremonies, British tea time and French merchandising, Indian tea auctions and Japanese marketing. Accompanying us are those who search for, grow, process, blend and sell tea...and they all share an infatuation with the drink!
DVD (Region 3, With English / Traditional Chinese Subtitles) / 2010 / 52 minutes
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By LAFONT (GERARD) , TASSY (EMMA)
From watersheds to clouds, this journey around the world examines a liquid that is far from being transparent, colourless, odourless and flavourless!
Empty, this non-identified transparent object weighs just a few grams. Yet full, it weighs billions of euros. Bottled water has invaded the planet. Who could have imagined, 30 years ago, it would become so essential to our daily lives?
Spa, mineral, natural, spring, sparkling - bottled, labelled and exported - water is worth a fortune. In the U.S and Iran, it costs more than petrol. And yet all over the world, mineral water is gaining territory. It has enjoyed a 50% increase in worldwide growth since 1999. We drink 200 billion litres of it a year - high stakes, indeed, for the contending multinationals.
Where does mineral water spring from? How it is captured and bottled? Is it simply the product of careful marketing, or does it have a history, rooted in jealously guarded local traditions? And does it have a distinctive taste?
DVD (Region 3, With English / Traditional Chinese Subtitles) / 2010 / 52 minutes
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Empty calories from sugar and fat found in many favorite beverages are adding inches to Americans' waistlines and may be contributing to rising rates of chronic disease. View five informative video segments offering suggestions for healthy beverage selections featuring Susan Moores, RD. Topics include:
How to pick "good" drinks for kids
Best beverages if you're watching your weight
How to pick healthful beverages
How to pick the right drink for sports and athletic performance
Busting caffeine myths
DVD (Closed Captioned) / 2010 / 28 minutes
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Statistics show Hong Kong's milk consumption has increased 6 times over the past 20 years. Yet research by Cornell University Emeritus Professor, T. Collin Campbell, shows casein in milk increases the chance of getting cancer in human. He says drinking more milk increases the chance of prostate cancer. But plant proteins from green vegetables and soybeans do not have similar effect. Advises people not to blindly follow a western diet. Shows children who, unknowing to their parents, are allergic to milk. Shows also a study which reveals that there is no correlation between milk consumption and bone fractures.
DVD / 2008 / 30 minutes
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Invite employees to a 30 min. informative and fun Lunch and Learn presentation to enhance your worksite wellness program.
Do the beverages you drink add a considerable amount of calories and fat to your diet? In this presentation, viewers will learn what beverages will keep them the most hydrated, healthy, and energetic. Also provides tips for choosing the best beverages.
Review
"The presentations use graphics and language that my clients can understand. The information is straightforward and the handouts beautifully complement the PowerPoint. Great information in a 30 minute format." - Renee Popova, Program Director, NV HealthLinks Prevention and Wellness Programs American Cancer Society, GWD
CD-ROM (Win, With PowerPoint Presentation) / 2008 /
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What's the buzz on caffeine? This fresh 31 slide PowerPoint presentation highlights caffeine's effects on the body while looking at the safety of highly-caffeinated energy drinks. Includes information about caffeine sensitivity, withdrawal, and an overview of common herbal supplements
CD-ROM (Win, With PowerPoint Presentation) / 2007 / (Grades 7-Adult) /
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The birth of breakfast cereal was the birth of the health food movement. Before that, breakfast was usually a fatty and vein-clogging combination of bacon, fried eggs, flapjacks and a mound of butter. The advent of corn flakes, oatmeal and other quick-to-prepare breakfast foods changed the way we start our day and the effect that our morning meal has on us.
DVD / 2002 / (Grades 6-12) / 23 minutes
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Corn is king. It's in the food you eat, it's in the pen you write with, it's in the car you drive. Indeed, it's one of the most versatile substances on the planet. It's also a very different product than the one that once grew wild across North America. We'll see how corn's evolution has been shaped, and how a tiny kernel becomes a piece of popcorn.
DVD / 2002 / (Grades 6-12) / 23 minutes
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That egg in your fridge is a miracle of technology, biology and genealogy. It starts with a line of purebred chickens and goes through four generations of hens before the perfect egg is produced. Then it has to be graded and transported? ? and sometimes broken. This episode looks at the science behind egg production, analysis and even preparation.
DVD / 2002 / (Grades 6-12) / 23 minutes
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They are a staple of the Western diet. They are also a great source of protein, a potential breeding ground of E. coli and a receptor of dangerous carcinogens. This episode looks at hamburger production, from cattle breeding and butchering methods, to cooking that succulent hunk of beef on the barbecue. Find out what happens as the meat is treated and heated.
DVD / 2002 / (Grades 6-12) / 23 minutes
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Ice cream is so much more than a delectable delight. It's a complex matrix of crystals, bubbles and globules that wants to fall completely apart. Fortunately, the delicate structure of ice cream is held together by a combination of chemical reinforcements and top-of-the-line freezing technology. This allows the perfect mix to be delivered to your tongue where the chemicals explode in a fantastic release of flavour and texture. The technology of ice cream production is explored, both small batch and large scale.
DVD / 2002 / (Grades 6-12) / 23 minutes
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For years people have thought of ketchup as a condiment packed with flavor, but light on nutrition. Oh, how wrong we were! Recent research has shown that heated tomato products are loaded with a form of molecule called lycopene that the body can easily absorb and which may fight cancer, heart disease and possibly even osteoporosis. This program tells you all about lycopene, the history of tomatoes and how ketchup is made.
DVD / 2002 / (Grades 6-12) / 23 minutes
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That slice of pizza you enjoy on Friday night is a tasty meal all right, but it's also a cultural hodgepodge of different regional flavors and preferences. In fact, depending on what type of pizza you order, you could be devouring a healthy chemical blend of cleansing ingredients or a health-reducing fat bomb that sets your balanced diet back for days. This program explores the combination of ingredients on your pizza, the evolution of this delicious food, and the technology involved in creating one of its most common ingredients: cheese.
DVD / 2002 / (Grades 6-12) / 23 minutes
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Originally, soft drinks were sold as medicine and contained ingredients that are now illegal. Now, soft drinks are tamer in content and better understood as merely a refreshing beverage. We'll see how they're made and find out exactly what they do when they get into your system.
DVD / 2002 / (Grades 4-9) / 23 minutes
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It's the most popular artificial flavour in the world. You can find it in all kinds of products. Despite a raging debate over whether natural vanilla is indeed superior to artificial vanilla, the molecules are actually exactly the same. So what's the big deal? You'll have to watch this episode to find out! Discover the unique method required to produce natural vanilla and how artificial flavours are created.
DVD / 2002 / (Grades 6-12) / 23 minutes
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Its invention was probably an accident. Someone left a bunch of grapes in the bottom of a pouch, tasted it a few weeks later and BAM, they were hit with a buzz. Since then, wine making has become a sophisticated scientific process, from the grafting of two different types of vines to make growing possible anywhere in the world, to the technology used to create a red or a white. Every step is precisely thought out. Pheromone strips are used to control bug populations. And it may come as a surprise that this intoxicating mix of grapes and yeast is actually good for you!
DVD / 2002 / (Grades 6-12) / 23 minutes
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Jack of the Beanstalk knew there is more to beans than meets the eye. Theyre a protein staple the world over; a rich food, often identified as a poor mans meal. To the ancient Greeks, beans contained souls; today, variety in beans symbolizes an increasingly multicultural world.
DVD / 2000 / (Senior High - College) / 23 minutes
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Kneaded, baked and sliced, this common food has built cities, changed religion and brought governments to ruin. We examine the rise and fall of our daily bread.
DVD / 2000 / (Senior High - College) / 23 minutes
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Fast Food is a fixture in the United States now spreading around the world. But its more than burgers and fries, weve always needed food to go. Unwrap the socio-economic origins and the impact on lifestyles.
DVD / 2000 / (Senior High - College) / 23 minutes
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Food plays a large role in the most intimate and profound human experiences, from courtship to weddings and funerals. Customs range from delicious to demanding, and vary amongEindividuals and cultures.
DVD / 2000 / (Senior High - College) / 23 minutes
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Minding your table manners depends a lot on your culture. And its not just about beingEpolite... throughout the ages manners at the table reflect our ever changing values.
DVD / 2000 / (Senior High - College) / 23 minutes
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Our diets, from one culture to the next, say a lot about who we are. Beliefs vary on what is good to eat and what is bad. Some are personal preferences, while most culturally determined. Our food myths and taboos are powerful, persistent and ever-changing.
DVD / 2000 / (Senior High - College) / 23 minutes
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Whether its Americanized spaghetti and meatballs, or authentic tortellini from Bologna, were in love with pasta. From ancient Persia to downtown New York, pasta has journeyed into our diets for both special occasions and everyday fare. Is it a passing fling or is this relationship for keeps?
DVD / 2000 / (Senior High - College) / 23 minutes
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A source of energy,a medicine, a spice, and a preservative. It even helps us to dialogue in the language of love. Once a luxury for the wealthy, now is it a curse for all?
DVD / 2000 / (Senior High - College) / 23 minutes
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The first tantalizing taste of summer. The Spanish explorers spread its succulent charm from New World to Old. It has climbed to numero uno in the home garden patch, and its chief ingredient in our king of condiments- ketchup. Now could the ubiquitous tomato harness secrets to health?
DVD / 2000 / (Senior High - College) / 23 minutes
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