Bugs (2016)

(7) based on 2 votes
Although scientists and agribusiness have started touting edible insects as the future of sustainable food, the notion of eating bugs hasn’t exactly gained much popularity among the general public. Head Chef Ben Reade and Lead Researcher Josh Evans from the Nordic Food Lab in Denmark are looking to change that. With a focus on food diversity and deliciousness, they set out on a globe-trotting mission to take on the politics of the palate, sampling grubs in the Australian outback, pillaging giant wasp nests in Japan and attending food expos where entrepreneurs pitch their flavorless farmed crickets. Along the way, they put their own haute cuisine spin on local insect delicacies, whipping up dishes like cricket and grasshopper ravioli, maggot cheese gelato and bee larva ceviche.
Directors
Release Date
Apr 16, 2016
Runtime
01h 15m
Actors
Genre
Available in streaming on

Although scientists and agribusiness have started touting edible insects as the future of sustainable food, the notion of eating bugs hasn’t exactly gained much popularity among the general public. Head Chef Ben Reade and Lead Researcher Josh Evans from the Nordic Food Lab in Denmark are looking to change that. With a focus on food diversity and deliciousness, they set out on a globe-trotting mission to take on the politics of the palate, sampling grubs in the Australian outback, pillaging giant wasp nests in Japan and attending food expos where entrepreneurs pitch their flavorless farmed crickets. Along the way, they put their own haute cuisine spin on local insect delicacies, whipping up dishes like cricket and grasshopper ravioli, maggot cheese gelato and bee larva ceviche.

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Cowspiracy: The Sustainability Secret

Follow the shocking, yet humorous, journey of an aspiring environmentalist, as he daringly seeks to find the real solution to the most pressing environmental issues and true path to sustainability.
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7.7
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Cowspiracy: The Sustainability Secret

2014

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A Tale of Two Kitchens

Two countries, two restaurants, one vision. At Gabriela Cámara's acclaimed Contramar in Mexico City, the welcoming, uniformed waiters are as beloved by diners as the menu featuring fresh, local seafood caught within 24 hours. The entire staff sees themselves as part of an extended family. Meanwhile at Cala in San Francisco, Cámara hires staff from different backgrounds and cultures, including ex-felons and ex-addicts, who view the work as an important opportunity to grow as individuals. A Tale of Two Kitchens explores the ways in which a restaurant can serve as a place of both dignity and community.
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6.2
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A Tale of Two Kitchens

2019

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Ayi

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.
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6.0
Ayi
In The Heat

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.
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In The Heat

2024

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Pelican: 74 Years of Japanese Tradition

Pelican, a bakery located at Asakusa, Tokyo, becomes crowded every morning. There are only two types of bread sold. It looks ordinary but meet a bakery that has been loved for 74 years with a taste you won't get tired of even if you eat it everyday!
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6.0
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Pelican: 74 Years of Japanese Tradition

2019

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A Food-Chooser's Guide to the Well-Fed Cell (3rd Edition of Food That Builds Good Health)

A third edition of the motion picture Food That Builds Good Health. Uses animation to discuss nutrients, basic food groups and balanced meals. Explains what calories and empty calories are and stresses the importance of checking labels for sugar and other additives that a body's cells don't need at all.
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A Food-Chooser's Guide to the Well-Fed Cell (3rd Edition of Food That Builds Good Health)

1982

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Merci Bocuse

A young and ambitious team of chefs face the life-changing challenges of competing in the world's most prestigious culinary competition.
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7.2
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Merci Bocuse

2019

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Gluten, l'ennemi public ?

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8.0
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Gluten, l'ennemi public ?

2020

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The God of Ramen

Every day, people would queue for over two hours for a bowl of ramen. What’s the celebrated chef’s secret ingredient? There is no secret ingredient. In fact, as most fans of Taishoken believe, it’s the charisma of owner Kazuo Yamagishi that attracted people from all around Japan to his modest shop. His personality and love for his craft, combined with a precise mélange of flavours, combined to create perfection in each ramen bowl. This heart-warming documentary is not just for noodle fans, but for anyone who loves to be inspired by passionate people.
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6.9
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The God of Ramen

2013

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Food Fight

A fascinating look at how American agricultural policy and food culture developed in the 20th century, and how the California food movement rebelled against big agribusiness to launch the local organic food movement.
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8.0
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Food Fight

2008

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In Organic We Trust

What’s “organic” really? Are people better off eating organic foods? Are organic farms better for the environment? This film looks into the organic food industry and explore its shortcomings. We will explore cost, access, and health. Most importantly, it will examine paths towards a truly organic, self-sustaining agriculture system with local farmer’s markets, urban farmers, and school gardens inspiring new solutions.
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6.5
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In Organic We Trust

2012

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Food on the Go

The diaspora of millions of Italian emigrants marked a strong nutritional influence of this nation on the American continent. The documentary collects the similarities and differences between the dishes adapted to the American taste and his native Italy.
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5.2
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Food on the Go

2017

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The Gods of Food: The Last Promise

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8.0
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The Gods of Food: The Last Promise

2017

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