La cuina dels homes (2022)

Durante um banquete luxuoso com uma hordas de servidores e manobristas, onze convidados mimados participam no que parece ser uma carnificina gastronômica e ritualística. Neste universo absurdo e grotesco com uma sequência de acontecimentos.

A creative journey into the unique mind of René Redzepi, chef and co-owner of Noma, voted best restaurant in the world four times.

Internationally renowned chef, Yotam Ottolenghi, returns to his hometown of Jerusalem to discover the hidden treasures of its extraordinarily rich and diverse food culture. He meets and cooks with both Arabs and Jews in restaurants and at home, who draw on hundreds of years of tradition to create the dishes that define the city, and explores the flavours and recipes that have influenced his palate. Much has changed since his childhood in Jerusalem, and politics is never far away, but Yotam finds that food is sometimes the one area where the different communities can come together. From the humble street foods of hummus and falafel, to the cutting edge of Jerusalem cuisine, Yotam uncovers the essence of what makes the food of Jerusalem so great.

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.”

Zosimo is the best at his trade. But if he can not work, his life holds no meaning.

Documentário político e poético, O MINEIRO E O QUEIJO conta como a técnica de produção artesanal de queijo chegou a Minas no século XVIII, trazida por aventureiros portugueses em busca de ouro. Hoje, quase 30 mil famílias vivem da produção do queijo artesanal em todo o estado.

Danish culinary entrepreneur and Noma co-founder Claus Meyer has kickstarted a gastronomic revolution in Bolivia’s capital of La Paz with the opening of Gustu, a fine-dining restaurant and cooking school for the country’s impoverished youth. Kenzo, a hunter raised in the Bolivian Amazon, and Maria Claudia, a native of the Andean altiplano, have resettled in La Paz in order to pursue a career in the culinary arts. Under the tutelage of Meyer, these young Bolivians are working towards a better future as they attempt to establish their country as the world’s next great culinary destination.

From 3 stars chefs to female cooks, sommelières, entrepreneuses all around the world, meet innovative women who want to change the world through gastronomy.

Duas merendeiras escolares estão dispostas a tudo - mesmo tudo - para se tornarem chefs pessoais de Johnny Depp.

Well before many chefs of his generation, Michel Troisgros hit on culinary practice and culture which today lie at the heart of world gastronomy. Refusing to bend to fashion, his cuisine is unrestrained and personal, bright and cheerful, making the world-renowned Maison Troisgros resolutely modern even four decades after its inception. This tasty yet minimalist cuisine is echoed in Paul Lacoste's meticulous direction, where the handsome lighting and smart photography make the film a pure delicacy.

“Déguste” invites you to live through the point of view of a cooking chef for a day. A day at the top of food chain, closest to the matter. A day in the culinary crash.

The documentary explores the world of culture, nature and gastronomy through one chef's eyes across the marshlands of the Venetian Lagoon.

Keith Allen meets his long-term hero, Keith Floyd, who transformed the presentation of gastronomy on British television.

Join world renowned chefs, Pierre Sang & Cédric Grolet, as they travel Saudi Arabia experiencing new flavours, meeting other chefs and learning Arabic cooking techniques.

Os amigos liderados por Johnny Knoxville exploram o limite do bom gosto com esquetes e brincadeiras obscenas, nojentas e grotescas. Essas pegadinhas, punições corporais e acrobacias insanas não são para aqueles que têm o estômago fraco.

For a book project, photographer Timothy Greenfield-Sanders took photographs of 30 stars of adult movies, each pair of photographs in the same pose, clothed and nude. This film records the photo shoots and includes interviews with the performers and commentary from eight writers (and John Waters). The actors and writers discuss economics, nudity and exhibitionism, careers, and private lives.

30 anos após "Garganta Funda" ter revolucionado a opinião pública, surge Dentro de Garganta Funda - o documentário que coloca frente a frente as modestas intenções de quem fez o filme e as consequências devastadoras que (inadvertidamente) criaram.

Documentário que não só examina as vidas e carreiras de alguns dos maiores nomes da história da indústria do entretenimento adulto, mas o que acontece com eles depois que deixar o negócio e tentar viver a vida normal que milhões de outros americanos desfrutam. Como os adolescentes e adultos jovens, nenhum deles pensou que a pornografia estava o seu futuro. Eles eram artistas, jogadores de beisebol, crianças prodígio, e até mesmo Ivy Leaguers.