Wednesday, July 22, 2009
We Feed The World - Essen Global (DE) (Engl)
(Deutsch)
In seinem Dokumentarfilm WE FEED THE WORLD – ESSEN GLOBAL beschäftigt sich der österreichische Regisseur Erwin Wagenhofer am Beispiel der Nahrungsmittelproduktion mit dem Wirken und den Folgen der Globalisierung.
Er geht in seiner Dokumentation unter anderem der Frage nach, woher die Billigtomaten aus unseren Supermärkten kommen und behandelt dabei die weit reichenden Folgen industrialisierter Landwirtschaft.
(English)
WE FEED THE WORLD is a film about food and globalisation, fishermen and farmers, long-distance lorry drivers and high-powered corporate executives, the flow of goods and cash flow–a film about scarcity amid plenty. With its unforgettable images, the film provides insight into the production of our food and answers the question what world hunger has to do with us .
In WE FEED THE WORLD, Austrian filmmaker Erwin Wagenhofer traces the origins of the food we eat. His journey takes him to France, Spain, Romania, Switzerland, Brazil and back to Austria.
Interviewed are not only fishermen, farmers, agronomists, biologists and the UN's Jean Ziegler, but also the director of production at Pioneer, the world's largest seed company, as well as Peter Brabeck, Chairman and CEO of Nestlé International, the largest food company in the world.
Every day in Vienna the amount of unsold bread sent back to be disposed of is enough to supply Austria's second-largest city, Graz. Around 350,000 hectares of agricultural land, above all in Latin America, are dedicated to the cultivation of soybeans to feed Austria's livestock while one quarter of the local population starves. Every European eats ten kilograms a year of artificially irrigated greenhouse vegetables from southern Spain, with water shortages the result.
(Video in German with English Subtitles)
Tuesday, July 21, 2009
Controlling our Food - Docu (Engl)
On March 11 2008 a new documentary was aired on French television - a documentary that Americans won’t ever see. The gigantic bio-tech corporation Monsanto is threatening to destroy the agricultural biodiversity which has served mankind for thousands of years.
Jamaica (Engl)
Kingston reveals the culture, the community and the dark underbelly of life in Jamaica - all through the island's cuisine.
Street Food - Kingston Part 1
Street Food - Kingston Part 2
Street Food - Kingston Part 1
Street Food - Kingston Part 2
Nairobi (Engl)
Street Food - Nairobi - Part 1
Many millions of people across Africa are dependent on street food not only for nourishment, but as a means of making a living. But poor hygiene practices cost thousands of lives. Street Food explores what, if anything, is being done to tackle the issue.
Street Food - Nairobi - Part 2
Many millions of people across Africa are dependent on street food not only for nourishment, but as a means of making a living. But poor hygiene practices cost thousands of lives. Street Food explores what, if anything, is being done to tackle the issue.
Street Food - Nairobi - Part 2
Paul Bocuse (Engl)
Paul Bocuse shows us his great restaurant (3 Michelin stars) and explains his secret passion, collecting mechanical organs.
Pt 1
Pt 2
Paul Bocuse the great French chef explains his philosophy of cooking and takes us on a guided tour of his sumptuous kitchen in his 3 Michelin star restaurant at Collanges sur Saone, near Lyon - France.
Pt 3
Paul Bocuse shows us his restaurant on the banks of the Saone. Watch the ballet of serving the 48 diners. This is haute cuisine.
Chef Legend Paul Bocuse turns 85 (Engl)
We portray the man who has dedicated his life to French gastronomy. Bocuse is the ambassador of the Nouvel Cuisine and the creator of the prestigious Bocuse d'Or cooking competition. And he has held on to his 3 Michelin stars for an incredible 45 years.
Pt 1
Pt 2
Paul Bocuse the great French chef explains his philosophy of cooking and takes us on a guided tour of his sumptuous kitchen in his 3 Michelin star restaurant at Collanges sur Saone, near Lyon - France.
Pt 3
Paul Bocuse shows us his restaurant on the banks of the Saone. Watch the ballet of serving the 48 diners. This is haute cuisine.
Chef Legend Paul Bocuse turns 85 (Engl)
We portray the man who has dedicated his life to French gastronomy. Bocuse is the ambassador of the Nouvel Cuisine and the creator of the prestigious Bocuse d'Or cooking competition. And he has held on to his 3 Michelin stars for an incredible 45 years.
Monday, July 20, 2009
Chef Donald Duck (Engl) Paperino, Disastri in Cucina (IT)
Donald Duck is listening to a radio cooking program when he hears a recipe for waffles. In his excitement he is using rubber cement instead of baking powder.
Paperino, Disastri in Cucina (IT)
Paperino si improvvisa cuoco e ne combina di tutti i colori.
Paperino, Disastri in Cucina (IT)
Paperino si improvvisa cuoco e ne combina di tutti i colori.
Chef Juan Mari Arzak (Esp)
Part 1
Part 2
Part 3
AVENTURA CULINARIA - JUAN MARI ARZAK (1/2) (Esp)
AVENTURA CULINARIA - JUAN MARI ARZAK (2/2
Juan Mari Arzak: El Mundo es una Casa (Esp)
El más reputado de entre los cocineros vascos fue un niño que nació en un restaurante. La puerta de su habitación daba directamente al comedor. Ésa era su entrada al mundo: un comedor repleto de comensales. Para Arzak cocinar y vivir son sinónimos, por eso afirma que él nunca ha tenido un restaurante, que la suya es una casa de comidas.Arzak ha sido y es el alma mater de la cocina vasca y también de la española. Sus amigos Ferrán Adrià, Anthony Bourdain y el fallecido Vázquez Montalbán aseguran en el documental que el caso de Arzak es único, que una figura como la suya es irrepetible.
Los Secretos de Arzak (Esp) (Link)
http://www.hogarutil.com/Cocina/Los+secretos+de+Arzak
Juan Mari Arzak - Los Oficios de la Cultura (Esp)
"Un pueblo es como come o come como es". Así de clara ve la relación de la cocina con la cultura Juan Mari Arzak, el cocinero protagonista de nuestro capítulo. Nos trasladamos a San Sebastián y con Igor Zalakaín, que actualmente está en prácticas en el propio restaurante de Arzak, vamos de compras al mercado y -con los sabios consejos de Juan Mari-, descubrimos cómo se organiza la cocina, la bodega, el laboratorio de investigación... Todo ello aderezado con las experiencias y la simpatía de este maestro. Un placer para los sentidos.
Part 2
Part 3
AVENTURA CULINARIA - JUAN MARI ARZAK (1/2) (Esp)
AVENTURA CULINARIA - JUAN MARI ARZAK (2/2
Juan Mari Arzak: El Mundo es una Casa (Esp)
El más reputado de entre los cocineros vascos fue un niño que nació en un restaurante. La puerta de su habitación daba directamente al comedor. Ésa era su entrada al mundo: un comedor repleto de comensales. Para Arzak cocinar y vivir son sinónimos, por eso afirma que él nunca ha tenido un restaurante, que la suya es una casa de comidas.Arzak ha sido y es el alma mater de la cocina vasca y también de la española. Sus amigos Ferrán Adrià, Anthony Bourdain y el fallecido Vázquez Montalbán aseguran en el documental que el caso de Arzak es único, que una figura como la suya es irrepetible.
Los Secretos de Arzak (Esp) (Link)
http://www.hogarutil.com/Cocina/Los+secretos+de+Arzak
Juan Mari Arzak - Los Oficios de la Cultura (Esp)
"Un pueblo es como come o come como es". Así de clara ve la relación de la cocina con la cultura Juan Mari Arzak, el cocinero protagonista de nuestro capítulo. Nos trasladamos a San Sebastián y con Igor Zalakaín, que actualmente está en prácticas en el propio restaurante de Arzak, vamos de compras al mercado y -con los sabios consejos de Juan Mari-, descubrimos cómo se organiza la cocina, la bodega, el laboratorio de investigación... Todo ello aderezado con las experiencias y la simpatía de este maestro. Un placer para los sentidos.
Sunday, July 19, 2009
African recipes (Engl) (FR) (DE)
Flavors of Africa (Engl)
Pastilla with Bananas and Apples recipe (Engl) (Link)
Ben O'Donoghue travels high into the Atlas Mountains and discovers Pastilla: a delicious Berber pastry made with Honey and Almonds.
http://www.babelgum.com/140229/planet-food-recipe-morocco-pastilla-with-bananas-apples.html
Argan Oil (Engl)
The Berbers, the people who populate the Agadir region of Morocco, have used the Argan tree for hundreds of years as a source of food, charcoal, firewood, and building material. The argan’s oil, however, is probably its most notable use. Now endangered and under protection of UNESCO, the Argan grows wild in semi-desert soil, its deep root system helping to protect against soil erosion and the northern advance of the Sahara.
Goats like the pulp of argan fruits and often try to climb the trees to get at them. They will digest the pulp, but shed the undigested seeds in their feces. As these have shells that are somewhat softened and easier to crack, they are occasionally used to produce oil for non-culinary purposes. An urban legend has it that all argan oil is produced this way. This myth seems to be based on the fact that occasionally, shrewd traders would have sold (and may still try to sell) such "non-food grade" argan oil to ignorant travelers or tourists. The fact that the nuts acquire a foul aroma in passing through the animal's digestive tract makes it easy to tell this oil apart from food-grade produce with its rich, walnut oil-like flavor.
The tree produces an oval-shaped green fruit which contains 2-3 kernels inside a pit. In order to extract the kernels from the almond, the almond must first be cracked open. Machines designed to crack them have been know to fail.
The most labour intensive part of oil-extraction is removal of the soft pulp (used as animal feed) and the cracking by hand, between two stones, of the hard nut. The seeds are then removed and gently roasted lightly to bring out the flavor. This roasting accounts for part of the oil's distinctive, nutty flavor. The traditional technique for oil extraction is to grind the roasted seeds to paste, with a little water, in a stone rotary quern. The paste is then squeezed between hands to extract the oil. The extracted paste is still oil-rich and is used as animal feed. Oil produced by this method will keep 3-6 months, and will be produced as needed in a family, from a store of the kernels, which will keep for 20 years unopened. Dry-pressing is now increasingly important for oil produced for sale, as the oil will keep 12-18 months and extraction is much faster.
Argan oil contains many antioxidants and is rich in vitamin E. In a addition to being used as a tradition medicine, argan oil is a staple in the Berber diet, usually eaten on bread or in amul, a sweet oil and almond paste used like peanut butter. The nutty taste of the oil is also very good when used on salads or used in sauces. The closest product to argan oil would be a nut-derived oil such as almond oil or walnut oil. However, the argan nut is unique in and of itself and therefore cannot be fully replaced by any other produc The rich aroma and nutty flavor of argan oil make it an exotic ingredient in the kitchens of gourmet chefs around the world. Though the Berber people of southwestern Morocco have used it for centuries in their cuisine and for medicinal and cosmetic purposes, it has only been within the last decade that argan oil has become know to the outside world.
Alain Passard: Orange à l’Huile d’Argan (FR)
Reportage - Huile d'Argan (FR)
Symbole de la tradition marocaine millénaire, l'arganier est un arbre endémique du Sud du pays, qui pousse dans un triangle entre Essaouira, Marrakech et Agadir. Moyennant un travail admirable, les femmes berbères extraient de leur amandon la très précieuse huile d’argan. Ce produit aux mille vertus favorise par exemple le bien-être par les massages.
Ce reportage montre la fabrication de l'huile d'Argan avec son avantage économique, ainsi que son réseau de distribution et sa valorisation à travers l'Europe.
Moroccan Almond Dip with Argan Oil (Engl)
Street Food - Fez Part 1 (Engl)
Street Food visits the world's most authentic medieval Islamic city and the home of Moroccan cuisine.
Street Food - Fez Part 2
Moroccan Fish Bastilla (Engl)
How to make the famous Moroccan Fish Bastila, a savory thin flaky Pie stuffed with Fish and Vermicelli.
Moroccan Chicken Bastilla (Engl)
Bizarre Foods - Morocco 1/7 (Engl)
Join Andrew Zimmern as he takes a culinary tour through Morocco where he finds everything from lamb's head to pigeon pie on the menu!
2/7
3/7
4/7
5/7
6/7
7/7
North African Spice Butter (Engl)
Krachel (Moroccan sweet Rolls) قراشل (Engl)
Traditional Moroccan kitchen includes a flavorful sweet rolls called Krachel, typically flavored with anise and sesame seeds.
Moroccan food recipes tend to vary from family to family when making Krachel, preferences for using oil instead of butter, water instead of milk, might depend on family finances as well as personal taste.
(Fr)
Krachel fait partie de la cuisine marocaine traditionnelle, assaisonné d'anis et de sésame.
Les recettes alimentaires marocaines ont tendance à varier d 'une famille à une autre en préparant Krachel, des préférences pour utiliser l' huile au lieu du beurre, l'eau au lieu du lait, pourraient dépendre des finances familiales aussi bien que le goût personnel.
Chebakiya الشباكية (Engl) (Fr)
(Engl)
Chebakiya is a typical traditional Moroccan cookie usually served during Ramadan with Harira. In Ramadan , you can smell Chebakiya on every street corner in Morocco. However, it's not just limited to Ramadan, you can eat it through the whole year.
(Fr)
Chebakiya est un biscuit typiquement marocain traditionnel , d'habitude servi pendant le Ramadan avec la Harira. Au Ramadan, vous pouvez sentir Chebakiya dans toutes les rues du Maroc. Cependant, il n'est pas juste limité au Ramadan, vous pouvez le manger pendant toute l'année.
Street Food - Nairobi - Part 1 (Engl)
Street Food - Nairobi - Part 2
Street Food - Zanzibar - Part 1 (Engl)
Zanzibar, known as the spice island, traders of all skin colours for centuries, each of these people leaving their own mark.
Consequently Zanzibar has one of the richest food cultures in East Africa.
Street Food - Zanzibar - Part 2
THE AFRICAN FOOD ADVENTURE (Engl) (Link)
http://africa-24.com/Videos_African_Cuisine_0.html
Moroccan-style Sea Bass in a Golden Balloon (Engl)
Moroccan Sardines with Charmoula (Engl)
African Peanut Soup (Engl)
Ethiopian Food (Engl)
(Berbere Paste)
Eqyptian Cuisine (Engl)
Culinary Travels: The Spirit of South Africa (Engl) (Link)
http://www.joost.com/2570005/t/Culinary-Travels-The-Spirit-of-South-Africa-Ep-707#id=2570005
Chicken Tagine with Olives and Preserved Lemons (Engl)
Chicken Tagine with Cous Cous (Engl)
Südafrika: kulinarischer Ratgeber zur WM 2010 (DE) (Link)
Ob Sie nun als Fußballfan zum Fifa-World Cup oder – wie es hierzulande heißt – „zur WM“ direkt nach Südafrika fliegen, oder ob Sie die Spiele in Deutschland vor einem der großen oder kleinen Bildschirme verfolgen, Sie sollten sich auf keinen Fall die kulinarische Vielfalt Südafrikas entgehen lassen. Vor Ort heißt das: Auf Entdeckungsreise gehen und die südafrikanische Küche genießen, die so bunt und würzig und auch relativ preiswert ist. Für die Daheimgebliebenen heißt es: Einfach einmal selbst südafrikanische Rezepte ausprobieren für Samoosas, Cape-Malay-Eintöpfe oder für gegrillten Fisch.
(Samoosas)
http://www.wdr.de/tv/servicezeit/essen_trinken/sendungsbeitraege/2010/0521/01_suedafrika_kulinarischer_ratgeber_zur_wm.jsp
Mauritanian Cuisine (Engl)
Ben O'Donoghue travels high into the Atlas Mountains and discovers Pastilla: a delicious Berber pastry made with Honey and Almonds.
http://www.babelgum.com/140229/planet-food-recipe-morocco-pastilla-with-bananas-apples.html
Argan Oil (Engl)
The Berbers, the people who populate the Agadir region of Morocco, have used the Argan tree for hundreds of years as a source of food, charcoal, firewood, and building material. The argan’s oil, however, is probably its most notable use. Now endangered and under protection of UNESCO, the Argan grows wild in semi-desert soil, its deep root system helping to protect against soil erosion and the northern advance of the Sahara.
Goats like the pulp of argan fruits and often try to climb the trees to get at them. They will digest the pulp, but shed the undigested seeds in their feces. As these have shells that are somewhat softened and easier to crack, they are occasionally used to produce oil for non-culinary purposes. An urban legend has it that all argan oil is produced this way. This myth seems to be based on the fact that occasionally, shrewd traders would have sold (and may still try to sell) such "non-food grade" argan oil to ignorant travelers or tourists. The fact that the nuts acquire a foul aroma in passing through the animal's digestive tract makes it easy to tell this oil apart from food-grade produce with its rich, walnut oil-like flavor.
The tree produces an oval-shaped green fruit which contains 2-3 kernels inside a pit. In order to extract the kernels from the almond, the almond must first be cracked open. Machines designed to crack them have been know to fail.
The most labour intensive part of oil-extraction is removal of the soft pulp (used as animal feed) and the cracking by hand, between two stones, of the hard nut. The seeds are then removed and gently roasted lightly to bring out the flavor. This roasting accounts for part of the oil's distinctive, nutty flavor. The traditional technique for oil extraction is to grind the roasted seeds to paste, with a little water, in a stone rotary quern. The paste is then squeezed between hands to extract the oil. The extracted paste is still oil-rich and is used as animal feed. Oil produced by this method will keep 3-6 months, and will be produced as needed in a family, from a store of the kernels, which will keep for 20 years unopened. Dry-pressing is now increasingly important for oil produced for sale, as the oil will keep 12-18 months and extraction is much faster.
Argan oil contains many antioxidants and is rich in vitamin E. In a addition to being used as a tradition medicine, argan oil is a staple in the Berber diet, usually eaten on bread or in amul, a sweet oil and almond paste used like peanut butter. The nutty taste of the oil is also very good when used on salads or used in sauces. The closest product to argan oil would be a nut-derived oil such as almond oil or walnut oil. However, the argan nut is unique in and of itself and therefore cannot be fully replaced by any other produc The rich aroma and nutty flavor of argan oil make it an exotic ingredient in the kitchens of gourmet chefs around the world. Though the Berber people of southwestern Morocco have used it for centuries in their cuisine and for medicinal and cosmetic purposes, it has only been within the last decade that argan oil has become know to the outside world.
Alain Passard: Orange à l’Huile d’Argan (FR)
Reportage - Huile d'Argan (FR)
Symbole de la tradition marocaine millénaire, l'arganier est un arbre endémique du Sud du pays, qui pousse dans un triangle entre Essaouira, Marrakech et Agadir. Moyennant un travail admirable, les femmes berbères extraient de leur amandon la très précieuse huile d’argan. Ce produit aux mille vertus favorise par exemple le bien-être par les massages.
Ce reportage montre la fabrication de l'huile d'Argan avec son avantage économique, ainsi que son réseau de distribution et sa valorisation à travers l'Europe.
Moroccan Almond Dip with Argan Oil (Engl)
Street Food - Fez Part 1 (Engl)
Street Food visits the world's most authentic medieval Islamic city and the home of Moroccan cuisine.
Street Food - Fez Part 2
Moroccan Fish Bastilla (Engl)
How to make the famous Moroccan Fish Bastila, a savory thin flaky Pie stuffed with Fish and Vermicelli.
Moroccan Chicken Bastilla (Engl)
Bizarre Foods - Morocco 1/7 (Engl)
Join Andrew Zimmern as he takes a culinary tour through Morocco where he finds everything from lamb's head to pigeon pie on the menu!
2/7
3/7
4/7
5/7
6/7
7/7
North African Spice Butter (Engl)
Krachel (Moroccan sweet Rolls) قراشل (Engl)
Traditional Moroccan kitchen includes a flavorful sweet rolls called Krachel, typically flavored with anise and sesame seeds.
Moroccan food recipes tend to vary from family to family when making Krachel, preferences for using oil instead of butter, water instead of milk, might depend on family finances as well as personal taste.
(Fr)
Krachel fait partie de la cuisine marocaine traditionnelle, assaisonné d'anis et de sésame.
Les recettes alimentaires marocaines ont tendance à varier d 'une famille à une autre en préparant Krachel, des préférences pour utiliser l' huile au lieu du beurre, l'eau au lieu du lait, pourraient dépendre des finances familiales aussi bien que le goût personnel.
Chebakiya الشباكية (Engl) (Fr)
(Engl)
Chebakiya is a typical traditional Moroccan cookie usually served during Ramadan with Harira. In Ramadan , you can smell Chebakiya on every street corner in Morocco. However, it's not just limited to Ramadan, you can eat it through the whole year.
(Fr)
Chebakiya est un biscuit typiquement marocain traditionnel , d'habitude servi pendant le Ramadan avec la Harira. Au Ramadan, vous pouvez sentir Chebakiya dans toutes les rues du Maroc. Cependant, il n'est pas juste limité au Ramadan, vous pouvez le manger pendant toute l'année.
Street Food - Nairobi - Part 1 (Engl)
Street Food - Nairobi - Part 2
Street Food - Zanzibar - Part 1 (Engl)
Zanzibar, known as the spice island, traders of all skin colours for centuries, each of these people leaving their own mark.
Consequently Zanzibar has one of the richest food cultures in East Africa.
Street Food - Zanzibar - Part 2
THE AFRICAN FOOD ADVENTURE (Engl) (Link)
http://africa-24.com/Videos_African_Cuisine_0.html
Moroccan-style Sea Bass in a Golden Balloon (Engl)
Moroccan Sardines with Charmoula (Engl)
African Peanut Soup (Engl)
Ethiopian Food (Engl)
(Berbere Paste)
Eqyptian Cuisine (Engl)
Culinary Travels: The Spirit of South Africa (Engl) (Link)
http://www.joost.com/2570005/t/Culinary-Travels-The-Spirit-of-South-Africa-Ep-707#id=2570005
Chicken Tagine with Olives and Preserved Lemons (Engl)
Chicken Tagine with Cous Cous (Engl)
Südafrika: kulinarischer Ratgeber zur WM 2010 (DE) (Link)
Ob Sie nun als Fußballfan zum Fifa-World Cup oder – wie es hierzulande heißt – „zur WM“ direkt nach Südafrika fliegen, oder ob Sie die Spiele in Deutschland vor einem der großen oder kleinen Bildschirme verfolgen, Sie sollten sich auf keinen Fall die kulinarische Vielfalt Südafrikas entgehen lassen. Vor Ort heißt das: Auf Entdeckungsreise gehen und die südafrikanische Küche genießen, die so bunt und würzig und auch relativ preiswert ist. Für die Daheimgebliebenen heißt es: Einfach einmal selbst südafrikanische Rezepte ausprobieren für Samoosas, Cape-Malay-Eintöpfe oder für gegrillten Fisch.
(Samoosas)
http://www.wdr.de/tv/servicezeit/essen_trinken/sendungsbeitraege/2010/0521/01_suedafrika_kulinarischer_ratgeber_zur_wm.jsp
Mauritanian Cuisine (Engl)
Saturday, July 18, 2009
Lebanese Food (Engl)
Lebanese Food (1/3)
Lebanese Food (2/3)
Lebanese Food (3/3)
Lebanese Mezze with Tabouleh, Tarator and Thyme flat Bread (Engl)
How to make Lebanese Fatouche Salad (Engl)
Lebanese Food with Chef Philippe Massoud (Engl)
Tabouleh Salad (Engl)
Tabouleh is a delicious side dish or salad.
TABOULEH
1 cup bulghur wheat
6 tomatoes, chopped
1 bunch green onions, chopped
1 bunch parsley, chopped
1 bunch radishes, chopped
2 cucumbers, peeled and chopped or 1 English cucumber, chopped
1 bell pepper, chopped
2-3 teaspoons cumin, or to taste
Several sprigs mint leaves, chopped
Several sprigs basil leaves, chopped
Salt and pepper to taste
¼ cup Canola oil, or to taste
Squeeze of fresh lemon juice if necessary
Lebanese Food (2/3)
Lebanese Food (3/3)
Lebanese Mezze with Tabouleh, Tarator and Thyme flat Bread (Engl)
How to make Lebanese Fatouche Salad (Engl)
Lebanese Food with Chef Philippe Massoud (Engl)
Tabouleh Salad (Engl)
Tabouleh is a delicious side dish or salad.
TABOULEH
1 cup bulghur wheat
6 tomatoes, chopped
1 bunch green onions, chopped
1 bunch parsley, chopped
1 bunch radishes, chopped
2 cucumbers, peeled and chopped or 1 English cucumber, chopped
1 bell pepper, chopped
2-3 teaspoons cumin, or to taste
Several sprigs mint leaves, chopped
Several sprigs basil leaves, chopped
Salt and pepper to taste
¼ cup Canola oil, or to taste
Squeeze of fresh lemon juice if necessary
Croatia (Engl)
Croatia's central location in Europe means its cuisine offers the best of many different regions - along the beautiful Dalmatian coast, the food is Mediterranean, with many distinctly Italian influences. Further inland, what's known as continental Croatia is full of rich Austro Hungarian style dishes. The emphasis on food in both regions of Croatia is the same - the joy of getting extended families together.
China Rises (Engl) (Link)
A Passion for Food (Engl)
Much of China's appreciation for food and culinary artistry has its origins in cultural traditions and events in Chinese history.
http://videos.howstuffworks.com/hsw/26845-china-rises-a-passion-for-food-video.htm
Food is Heaven (Engl)
This episode explores the history of Chinese cuisine. The story of China is the story of food. From the master chef seeking the ultimate meal to the student who defies his father to follow his heart, in this booming nation nothing rocks like a wok. But some can barely fill theirs as drought and desert stalk the country. A rebel lawyer fights the factories and filth, chewing up precious farmland. An old saying proclaims food is heaven, but in its rush to riches is China devouring its ability to feed its own people?
http://www.babelgum.com/3022051/china-rises-food-heaven.html
Crazy for Cuisine (Engl)
Although China's economic growth has allowed middle- and upper-class citizens to indulge in culinary luxuries, poorer residents often struggle against hunger.
http://videos.howstuffworks.com/hsw/26844-china-rises-crazy-for-cuisine-video.htm?sort=most_watched&page=1
Much of China's appreciation for food and culinary artistry has its origins in cultural traditions and events in Chinese history.
http://videos.howstuffworks.com/hsw/26845-china-rises-a-passion-for-food-video.htm
Food is Heaven (Engl)
This episode explores the history of Chinese cuisine. The story of China is the story of food. From the master chef seeking the ultimate meal to the student who defies his father to follow his heart, in this booming nation nothing rocks like a wok. But some can barely fill theirs as drought and desert stalk the country. A rebel lawyer fights the factories and filth, chewing up precious farmland. An old saying proclaims food is heaven, but in its rush to riches is China devouring its ability to feed its own people?
http://www.babelgum.com/3022051/china-rises-food-heaven.html
Crazy for Cuisine (Engl)
Although China's economic growth has allowed middle- and upper-class citizens to indulge in culinary luxuries, poorer residents often struggle against hunger.
http://videos.howstuffworks.com/hsw/26844-china-rises-crazy-for-cuisine-video.htm?sort=most_watched&page=1
Savouring Europe and other Countries (Engl)
Rioja - Spain
Early autumn in the folds of a river valley where the grape vines are harvested and celebrated with food and dance in the villages; suckling lamb is baked in a wood oven and in the early morning the whole town turns out to witness the bulls which are challenged by the young bravos.
http://www.youtube.com/watch?v=OakRk_zredo
Puglia - Italy
Here are the best dried pasta makers in Italy. In the white towns and on the Gargano Peninsula.
http://www.youtube.com/watch?v=84Td4W869Jc
Hungary
A huge grazing land alive with wild horses and cattle rounded up by cowboys; trout from the rivers and piles of red and orange paprika fill the kitchens of the inns and steaming goulash and thick sour cream are served in generous heaps.
http://www.youtube.com/watch?v=ZM57DsyuLNg
Sweden
Summer and boar and deer are provided to be smoked and cooked as treats; lake fish and eels are provided for the new Swedish chefs to demonstrate their take on traditions and people speak of their passing culture in the reflection of deep blue lakes.
http://www.youtube.com/watch?v=7zeWK4XWyUA
Belgium
Late spring but the Inns still produce stews reminiscent of the delicacy of France and the richness of Germany; their famous handmade chocolates roll off a small production line filled with surprises and stoic fishermen on horseback search the coast for grey shrimp against a backdrop of medieval cities glittering on working canals.
http://www.youtube.com/watch?v=PBpu-xDd4Nk
Romania
The Carpathian Mountains, the wildest part of Europe where bears and wolves still roam, where ancient machines still plough the land and a local fruit brandy is toasted at the ritual pig killing. In a Count's kitchen woman create pastry and bread in surprising ways.
http://www.youtube.com/watch?v=OPff3njB9Cg
The Atlantic Coast near Averio - Portugal
It's almost Christmas so the olives are harvested and celebrated; monks make a rare sweet liquor; an extraordinary pastry is stretched to the size of a room; the vines are cared for and fishermen pull eels from the Atlantic to be made into a Christmas stew.
http://www.youtube.com/watch?v=zp_En5KbKyg
Arkadia in the Peloponnesus - Greece
May and the early sun tickles the land. Donkey graze beneath an ancient monastery clinging to the cliffs above. In hill towns, cooking continues as it did in the 18th century -steaming lamb dishes informed by Ottoman and Venetian cuisines.
http://www.youtube.com/watch?v=tPBQNM5ZBSc
Dzukijos forest Region - Lithuania
A dense forest produces mushroom, herb and fruit treasures; horse drawn ploughs and ancient cranky machines produce freshly milled buckwheat flour and just emerging from the aspic of communism, people celebrate their pagan past in a mid-summer eve filled with song and fire.
http://www.youtube.com/watch?v=PAYRmad-Kpg
Franken in Bavaria - Germany
Very early spring on this river run flat plane dotted with medieval villages and towns where craftsmen and women hold onto memories of rich pork dishes,moist dark breads and smoky beer and where an ancient miller still operates his wooden and iron machines.
http://www.youtube.com/watch?v=rTW_mHyLYNc
Dorset - UK
Winter is ending, the land comes alive with new season potatoes and is ploughed for early spring crops. The grassland's cycle begins; cheese and beer making and organic farming respond to the weather on the rolling hills which descend to the Atlantic where tiny boats ply for shellfish.
http://www.youtube.com/watch?v=DcK-5ABdbsc
County Mayo's Atlantic Coast - Ireland
Autumn on the coast as the sea rises, oysters and salmon pulled fresh from Clew bay are cooked. Cool green landscape with stretches of potato farms and russet moors with their sheep herders roving the commons blend beyond the song and stout filled pubs.
http://www.youtube.com/watch?v=ZdAz2Atad0o
Rabat and Essaouira - Morocco (Engl)
Roland visits Moroccan capital Rabat where he is shown how to make the famous Moroccan dish Bastila by the most traditional master chef in the country. In seaside town Essaouira Dan samples a fish tagine and tells the unique story how argan oil is made….
http://www.babelgum.com/3012452/street-caf-series-1-rabat-and-essaouira.html
Rio de Janeiro - Brazil (Engl)
Dan Roland samples the food and culture and is shown how to make the national fish, Feijoada, not forgetting the national drink Caipirinha.
http://www.babelgum.com/3012440/street-caf-series-1-rio-janeiro.html
Sao Paulo (Engl)
Dan Roland visits multicultural Sao Paulo, Brazil’s largest and most sophisticated city, where he discovers how traditional Brazilian cuisine combines with the new foreign influences that have arrived in the city and he is invited to share a family Sunday lunch and helps make some traditional desserts.
http://www.babelgum.com/3012443/street-caf-series-1-sao-paulo.html
Bahia (Engl)
Ran Roland samples Brazil’s most varied and colourful cuisine in the North East region of Bahia. Fishermen cook him an authentic fish stew on their boat and local celebrity chef Dada reveals some of the secrets of her cooking which combine traditional recipes with new innovation. And of course no visit would be complete without sampling the local brew ….
http://www.babelgum.com/3012442/street-caf-series-1-bahia.html
Salvador (Engl)
Dan Roland is in Salvador, former capital of Brazil, where he discovers that the huge African influence has created a diverse and complex cuisine as well as a colourful and vibrant culture.
http://www.babelgum.com/3012441/street-caf-series-1-salvador.html
Hanoi - Vietnam (Engl)
Dan Roland is in the capital city of Hanoi where he finds out about the Chinese influence on northern Vietnamese cuisine in a snake restaurant! He also tastes 2 of Hanoi’s most famous food specialities.
http://www.babelgum.com/3012448/street-caf-series-1-hanoi.html
Ho Chi Minh City - Vietnam (Engl)
Dan Roland is in Southern Vietnam to experience the culinary delights of Ho Chi Minh City and discovers that in spite of its turbulent past Vietnam has retained a cuisine that has its own very unique and refined individuality.
http://www.babelgum.com/3012446/street-caf-series-1-chi-minh-city.html
Central Vietnam (Engl)
This week in Street Café Dan Roland visits the historic cities of Hoi An and Hue, home of vegetarian cooking. He also explores the larger city of Danang and samples some favourite local dishes.
http://www.babelgum.com/3012447/street-caf-series-1-central-vietnam.html
Central Japan (Engl)
Dan Roland explores the traditional town of Takyama on spring festival weekend. He samples some Japanese rustic country fare and festival street food. He also bathes in an Onsen or hot spring bath followed by a very sumptuous banquet….
http://www.babelgum.com/3012451/street-caf-series-1-central-japan.html
Kyoto and Osaka (Engl)
Dan Roland is in the Japanese culinary and cultural centre of Kyoto and the extravagant modern neon city of Osaka. He discovers what Buddhist monks eat, what travellers on the Bullet train eat and why Osaka sushi is so special in a city where people eat till they’re bankrupt!
http://www.babelgum.com/3012450/street-caf-series-1-kyoto-and-osaka.html
Tokyo (Engl)
This week Street Café is in Tokyo, during the Cherry Blossom festival Dan Roland tastes some fantastic street food as well as finding out what sumo wrestlers eat. He visits the largest fish market in the world and discovers what a normal Japanese family eat for supper.
http://www.babelgum.com/3012449/street-caf-series-1-tokyo.html
Marrakesh (Engl)
Dan Roland visits the exciting and vibrant city of Marrakesh in southern Morocco where he finds out how to make an authentic cous cous and a dish that’s cooked in the furnace of a Turkish bath ... He also samples the fare at the exotic Djemaa el-Fna night market.
http://www.babelgum.com/3012445/street-caf-series-1-marrakesh.html
Brasilian and Cuban recipes (Engl)
Moqueca Stew (Engl) (Link)
Merrilees Parker samples fresh tasting Brazilian seafood stew from the state of Bahia.
http://www.babelgum.com/140211/planet-food-recipe-brazil-moqueca-stew.html
How to Make Cuban Pork and Plantains (Engl)
Portuguese Style Steamed Mussels (Engl)
Festive Cuban Tortilla Torta with Warm Spices (Engl) (Link)
Festive Cuban Tortilla Torta with Warm Spices PCC Natural Markets
Crispy Cassava Chips (Engl)
Way better than normal potato chips, big chunky cassava chips is one of the simplest recipes you can do with the cassava root. A delicious and simple to make Brazilian Cuisine recipe.
Fruit Markets - Rio de Janeiro (Engl)
Brazilian Sausage, Linguica Brasileira (PT)
Cuban Cuisine Demonstration (Engl)
Cuban cuisine is a fusion of Spanish, African and Caribbean cuisines. Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. A small, but noteworthy, Chinese influence can also be accounted for, mainly in the Havana area. For historical reasons, the Cuban population was not equally distributed along the island. Africans were a majority in the sugar cane plantations, but in most of the cities they constituted a minority. Tobacco plantations were inhabited mainly by poor Spanish peasants, mostly from the Canary Islands. The eastern part of the island also received massive quantities of French, Haitian and Caribbean immigrants, mainly during the Haitian Revolution, as well as seasonal workers for the sugar cane harvest, while the western part did not, receiving instead European, mostly Spanish, immigration well into the 1950s. Thus Cuban cuisines developed locally, from the influences and demographics specific to each area. Cuban cuisine is very different from Mexican cuisine, a fact which sometimes comes as a surprise to visitors from Canada, the United States or Europe[1]. While Mexican cuisine is primarily a mix of Spanish and Aztec traditions, Cuban food has been influenced by many traditions, owing to the complex history of the Caribbean area.
Brazilian Feijoada - Black Beans Stew (Engl)
Merrilees Parker samples fresh tasting Brazilian seafood stew from the state of Bahia.
http://www.babelgum.com/140211/planet-food-recipe-brazil-moqueca-stew.html
How to Make Cuban Pork and Plantains (Engl)
Portuguese Style Steamed Mussels (Engl)
Festive Cuban Tortilla Torta with Warm Spices (Engl) (Link)
Festive Cuban Tortilla Torta with Warm Spices PCC Natural Markets
Crispy Cassava Chips (Engl)
Way better than normal potato chips, big chunky cassava chips is one of the simplest recipes you can do with the cassava root. A delicious and simple to make Brazilian Cuisine recipe.
Fruit Markets - Rio de Janeiro (Engl)
Brazilian Sausage, Linguica Brasileira (PT)
Cuban Cuisine Demonstration (Engl)
Cuban cuisine is a fusion of Spanish, African and Caribbean cuisines. Cuban recipes share spices and techniques with Spanish and African cooking, with some Caribbean influence in spice and flavor. A small, but noteworthy, Chinese influence can also be accounted for, mainly in the Havana area. For historical reasons, the Cuban population was not equally distributed along the island. Africans were a majority in the sugar cane plantations, but in most of the cities they constituted a minority. Tobacco plantations were inhabited mainly by poor Spanish peasants, mostly from the Canary Islands. The eastern part of the island also received massive quantities of French, Haitian and Caribbean immigrants, mainly during the Haitian Revolution, as well as seasonal workers for the sugar cane harvest, while the western part did not, receiving instead European, mostly Spanish, immigration well into the 1950s. Thus Cuban cuisines developed locally, from the influences and demographics specific to each area. Cuban cuisine is very different from Mexican cuisine, a fact which sometimes comes as a surprise to visitors from Canada, the United States or Europe[1]. While Mexican cuisine is primarily a mix of Spanish and Aztec traditions, Cuban food has been influenced by many traditions, owing to the complex history of the Caribbean area.
Brazilian Feijoada - Black Beans Stew (Engl)
Asian Food (Engl)
An Introduction to Vietnamese and Thai Cuisine (Engl)
In this video Mai Pham, world-renowned Vietnamese & Thai chef, introduces us to the wonderful flavors and culture of Vietnamese and Thai Cuisine.
Chinese Food - Part 1 (Engl)
Part 2
Part 3
Indonesian Food (Eng)
Indonesian food is one of the most vibrant and colourful cuisines in the world, full of intense flavour and varied textures. With 6,000 islands, there is a huge range of regional specialties, but wherever you are in Indonesia, most meals, including breakfast, are based around rice.
There is also an abundant use of sambals, an accompaniment based on chilli and garlic which can be raw or cooked. It's said that because of the hot and humid climate chilli and sambal help maintain your appetite. Indonesians need a 'kick start'; to their palate from chilli and from pickles, a burst of sour crunch. So each meal is generally rice, sambal, pickles with small amounts of meats, seafood or vegetables, often in curry form. People eat either with their right hand or with a spoon and fork.
Some of the intense flavour in Indonesian food comes from very sweet and sour ingredients - like the thick sweet soy sauce called kecap manis which is used in countless dishes. The sour note in the cuisine comes from tamarind and lime and the aromatic elements from eschallots, ginger, galangal, pandan, turmeric, lemongrass and lime leaves.
Indonesian Food (1/3)
Indonesian Food (2/3)
Indonesian Food (3/3)
Pakistan Part 1 (Engl)
Pakistan Part 2
Pakistan Part 3
Singapore Food (1/3) (Engl)
Not only has Singapore transformed itself in the last 150 years from a fishing village to one of Asia's most dynamic cities, it's also a centre for some of the best food in South East Asia. Settlers and traders from China, India and Malaysia have helped make the cuisine the unique mix it is today along with a strong determination from Singaporeans to eat very well. Food is the national obsession, a constant topic of conversation and for many, eating out is standard practice.
Singapore Food (2/3)
Singapore Food (3/3)
Mongolian Cuisine (Engl)
Weird Food! Eating Spiders in Cambodia (Engl) (Link)
The BBC Holidays in the Danger Zone team is introduced to a Cambodian food delicacy - spiders! Would you eat a tarantula? Watch this video in full to see if the team is brave enough to try pan-fried spider!
http://www.babelgum.com/129303/50-things-eat-before-you-die-number-1-choice.html
Cooking Asian Cuisine (Engl)
My Indonesian Adventure begins in Bali, where I visit the Bali Bird Park, The New Treasure Island Cultural Center, Pura Uluwatu Temple, and other sites. Along the way, I sample the great foods of Bali and even get a few lessons in Balinese cooking.
Chef Mark’s Indonesian Adventure, Part 2: Central Java
Chef Mark’s Indonesian Adventure continues in JogJakarta, in Central Java, discovering the ancient temples of the great religions of Indonesia. The Prambanan Hindu Temple, the Borobudur Buddhist Temple, and the Sultan’s Palace, along with some GREAT street foods.
Vietnamese Pho - Beef Noodle Soup - Engl)
In the early morning hours, on side streets and street corners, Hanoi’s hard-working cooks begin setting up their pho stations. A soup, a meal, a national treasure—pho is a widespread addiction. Many Vietnamese start the day with a steaming bowl of this divine noodle soup. Often mispronounced, but immediately appreciated, pho is pronounced like “fur” with a soft “r.” Once the broth is prepared, it takes only seconds to assemble—and not much longer to eat. Truly, pho is a fast food that even a dietitian can love.
Chef Mark’s Indonesian Adventure continues in JogJakarta, in Central Java, discovering the ancient temples of the great religions of Indonesia. The Prambanan Hindu Temple, the Borobudur Buddhist Temple, and the Sultan’s Palace, along with some GREAT street foods.
Vietnamese Pho - Beef Noodle Soup - Engl)
In the early morning hours, on side streets and street corners, Hanoi’s hard-working cooks begin setting up their pho stations. A soup, a meal, a national treasure—pho is a widespread addiction. Many Vietnamese start the day with a steaming bowl of this divine noodle soup. Often mispronounced, but immediately appreciated, pho is pronounced like “fur” with a soft “r.” Once the broth is prepared, it takes only seconds to assemble—and not much longer to eat. Truly, pho is a fast food that even a dietitian can love.
A Culinary Tour of Bali - Indonesia (Engl) (Link)
Nick Taylor embarks on a culinary tour of Bali, from rice terraces to food markets, to a cookery school in Ubud.
http://travel.guardian.co.uk/flash/page/0,,2237343,00.html
Sri Lanka, Place for Sun Sea and Seafood (Engl)
Rick Stein's cullinary journey continuses as he vist Sri Lanka and discovers a welth of hot and spice vegetable curryies and seafood.
Part 1
Part 2
Part 3
Part 4
Part 5
Indonesia - Crispy Salt & Pepper Shrimp (Engl)
This Indonesian inspired recipe for twice cooked, wok tossed shrimp is sure to be a hit, especially when served with the chunky shallot and chili dipping sauce.
Geheimnisse des Wokkochens
Wok kochen mit Jerry von Asia Food Cooking im Asia Supermarkt Heng Long in Köln
Friday, July 17, 2009
Highlights from Madrid Fusion 2010 (Engl)
The annual Madrid Fusion took place last week, and saw a number of top chefs from Spain, Australia, France and Japan take to the stage. Caterer went behind the scenes with British chef Jason Atherton to find out why Madrid Fusion 2010 was such an important date in the culinary calendar.
Chefs included the iconic Juan Mari and Elena Arzak, Andoni Luis Adruiz, Japan's Yoshihiro Narisawa, and Australia's Ben Shewry and Mark Best.
Chefs included the iconic Juan Mari and Elena Arzak, Andoni Luis Adruiz, Japan's Yoshihiro Narisawa, and Australia's Ben Shewry and Mark Best.
Spanish Wines and Beverages (Engl) (Esp) (DE)
Cocktails in Madrid (Engl)
A classic Sidecar using a local Spanish Brandy, as well as the more complex Floridita with Cuban Rum.
A pedir de boca (Esp) (Link))
Un viaje por las tres subzonas de la Denominación de Origen de los Vinos "Rías Baixas" nos permiten descubrir los suaves parajes que entrelazan valles y litorales bañados por el Atlántico.
http://www.rtve.es/mediateca/videos/20090906/pedir-boca/579557.shtml
Es geht ins Rioja (DE)
Der wohl bekannteste spanische Wein ist der Rioja. Mittlerweile gibt es drei verschiedene Stile diesen Wein auszubauen. Hendrik Thoma verkostet und erklärt die Weine und die Region des Rioja.
A classic Sidecar using a local Spanish Brandy, as well as the more complex Floridita with Cuban Rum.
A pedir de boca (Esp) (Link))
Un viaje por las tres subzonas de la Denominación de Origen de los Vinos "Rías Baixas" nos permiten descubrir los suaves parajes que entrelazan valles y litorales bañados por el Atlántico.
http://www.rtve.es/mediateca/videos/20090906/pedir-boca/579557.shtml
Es geht ins Rioja (DE)
Der wohl bekannteste spanische Wein ist der Rioja. Mittlerweile gibt es drei verschiedene Stile diesen Wein auszubauen. Hendrik Thoma verkostet und erklärt die Weine und die Region des Rioja.
Chef Thomas Keller and Recipes (Engl)
Thomas Keller, America's most celebrated chef and creator of the French Laundry and Bouchon invites you into the kitchen of his New York City restaurant, Per Se.
Thomas Keller Cooks Gnocchi with Mushrooms, Squash, & Sauce
A conversation with chef Thomas Keller
Thomas Keller visits Google's Mountain View, CA headquarters to talk about his restaurant The French Laundry. This event took place on May 19, 2009.
The French Laundry Experience
Thomas Keller talks about his world famous Napa Valley restaurant.
The French Laundry
Thomas Keller Cooks Gnocchi with Mushrooms, Squash, & Sauce
A conversation with chef Thomas Keller
Thomas Keller visits Google's Mountain View, CA headquarters to talk about his restaurant The French Laundry. This event took place on May 19, 2009.
The French Laundry Experience
Thomas Keller talks about his world famous Napa Valley restaurant.
The French Laundry
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