Don't Succumb to Food

Nat and Apu get into a heated argument right before their guests arrive for dinner forcing them to question their relationship and the values they have held close to their hearts.

When Matthew lies about being able to cook for his girlfriend, he is pressured to deliver on the lie, and some unexpected events make for an unforgettable dinner.

Follows the lives of an unemployed drunk and his son as they struggle to adapt to each other.

From the Black Earth is a collaboration between Bristol based company Cables and Cameras, and a local farmer Humphrey Lloyd. Employing both lucid speakers and poetic camera work, the film poses stark questions such as; why does food poverty exist in a nation of plenty, and why are people of colour so under represented not only in our countryside and farms, but in the environmental movement more broadly? By giving a platform to people of colour who are connecting with nature and working the land, this short documentary starts to unpick these questions...

Teacher Amarida (Ichihara Hayato) has been transferred to a new school and is still crazy about school lunches. He gets the shock of his life when school lunches are made more healthy but less flavorful. Amarida’s student rival Kamino (Sato Taishi) has also transferred to the same school and is outraged at the changes to school lunches.

Partitions draws on photographs, state documents, audio recordings and footage of domestic spaces and routines, to tell a story of Sindhi migration following the Partition of India in 1947. Inspired by the life of a woman who was born in Hyderabad, Sindh, grew up in Madras (Chennai) and lived the rest of her life as a Singaporean, the film juxtaposes fragmented recollections of the past with enduring practices of the present.

Retired and widowed Chinese master chef Chu lives in modern day Taipei, with his three attractive daughters, all of whom are unattached. Soon, each daughter encounters a new man in their lives. When these new relationships blossom, stereotypes are broken and the living situation within the family changes.

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!

Sweat, sun, rain, tears, and green thumbs are all part of the challenge for a young couple attempting to become full-time organic farmers in this illuminating doc.

A year after her dismissal from a Michelin-starred restaurant, Chef Grace Collins, now managing a more modest eatery, has an unsavory encounter with the critic responsible for her firing.

Antoine Sforza, a thirty-year-old young man, left his village ten years before in order to start a new life in the big city, but now that his father, a traveling grocer, is in hospital after a stroke, he more or less reluctantly accepts to come back to replace him in his daily rounds.

Savour the top gastronomic delights that every diner should sample in their lifetime, as voted for by members of the public. It's a mouth-watering journey through childhood favourites, exotic dishes and bizarre but delicious fare.

In this humorous paean to the joys of food, a pair of truck drivers happen onto a decrepit roadside shop selling ramen noodles. The widowed owner, Tampopo, begs them to help her turn her establishment into a paragon of the "art of noodle-soup making". Interspersed are satirical vignettes about the importance of food to different aspects of human life.

A stew prepared by farmers and hunters, burgoo dates to the pioneer days of the Kentucky frontier. The origin of its name is unclear, and ingredients vary regionally, but the passion for burgoo is reflected in the title given to the chefs: “Burgoo Kings”. Loyal stew masters rigorously maintain recipes and cooking traditions across generations. And with making burgoo comes a lot of leg-pulling, tall tales, and fellowship around the pot.

Noodle Kid

A family gathering around what used to be an everyday activity.

Primo and Secondo, two immigrant brothers, pin their hopes on a banquet honoring Louis Prima to save their struggling restaurant.

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

All food can be adulterated. More discreet than a drug cartel, more elusive than arms dealers, criminals have taken over food. Olive oil, fish, meat, spices, no department escapes their juicy traffic. A jackpot estimated in Europe at 30 billion euros enriches a new kind of mafia every year. Organized crime is selling altered products in restaurants, supermarkets and all food shops in the European Union. Their secret is to replace an ingredient with a cheaper one. Who are these new traffickers? What are their methods of operation?

A two parts making of documentary, following José Augusto Silva and his film crew during the shooting of a university short film called Castelo.