Koto: The Last Service

From New York City to the farmlands of the Midwest, there are 50,000 Chinese restaurants in the U.S., yet one dish in particular has conquered the American culinary landscape with a force befitting its military moniker—“General Tso’s Chicken.” But who was General Tso and how did this dish become so ubiquitous? Ian Cheney’s delightfully insightful documentary charts the history of Chinese Americans through the surprising origins of this sticky, sweet, just-spicy-enough dish that we’ve adopted as our own.

Crazy Legs Conti is an eccentric New York window washer, nude model and sperm donor, and huge fan of the annual July 4th hot dog eating competition. When he casually breaks the world oyster eating record in New Orleans, he decides to dedicate himself to fulfilling his lifelong dream of becoming a professional competitive eater.

In Ramen Heads, Osamu Tomita, Japan's reigning king of ramen, takes us deep into his world, revealing every single step of his obsessive approach to creating the perfect soup and noodles, and his relentless search for the highest-quality ingredients.

A documentary that exposes the shocking truths behind industrial food production and food wastage, focusing on fishing, livestock and crop farming. A must-see for anyone interested in the true cost of the food on their plate.

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.

Documentary filmmaker Robert Kenner examines how mammoth corporations have taken over all aspects of the food chain in the United States, from the farms where our food is grown to the chain restaurants and supermarkets where it's sold. Narrated by author and activist Eric Schlosser, the film features interviews with average Americans about their dietary habits, commentary from food experts like Michael Pollan and unsettling footage shot inside large-scale animal processing plants.

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.

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!

State of Bacon tells the kinda real but mostly fake tale of an oddball group of characters leading up to the annual Blue Ribbon Bacon Festival. Bacon-enthusiasts, Governor Branstad, a bacon queen, Hacksaw Jim Duggan, members of PETA, and an envoy of Icelanders are not excluded from this bacon party and during the course of the film become intertwined with the organizers of the festival to show that bacon diplomacy is not dead.

The last ten years have seen a phenomenal explosion in the organic food movement as it has moved from niche market to mainstream. Today, it is the fastest growing segment of the food industry attracting all of the major food corporations. THE NEW GREEN GIANTS looks at a number of these new and old organic corporations and shows how they are managing, or in some cases, failing to live up to the idealistic dreams first espoused by the back-to-the land folk of the late sixties and early seventies. The documentary also looks at some of the bigger questions surrounding organic food. Is it really healthier? Is it truly organic? Is it possible to grow from a mom-and-pop operation to become a huge supplier of major grocery chains? Is it actually sustainable? Is it realistic to think the world can be fed organically?

A surrealist home movie, filmed by Luis Buñuel in Cadaqués in 1930, focusing on Salvador Dalí's father and his wife.

Soul explores the secrets of gastronomy where two cuisines apparently so opposite in their philosophy, conception and experience, have both earned the highest culinary recognition, three Michelin stars.

In the year 2000, Les Blank, along with co-filmmaker Gina Leibrecht, visited Richard Leacock (1921-2011) at his farm in Normandy, France and recorded conversations with him about his life, his work, and his other passion: cooking! With the flair of a seasoned raconteur, Leacock recounts key moments in his seventy years as a filmmaker and the innovations that he, D.A. Pennebaker, Albert Maysles and others invented that revolutionized documentary filmmaking, and explores the mystery of creativity. With the passing of both Blank and Leacock, the documentary is a moving insight into the lives of two seminal figures in the history of film.

We all love food. As a society, we devour countless cooking shows, culinary magazines and foodie blogs. So how could we possibly be throwing nearly 50% of it in the trash? Filmmakers and food lovers Jen and Grant dive into the issue of waste from farm, through retail, all the way to the back of their own fridge. After catching a glimpse of the billions of dollars of good food that is tossed each year in North America, they pledge to quit grocery shopping and survive only on discarded food. What they find is truly shocking.

From the UFC Octagon in Las Vegas and the anthropology lab at Dartmouth, to a strongman gym in Berlin and the bushlands of Zimbabwe, the world is introduced to elite athletes, special ops soldiers, visionary scientists, cultural icons, and everyday heroes—each on a mission to create a seismic shift in the way we eat and live.

An intimate, behind-the-scenes look at how an anonymous chef became a world-renowned cultural icon. This unflinching look at Anthony Bourdain reverberates with his presence, in his own voice and in the way he indelibly impacted the world around him.

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

With nutritionally-depleted foods, chemical additives and our tendency to rely upon pharmaceutical drugs to treat what's wrong with our malnourished bodies, it's no wonder that modern society is getting sicker. Food Matters sets about uncovering the trillion dollar worldwide sickness industry and gives people some scientifically verifiable solutions for curing disease naturally.

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?

This astonishing glimpse into the restaurant world examines sexual harassment concealed within the industry, causing many employees to suffer in silence or leave their jobs rather than confront a celebrity chef or powerful owner who can ruin their career.