The Food That Built America

Street Food Icons

Bizarre Foods America is an American television series, and a spin-off of Bizarre Foods, this time focusing on the United States rather than international travel. Andrew Zimmern travels to various cities throughout the country and samples local cuisines and ways of life. The format is similar to Bizarre Foods. The show premiered Monday January 23, 2012 at 9:00 ET on Travel Channel. Much like the popular Bizarre Foods, Andrew heads to some of the most unique food hubs in the country. Once there he meets with locals and local chefs to gain a better understanding of American cuisine and to see how America has developed its reputation as a melting pot of cultures and foods and what sort of unusual foods people in America might have in their own cities and not realize.

The Vasa was built for war but also to impress the enemy and display power. However, she sank on her maiden voyage, taking about thirty people with her to the depths. Many were rescued from the water by small boats that were in Stockholm’s ström to witness the proud vessel. Today, 400 years later, researchers study this unique time capsule from the early 17th century. How powerful were Vasa’s 64 cannons? Who do the countless, colorful sculptures on the ship actually depict? And the big question: what was the reason the ship sank?

Through new discoveries in science and archaeology, explorers take a look at the origins of the Vikings and how they influenced history.

What is on our plate in the future? Will we soon be putting meat made from air on the barbecue? And do we drink potato milk for breakfast? You can see it in 'Restaurantvande Toekomst', a new TV program from KRO-NCRV. In the six-part series, presenters Sosha Duysker and Anna Gimbrère, together with chefs Marleen Brouwer and Dennis Huwaë, compete to prepare the most popular dishes in the Netherlands with future-proof ingredients.

Bratislavské pondelky

Operación Chile: Top Secret

The series chronicles the everyday lives of young Michelin-starred chefs. On the pass, the interface between kitchen and service, they prepare their extraordinary creations, reflecting their world of thought. They all share a passion for cooking, 16-hour workdays, and enormous responsibility. "On the pass" looks behind the scenes and provides unusual and very personal insights into the world of Michelin-starred cuisine.

A group of history experts from London's King's College has created this documentary series that tries to assess the key political figures of WWII.

Leading chefs take host Fred Sirieix to experience the restaurants where they genuinely love to eat and explore what goes into making them so special.

Guided Tour is a television and radio program about the treasures of the Portuguese cultural heritage. Treasures with recognized universal value, pieces that any western country would be proud to integrate into its heritage, and little known to the Portuguese. From a silver goblet with Mozarabic decoration and a thousand years old to a cloister that is referred to as a masterpiece of European Renaissance, passing through a collection of African art classified as one of the best in the world, the nature of objects, their context geographic location and historical time vary from episode to episode.

Director Claude Lanzmann spent 11 years on this sprawling documentary about the Holocaust, conducting his own interviews and refusing to use a single frame of archival footage. This epic documentary changed the way we think about the Holocaust. Featuring interviews with survivors, bystanders, and perpetrators from across Europe, mostly Poland and Germany, Shoah is drawn from over 300 hours of contemporary conversations with these witnesses, along with footage of overgrown sites of unspeakable horrors, including the concentration camp at Auschwitz. The monumental film grew out of Lanzmann's concern that the genocide perpetrated only 40 years earlier was already being forgotten. In response, he relied entirely on accounts from witnesses, rather than historical footage or reenactments, sometimes resorting to hidden cameras or other deceptions to coax stories and memories from those with whom he spoke.

Big Chef Takes on Little Chef

Caroline Randall Williams, an award-winning writer, cookbook author and restaurateur, travels the United States uncovering the fascinating, essential and often untold black stories behind American food.

The history of mankind is a never-ending story of change, revolution, and evolution, but surely no span of a hundred years can claim to have changed the world so dramatically as the Twentieth Century. In this series we examine the 101 Events which, in the judgment of experts, including those who contribute to the series, most influentially shaped the century, our world, and our way of life.

Many of the most popular taco styles have long, rich, little-known histories. Explore some of them in this eye-opening, mouth-watering food adventure.

La main à la pâte

Gåden om Thyra

To live is to eat. For people around the world in precarious and dangerous circumstances, eating itself is dangerous, precarious, and essential.

Agrofun