A Taste O

Chef Claudia Sandoval traverses the 1,954 miles of the US-Mexico border, eating her way through a food road map and exploring often-overlooked border towns. She discovers the blending of flavors and cultures as well as other unexpected influences.

Struggling with their own proverbial “YidLife Crisis,” two Montrealers on the cusp of middle age return to Montreal to discover their own mixed-up heritage in the story of Jewish Montreal, as told through an entire day's worth of eating in and around the city.

The Muscovite family urgently flies to Tashkent. Parents explain such haste to the 12-year-old hero by the need to help his grandfather, who lives in Uzbekistan, with business. The boy saw him only once, in deep childhood, but he remembered that meeting with an eccentric relative well.

The psychotic son of a rich man continues to get away with raping young women, with the help of an unscrupulous lawyer. A journalist working for a women's magazine becomes involved when her friend becomes a victim. Because of her campaigning efforts, the journalist herself becomes a target of the vicious brat's attentions.

Part Three: TO TASTE 100 HERBS - Dr Shen Fasheng discusses his Catholic religion, medical ethics, rural health services, centuries-old knowledge of herbal treatments and Western medical practices. The warmth, closeness and traditions of family life in China are wonderfully captured in scenes of prayer, play, chores and celebrations.

In the era of food sustainability, Hanif Sadr, an engineer turned chef from Tehran, Iran, has opened his first Iranian regional restaurant in San Francisco, USA. He delved into the farm-to-table gastronomy world after working as a cook for a Montessori school in Berkley. His mission is to introduce the regional and seasonal recipes of Northern Iran, learnt from his childhood to the North American public where its ingredients geographically match California. With his wife banned from the US and a lack of distribution of Iranian food ingredients due to sanctions, he travels back and forth between Iran and the U.S., attempting to bridge the personal and political to bring back a taste of home. Alongside other renowned food figures, Hanif aims to show the depth of a unique forgotten cuisine that is connected with nature, influenced by seasons, and defines the art of preservation techniques.

There's a killer on the loose and there strangling hookers mostly from an escort service called Tasty Chicks. Police are on the case and are trying to track down the killer. Meanwhile a drifter is picked up by one of the hookers after he saves her from an abusive john. He is brought back to there whore house after he was shot by the john and is nursed back to health. He is offered a job to protect the girls from the killer targeting them. But he soon discovers something is strange going on in the house and there is more of a threat than just the strangler on the loose.

In the near future ceilings have been replaced by omnipresent TV's. In the mass media Cannibalism is being hyped as the latest trend in people's day to day lives. Ma, Pa and Wilberforce are your typical North American family. They are obese, over consuming and have a big screen TV on their kitchen ceiling. Life doesn't change much for this family unit, Pa goes to his job at the meat shop, Ma works her dead end job and lately Wilberforce has been staying at home because he is sick. However, when Wilberforce suggests eating Pa for dinner ALL HELL BREAKS LOOSE.

Documentary on Taste of Fear

Explore the BBC/Opus Arte catalog with this sampler featuring some of the world's greatest musicians performing beloved masterworks. The excerpts represent a cross-section of the recording label's extensive classical archives. Cecilia Bartoli, Bryn Terfel, Hilary Hahn, Alfred Brendel and various orchestras and philharmonics perform works by Mozart, Vivaldi, Tchaikovsky and more. The program also includes excerpts from "Ravi Shankar in Portrait."

Raffaella's first period comes at the same time as her first crush, on Shaun, a cook's assistant and the brother of her friend Sharon. Raffaella's Italian aunt insists that they make "love biscuits" for Shaun, a recipe from the old country using three drops of menstrual blood. Raffaella sends the cookies to Shaun via Sharon, who announces her own crush on Raffaella. Is it the cookies? What's a girl to do? With the help of her aunt and some ideas of her own, Raffaella finds a solution and learns something about friendship and romance.

Growing up is hard to do for young chat-room enthusiast Mi Wei, who strikes up an online friendship with a most unlikely buddy: Cappuccino, aka Mi Wei's mom. The misunderstanding drives Mi Wei to leave home. Meanwhile, Mi Wei struggles gamely through middle school, navigating relationships with teachers and classmates. A bittersweet portrait of adolescence emerges in this moving Chinese stage drama.

Set in an unnamed African country, A TASTE OF OUR LAND is a film about greed told against the backdrop of the current Chinese influence in African countries. While trying to provide for his pregnant wife, Yohani, an older African man, retrieves a gold nugget in a brutal Chinese-run mine built on his land and runs away to sell it for $100. When he learns its real value, he becomes as obsessed with it as Cheng, the Chinese mine supervisor who will stop at nothing to get it back.

A 2022 Filipino short film.

The film has been designed using 700+ sublimation, custom designed, printed plates. The illustration style brings about a contemporary perspective of Indian chaos balanced in an artistic format. Multiple animations narrate the various little nuances in India. With an unexpected twist of stories playing out on plates, brings alive the idea of India on a plate –the essence of Kohinoor Cooking sauces and meals in minutes. A travelogue that gives you a taste of India in its little stories playing out as animations on plates.

Borrowing from an anthropological study initiated through the University of California in 1969, The Taste of The Name is a fantasia on universality. As a parallel to the elusive “umami” and its gradual scientific acceptance as a primary taste, we consider what is perceivable, knowable, and namable. Through the blue spectrum of various hermetic artifices, we are fed fables of Jules Verne's Nautilus and resurface in a virtual tanning bed, turning over in a slippery navigation of language.

Join host and chef Nisha Katona on her quest across the regions of Italy to discover their hidden culinary gems, teaming up with local chefs to cook along the way.

It's the most dangerous delicacy in the world. Despite incidents of poisoning year after year, the popularity of this exotic dish in Japan remains unbroken. The Japanese blowfish fugu contains one of the deadliest poisons known to man, 1250 times more potent than cyanide. If the cook isn't skilled in the use of a filet knife, the gourmet meal could become a death sentence for the restaurant guest.