Sushi: The Global Catch

They are everywhere. At home, in the canteen, in restaurants, processed foods fill our plates. Overcome by obesity, diabetes, heart disease, taste dulled by the easy and artificial flavors of gastronomy, the population no longer has a choice. For fifty years, the agri-food industry has been at our table. And she stuffs herself. Indulgence or complacency with regard to this takeover, the authorities only exercise limited and a posteriori control over this mountain of foodstuffs that are too fatty, too sweet, too salty. Unlike the good recipes of our grandmothers, inspection in the back kitchens of these feeders.

In the industrial and maritime city of Le Havre, Soren and Karving, two 14-year-old friends, are passionate about fishing. In conflict with authority and failing at school, fishing has become their space of freedom and a unique way to project themselves into the future: more than anything, Soren wants to become a fisherman and Karving a fisherman-reporter. As the pressure of their exams mounts, and without their diploma they can kiss their dream life goodbye, they will have to compromise between their passion and reality.

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.

Passionate about ocean life, a filmmaker sets out to document the harm that humans do to marine species — and uncovers an alarming global conspiracy.

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.

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

"The First People Taking Care of the Fishery" are the Sault Tribe of Chippewa Indians, the largest indigenous tribe east of the Mississippi. For generations, they have been stewarding the fisheries of their Great Lakes territory in Michigan's Upper Peninsula. This project explores the cultural and economic importance of the fishery to the tribe and how use historic and sustainable practices to ensure a healthy fishery and preserve their way of life for the next seven generations in the face of climate change and invasive species.

Norway’s beloved home economics teacher and cooking pioneer Ingrid Espelid Hovig charmed viewers for decades, showing everyone how to cook — from everyday meals to the perfect crispy Christmas pork rind. A forty-year career celebrated through classic clips and memorable moments.

Filmmaker Connor Luke Simpson explores the underground-and often misunderstood-subculture known as feederism. A community where the fatter you are, the sexier you are.

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.

Roving foodies Angela May and Bobby Chinn embark on two culinary journeys across Asia. Angela travels to the western coast of India to sample the cuisine and culture of the thriving melting pot that is Goa. Meanwhile, Bobby travels to Manila where he discovers a passionate and humorous people, and their love of food.

Documentary looking at both burger chains and how they have grown to become world-dominating fast food brands.

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.

Old Friends is the final installation of a highly popular documentary series consisting of Old Places and Old Romances. In this film, food is the platter on which personal stories of ordinary people from all walks of life are collected, unravelled and served. Just like an old friend who has shared or weathered significant moments with us, most of us connect to certain foods that comfort us and trigger nostalgic recollections of childhood and growing up. By compiling these collective voices of Singaporeans, preserving their intimate takes of joys and woes, love and loss, Old Friends offers future generations a scrumptious taste of the past through our binding passion for food.

In this remarkable journey, Planet Food travels the world to see how control of the spice trails, over the last five millennia, has made great cities and destroyed ancient civilizations. Our guides travel from the Molucca Islands of Indonesia, the original home of cloves and nutmeg, to the Indian province of Kerala, with its native pepper and cardamom. Additional stops include Venice, Beirut, Cairo and other significant places in the spice trade that created and toppled empires.

A conversation between Idrees Khan and his mother on how the celebrate their Trini culture in Orlando