Rudy Maxa's World: Hong Kong & Bangkok

Beginning with a private, rolling party on board one of Hong Kong's iconic streetcars, travel journalist Rudy Maxa and former chef and now Washington, D.C. restaurateur Daisuke Utagawa lead viewers through on of the worlds most exciting cities. Hong Kong takes cuisine from around the world and makes it its own. Explore the cuisine as well as the mostly unknown, lush side of Hong Kong where hiking trails and beaches rule. Bangkok - In a city where the weather is always hot, it is natural that residents spend so much time eating outside. Street food rules the capital of Thailand, and no visitor should miss the opportunity to follow local custom. Utagawa and Maxa taste their way through the city while exploring the Klongs (canals) and temples that make Bangkok a visitors paradise.

"1-O"

On September 6, 2017, the Catalan regional government called an independence referendum. This propagandistic documentary by the Catalan government collects the experiences of an illegal referendum that led to the virtual independence of Spanish territory and the biggest constitutional crisis in Spain since 1981

Resolve in Venezuela

The word "resolver" in the context of seeking solutions is a word-expression widely used in Venezuela. This documentary follows the lives of several characters during one day. We see how they feel, work, talk or do such different things that show the reality (or realities) of a country so diverse and, at the same time, so unknown to the world.

Guernica: El último exiliado

Keith Meets Keith

Keith Allen meets his long-term hero, Keith Floyd, who transformed the presentation of gastronomy on British television.

La revolución de los balcones

Documentary made by the Spanish political party VOX about the Catalan referendum of 2017 from the point of view of some leaders of the party.

City of the Dead

The human being feels generally as fascinated as fearful before death and the inevitable fact of dying. Workers at the cemetery of Palma de Mallorca, in Spain, face this harsh reality every day, so they have found a way to deal with it.

Camp Yoshi

After moving to Oregon and falling in love with the ability to explore the outdoors with ease with his wife and two kids, Rashad Frazier knew he had to extend the invitation to others. Driven by the magic of his experiences, his background as a chef, and his love of good food and connecting people to incredible places that open up to conversation, he created Camp Yoshi, which curates custom outdoor adventures centered around shared meals and shared experience with the goal of creating a space for Black people and allies to unplug and in turn reconnect with the wilderness. By virtue of being in these places, Camp Yoshi's trips transform historically segregated spaces into safe havens for the community, conversation, and nourishment.

¡Al fútbol!

Any given Sunday of 1974 in Spain, soccer games in several stadiums, the sarcastic voice of commentators, the inevitable presence of advertising. Goal! The victors and the defeated.

The Search for General Tso

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.

We Feed the World

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.

The New Green Giants

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?

Secret Ingredients

While the debate continues about GMOs, Roundup and other toxic pesticides, this powerful film shares remarkable stories of people who regain their health after discovering the secret ingredients in their food and making a bold commitment to avoid them.

Bread

A unique project, the popular science series "Bread" is shooting around the world, interviews with scientists and world-class experts. There are 4 series in the project: "Immortality", "Money", "Hunger" and "Gene". This is a story about how bread controlled the destinies of continents and empires, how the rise of some civilizations and the fall of others depended on it, how in different countries and at different times it performed the function of money. This is the first time such a complete study of bread and grain is being carried out on a television screen. The focus is on the most interesting events in the history of Russia, Italy, France, Germany, England, China, Egypt and other countries.

Bread. Gene

Each grain crop - wheat, rye, rice and corn - has been "creating" a special type of person for centuries. For example, rye formed the Slavic culture, wheat influenced the inhabitants of almost all of Central Europe and a significant part of Asia, corn formed the inhabitants from Mexico to Nicaragua, and rice - representatives of Japan, India and China. Today, genetic engineers are trying to create the bread of the future. It is likely that after some time we will have three-dimensional food printers in our kitchens that will be able to "print" buns, loaves or confectionery. However, scientists are convinced that only part of the components for the "printer" will be chemical, and the rest of the components will continue to be grown on earth. At the same time, some researchers believe that genetic engineering may turn out to be a "Pandora's box", while others are sure that they can no longer do without it.

Ibiza