The Search for General Tso
Genres
Overview
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.
Details
Budget
$0
Revenue
$0
Runtime
71 min
Release Date
2014-04-20
Status
Released
Original Language
English
Vote Count
54
Vote Average
6.454
6.2
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2019-05-22 | en
0.0
Secret Ingredients
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2018-10-10 | en
0.0
Government Cheese
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2023-06-13 | en
0.0
Have You Eaten?
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2020-12-19 | en
7.0
Food Evolution
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2017-06-23 | en
0.0
Fragile Harvest
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1986-02-05 | en
6.8
Just Eat It: A Food Waste Story
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2014-04-27 | en
6.5
The Most Remote Restaurant in the World
The meals based on indigenous ingredients and sustainability at the forefront. Project managers are soon faced with problems ranging from sourcing ingredients to staffing a high-end restaurant in a location inhabited by only 53 people.
2023-06-01 | da
0.0
Pusharatas: A Biloxi-Croatian Tradition
Every year at Christmas, the women of the Slavonian Ladies' Auxiliary celebrate their culinary heritage by getting together to make pusharatas (a type of Croatian doughnut) for the people of Biloxi, Mississippi.
2013-08-22 | en
6.0
Ayi
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2020-10-12 | fr
5.7
Meat
Meat is the modern story of the animals we eat, as told by the people who never get to say their piece - from the solitary hunter who believes everyone needs to be educated about their food, to an industrial pig farmer who argues that money isn't his primary driver.
2018-06-05 | en
0.0
Bloed
Elles Kiers and Sjef Meijman lived intensively with four Bunte Bentheimer pigs for seven months. During the slaughter month they had their beloved pig Bom killed and then prepared it themselves. The short documentary Blood (Dinanda Luttikhedde, 2011) follows the visual artists in the final phase of their research project into the origin of our food. A valuable ritual unfolds around the processing of this animal.
2011-06-03 | nl
7.5
The Wandering Chef
Jiho Im is a world-class chef who wanders the mountainous Korean peninsula on foot for unorthodox ingredients—acorns, weeds, and moss. Along his way, he cooks meals and develops deep relationships with the elders he meets. When one of his closest friends dies, he faces the challenge of his lifetime: cooking a 108-course feast in her honor for her family.
2020-10-07 | ko
0.0
Fresh Start: A Marcus Harvin Story
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2024-06-30 | en
7.0
Rudy Maxa's World Exotic Places: Japan
Travel journalist Rudy Maxa and Washington, D.C. restaurateur Daisuke Utagawa present three distinct regions of Japan, focusing on the nation's food and food producers. From the ramen of the northern island of Hokkaido, to the sushi of Tokyo, to the Wagyu beef raised on the southern island of Kyushu, food is a window on the soul of Japan.
2017-10-05 | en
7.5
Planet Food: Spice Trails
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.
2012-02-20 | en
7.3
Food, Inc.
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.
2008-09-07 | en
7.5
The Organic Life
Sweat, sun, rain, tears, and green thumbs are all part of the challenge for a young couple attempting to become full-time organic farmers in this illuminating doc.
2013-10-01 | en
7.0
Planet Food: Scandinavia
Sweden and Denmark are as much renowned for their Viking warriors as they for the Midnight Sun and, long, cold, dark winters. From the dregs of Viking feasts, to the finest restaurants in Copenhagen, these 2 countries have evolved a totally unique cuisine. In this exciting documentary with roving chef Merrilees Parker, she travels to Scandinavia to find out if there's more on the menu than smorgasbord and smelly fish. In Sweden she enjoys the Midsummer festival, tries some aquavit and samples some sausages. Across the border she tries Danish pastry, tours the Carlsberg factory and watches herring being fermented and smoked.
2007-08-28 | en
7.0
Planet Food: Japan
Merrilees Parker travels to Japan to learn about its unique food culture. She begins her journey in Tokyo, at Tsukiji, the world's biggest fish market. Master chef, Romeo teaches her how to make the ultimate sushi, an art that takes years to master. Then it's off to a ramen museum, where you can try various regional styles of the noodle soup. Escaping the city, Merrilees takes the bullet train to Matsusaka where she visits a farm that produces the most expensive beef in the world. She also visits Kyoto and Mount Fuji for the annual Summer Fire Festival to gorge herself on wonderful street food.
2012-02-20 | en