Jerusalem on a Plate
Genres
Overview
Internationally renowned chef, Yotam Ottolenghi, returns to his hometown of Jerusalem to discover the hidden treasures of its extraordinarily rich and diverse food culture. He meets and cooks with both Arabs and Jews in restaurants and at home, who draw on hundreds of years of tradition to create the dishes that define the city, and explores the flavours and recipes that have influenced his palate. Much has changed since his childhood in Jerusalem, and politics is never far away, but Yotam finds that food is sometimes the one area where the different communities can come together. From the humble street foods of hummus and falafel, to the cutting edge of Jerusalem cuisine, Yotam uncovers the essence of what makes the food of Jerusalem so great.
Details
Budget
$0
Revenue
$0
Runtime
60 min
Release Date
2011-12-20
Status
Released
Original Language
English
Vote Count
2
Vote Average
6.5
Yotam Ottolenghi
8.0
Reinventing Mirazur
Mirazur, Argentine-born chef Mauro Colagreco's 3 Michelin starred restaurant on France's Mediterranean coast, was awarded Best Restaurant in the World on the eve of the pandemic. Not content to rest on their laurels, Colagreco and his diverse team soldiered on through the global tragedy of the lockdown, boldly reimagining the restaurant's concept and menu to reflect their dedication to biodynamic principles. Mirazur re-emerged with a new and enthusiastic approach: the Moon Menu.
2021-09-21 | en
6.3
Noma: My Perfect Storm
A creative journey into the unique mind of René Redzepi, chef and co-owner of Noma, voted best restaurant in the world four times.
2015-11-19 | en
0.0
O Mineiro e o Queijo
The documentary tells how the artisanal cheese production technique arrived in Minas Gerais in the 18th century, brought by Portuguese adventurers in search of gold. Today, almost 30 thousand families live from the production of artisanal cheese throughout the state.
2011-09-30 | pt
0.0
James Beard: America's First Foodie
Food in the 21st century has become much more than “meat and potatoes” and canned soup casseroles.” Chefs have gained celebrity status; recipes and exotic ingredients, once impossible to find, are now just a mouse click away; and the country's major cities are better known for their gastronomy than their art galleries. This food movement can be traced back to one man: James Beard. His name graces the highest culinary honor in the American food world today—the James Beard Foundation Awards. And while chefs all around the country aspire to win a James Beard Award, often referred to as the “culinary Oscars,” many of those same chefs know very little about the man behind the medal. Respected restaurateur Drew Nieporent summed it up when he said, “Everybody knows the name James Beard. They may not know who he is, but they know the name.”
2017-04-23 | en
0.0
Gran Paraíso
2024-07-08 | es
0.0
Keith Meets Keith
Keith Allen meets his long-term hero, Keith Floyd, who transformed the presentation of gastronomy on British television.
2009-09-14 | en
7.0
Le camembert nous ouvre sa boîte
Affectionately known as claquos or calendos, Camembert is one of France's favorite cheeses. Almost 500 million Camemberts are sold in France every year. While this historic monument to French gastronomy retains its artisanal image, the reality is very different. From AOP to made-in-Normandy to 100% Norman milk, confusion reigns from market stalls to supermarket shelves. The "real" Camembert de Normandie, with its PDO label, accounts for less than 5% of sales. Investigate one of the jewels in the crown of French cheeseboards.
2023-05-02 | fr
0.0
100 ans à table
2018-01-11 | fr
10.0
Arabian Flavours
Join world renowned chefs, Pierre Sang & Cédric Grolet, as they travel Saudi Arabia experiencing new flavours, meeting other chefs and learning Arabic cooking techniques.
2022-06-01 | fr
9.0
Michel Troisgros: Inventing Cuisine
Well before many chefs of his generation, Michel Troisgros hit on culinary practice and culture which today lie at the heart of world gastronomy. Refusing to bend to fashion, his cuisine is unrestrained and personal, bright and cheerful, making the world-renowned Maison Troisgros resolutely modern even four decades after its inception. This tasty yet minimalist cuisine is echoed in Paul Lacoste's meticulous direction, where the handsome lighting and smart photography make the film a pure delicacy.
2009-02-10 | en
7.5
The Goddesses of Food
From 3 stars chefs to female cooks, sommelières, entrepreneuses all around the world, meet innovative women who want to change the world through gastronomy.
2017-07-05 | fr
0.0
A Taste of Sky
Danish culinary entrepreneur and Noma co-founder Claus Meyer has kickstarted a gastronomic revolution in Bolivia’s capital of La Paz with the opening of Gustu, a fine-dining restaurant and cooking school for the country’s impoverished youth. Kenzo, a hunter raised in the Bolivian Amazon, and Maria Claudia, a native of the Andean altiplano, have resettled in La Paz in order to pursue a career in the culinary arts. Under the tutelage of Meyer, these young Bolivians are working towards a better future as they attempt to establish their country as the world’s next great culinary destination.
2019-03-22 | en
0.0
Étoilé.e.s
2018-04-18 | fr
0.0
Déguste
“Déguste” invites you to live through the point of view of a cooking chef for a day. A day at the top of food chain, closest to the matter. A day in the culinary crash.
2018-02-03 | fr
10.0
Not Yet There
This documentary follows Ishihara Hitoshi, a Japanese kaiseki chef whose highly acclaimed restaurant in Kyoto has three Michelin stars. This is one year in the life of a chef who pursues perfection but always insists he’s not yet there.
2022-03-28 | ja
0.0
La cuina dels homes
2022-03-24 | ca
0.0
Les bouillons parisiens, une histoire de goût
2025-01-02 | fr
0.0
Basic Elements
The documentary explores the world of culture, nature and gastronomy through one chef's eyes across the marshlands of the Venetian Lagoon.
2021-10-06 | en
0.0
Sugarly Yours!
Our protagonists are part of these "pastry magicians" who take up the challenge of making, reinventing and transmitting to the whole world the taste of local delicacies. Through their pastries and their stories of passion and challenge, we will meet men and women who are passionate about the pastries of their regions. We will follow these musketeers in their adventures, their setbacks and their joy of living.
2022-11-11 | en
10.0
Doces Relatos
2021-12-21 | pt