Browse Titles - 13 results
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Eco Solutions, Episode 4, Dry Farming
presented by Isa Soares, fl. 2010; produced by Cable News Network (CNN), in Eco Solutions, Episode 4 (Atlanta, GA: Cable News Network (CNN), 2016), 11 mins
Dry farming, the seemingly-magical method of not watering crops is attracting a growing following among farmers around the world.
Sample
presented by Isa Soares, fl. 2010; produced by Cable News Network (CNN), in Eco Solutions, Episode 4 (Atlanta, GA: Cable News Network (CNN), 2016), 11 mins
Description
Dry farming, the seemingly-magical method of not watering crops is attracting a growing following among farmers around the world.
Field of Study
Global Issues
Content Type
Documentary
Contributor
Cable News Network (CNN)
Author / Creator
Isa Soares, fl. 2010
Date Published / Released
2016
Publisher
Cable News Network (CNN)
Series
Eco Solutions
Copyright Message
Copyright © 2016 CNN Newsource Sales, Inc.
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Eco Solutions, Episode 8, Beyond Meat
presented by Isa Soares, fl. 2010; produced by Cable News Network (CNN); interview by Isa Soares, fl. 2010, in Eco Solutions, Episode 8 (Atlanta, GA: Cable News Network (CNN), 2017), 11 mins
Ever heard the phrase you are what you eat? Well, if you're one of the world's committed carnivores, it could be said that your eating habits are a significant contributor to the pressing problem of global warming.
Sample
presented by Isa Soares, fl. 2010; produced by Cable News Network (CNN); interview by Isa Soares, fl. 2010, in Eco Solutions, Episode 8 (Atlanta, GA: Cable News Network (CNN), 2017), 11 mins
Description
Ever heard the phrase you are what you eat? Well, if you're one of the world's committed carnivores, it could be said that your eating habits are a significant contributor to the pressing problem of global warming.
Field of Study
Food Studies Online
Content Type
Documentary
Contributor
Cable News Network (CNN)
Author / Creator
Isa Soares, fl. 2010
Date Published / Released
2017
Publisher
Cable News Network (CNN)
Series
Eco Solutions
Person Discussed
Laura Wellesley, fl. 2012
Copyright Message
Copyright © 2017 CNN Newsource Sales, Inc.
×
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The Gods of Rice
directed by Mashizan Mashjum and Galen Yeo (New York, NY: Filmakers Library, 2011), 53 mins
Through the eyes of an anthropologist this beautifully produced film explores the rich culture of rice, still the basis of survival for most people throughout the world. In the central Philippines lies a village where its indigenous people have lived among their rice terraces for over 2,000 years. If placed end to...
Sample
directed by Mashizan Mashjum and Galen Yeo (New York, NY: Filmakers Library, 2011), 53 mins
Description
Through the eyes of an anthropologist this beautifully produced film explores the rich culture of rice, still the basis of survival for most people throughout the world. In the central Philippines lies a village where its indigenous people have lived among their rice terraces for over 2,000 years. If placed end to end, the rice terraces would circle nearly half the globe. In Bali, the Subak water temples foster a unique blend of technological eff...
Through the eyes of an anthropologist this beautifully produced film explores the rich culture of rice, still the basis of survival for most people throughout the world. In the central Philippines lies a village where its indigenous people have lived among their rice terraces for over 2,000 years. If placed end to end, the rice terraces would circle nearly half the globe. In Bali, the Subak water temples foster a unique blend of technological efficiency and religious ritual that together create a perfect ecological balance. A growing problem, however, is that the world will soon run short of the free land required to grow enough rice to meet demand. To address this issue, scientists at the International Rice Research Institute are developing rice grains with improved nutritional value. The most successful strain is Golden Rice, called the "Rosetta Stone" of genetically modified crops. This new strain has triggered an ongoing fight between the scientists and the farmers. The scientists, here labelled "The New Gods of Rice," claim that the genetically engineered rice will eliminate disease and poverty. The farmers, in turn, fear the influence of a monopoly owned by biotech companies they worry are looking to drive them out of business. In Thailand, this battle has already begun with the companies patenting their own potent grains, a practice which may change the nature of rice forever.
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Field of Study
Science
Content Type
Documentary
Author / Creator
Mashizan Mashjum, Galen Yeo
Date Published / Released
2011
Publisher
Filmakers Library
Topic / Theme
Religious beliefs, Genetic engineering, Food crops, Rice, Nutrition, Food supply, Science, Humanities, Early 21st Century United States (2001– )
Copyright Message
Copyright © 2011. Used by permission of Filmakers Library.
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Inside the Factory, Series 4, Episode 5, Potato Waffles
directed by Phil Stein, fl. 2011; presented by Ruth Goodman, 1963-, Cherry Healey, 1980- and Gregg Wallace, 1964-; produced by Phillip Smith, fl. 2003 and Phil Stein, fl. 2011, Voltage TV Productions, in Inside the Factory, Series 4, Episode 5 (London, England: BBC Worldwide, 2018), 1 hour 3 mins
The return of the popular series that takes viewers behind the scenes of the largest factories in Europe, revealing the secrets of high volume manufacturing. Inside the Factory marvels at the process, scale, skill, science, engineering and technology involved in making our favourite foods and lifestyle goods. Greg...
Sample
directed by Phil Stein, fl. 2011; presented by Ruth Goodman, 1963-, Cherry Healey, 1980- and Gregg Wallace, 1964-; produced by Phillip Smith, fl. 2003 and Phil Stein, fl. 2011, Voltage TV Productions, in Inside the Factory, Series 4, Episode 5 (London, England: BBC Worldwide, 2018), 1 hour 3 mins
Description
The return of the popular series that takes viewers behind the scenes of the largest factories in Europe, revealing the secrets of high volume manufacturing. Inside the Factory marvels at the process, scale, skill, science, engineering and technology involved in making our favourite foods and lifestyle goods. Gregg Wallace is our guide, getting exclusive access to the enormous factories and meeting the people who work there. Featuring a different...
The return of the popular series that takes viewers behind the scenes of the largest factories in Europe, revealing the secrets of high volume manufacturing. Inside the Factory marvels at the process, scale, skill, science, engineering and technology involved in making our favourite foods and lifestyle goods. Gregg Wallace is our guide, getting exclusive access to the enormous factories and meeting the people who work there. Featuring a different factory in each episode, Series 4 uncovers the astonishing processes that produce items such as instant coffee, toilet rolls, sausages and curry. Each film has an as-live feel, with an on-screen clock tracking how quickly raw ingredients are transformed into finished goods in less than 24 hours. Outside the main factory, Cherry Healey investigates the world of science and innovation behind each product, while historian Ruth Goodman reveals how it was invented, marketed and popularised.
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Field of Study
Global Issues
Content Type
Documentary
Contributor
Phillip Smith, fl. 2003, Phil Stein, fl. 2011, Voltage TV Productions
Author / Creator
Phil Stein, fl. 2011, Ruth Goodman, 1963-, Cherry Healey, 1980-, Gregg Wallace, 1964-
Date Published / Released
2018
Publisher
BBC Worldwide
Series
Inside the Factory
Copyright Message
Copyright © 2018 BBC Worldwide
×
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Inside the Factory, Series 4, Episode 6, Frozen Pizza
directed by Phil Stein, fl. 2011; presented by Ruth Goodman, 1963-, Cherry Healey, 1980- and Gregg Wallace, 1964-; produced by Phillip Smith, fl. 2003 and Phil Stein, fl. 2011, Voltage TV Productions, in Inside the Factory, Series 4, Episode 6 (London, England: BBC Worldwide, 2018), 1 hour 4 mins
The return of the popular series that takes viewers behind the scenes of the largest factories in Europe, revealing the secrets of high volume manufacturing. Inside the Factory marvels at the process, scale, skill, science, engineering and technology involved in making our favourite foods and lifestyle goods. Greg...
Sample
directed by Phil Stein, fl. 2011; presented by Ruth Goodman, 1963-, Cherry Healey, 1980- and Gregg Wallace, 1964-; produced by Phillip Smith, fl. 2003 and Phil Stein, fl. 2011, Voltage TV Productions, in Inside the Factory, Series 4, Episode 6 (London, England: BBC Worldwide, 2018), 1 hour 4 mins
Description
The return of the popular series that takes viewers behind the scenes of the largest factories in Europe, revealing the secrets of high volume manufacturing. Inside the Factory marvels at the process, scale, skill, science, engineering and technology involved in making our favourite foods and lifestyle goods. Gregg Wallace is our guide, getting exclusive access to the enormous factories and meeting the people who work there. Featuring a different...
The return of the popular series that takes viewers behind the scenes of the largest factories in Europe, revealing the secrets of high volume manufacturing. Inside the Factory marvels at the process, scale, skill, science, engineering and technology involved in making our favourite foods and lifestyle goods. Gregg Wallace is our guide, getting exclusive access to the enormous factories and meeting the people who work there. Featuring a different factory in each episode, Series 4 uncovers the astonishing processes that produce items such as instant coffee, toilet rolls, sausages and curry. Each film has an as-live feel, with an on-screen clock tracking how quickly raw ingredients are transformed into finished goods in less than 24 hours. Outside the main factory, Cherry Healey investigates the world of science and innovation behind each product, while historian Ruth Goodman reveals how it was invented, marketed and popularised.
Show more
Show less
Field of Study
Global Issues
Content Type
Documentary
Contributor
Phillip Smith, fl. 2003, Phil Stein, fl. 2011, Voltage TV Productions
Author / Creator
Phil Stein, fl. 2011, Ruth Goodman, 1963-, Cherry Healey, 1980-, Gregg Wallace, 1964-
Date Published / Released
2018
Publisher
BBC Worldwide
Series
Inside the Factory
Copyright Message
Copyright © 2018 BBC Worldwide
×
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Inside the Factory, Series 4, Episode 7, Beer
directed by Sam Bailey, fl. 2001-2017; presented by Ruth Goodman, 1963-, Cherry Healey, 1980- and Gregg Wallace, 1964-; produced by Phillip Smith, fl. 2003 and Sam Bailey, fl. 2001-2017, Voltage TV Productions, in Inside the Factory, Series 4, Episode 7 (London, England: BBC Worldwide, 2018), 1 hour 3 mins
The return of the popular series that takes viewers behind the scenes of the largest factories in Europe, revealing the secrets of high volume manufacturing. Inside the Factory marvels at the process, scale, skill, science, engineering and technology involved in making our favourite foods and lifestyle goods. Greg...
Sample
directed by Sam Bailey, fl. 2001-2017; presented by Ruth Goodman, 1963-, Cherry Healey, 1980- and Gregg Wallace, 1964-; produced by Phillip Smith, fl. 2003 and Sam Bailey, fl. 2001-2017, Voltage TV Productions, in Inside the Factory, Series 4, Episode 7 (London, England: BBC Worldwide, 2018), 1 hour 3 mins
Description
The return of the popular series that takes viewers behind the scenes of the largest factories in Europe, revealing the secrets of high volume manufacturing. Inside the Factory marvels at the process, scale, skill, science, engineering and technology involved in making our favourite foods and lifestyle goods. Gregg Wallace is our guide, getting exclusive access to the enormous factories and meeting the people who work there. Featuring a different...
The return of the popular series that takes viewers behind the scenes of the largest factories in Europe, revealing the secrets of high volume manufacturing. Inside the Factory marvels at the process, scale, skill, science, engineering and technology involved in making our favourite foods and lifestyle goods. Gregg Wallace is our guide, getting exclusive access to the enormous factories and meeting the people who work there. Featuring a different factory in each episode, Series 4 uncovers the astonishing processes that produce items such as instant coffee, toilet rolls, sausages and curry. Each film has an as-live feel, with an on-screen clock tracking how quickly raw ingredients are transformed into finished goods in less than 24 hours. Outside the main factory, Cherry Healey investigates the world of science and innovation behind each product, while historian Ruth Goodman reveals how it was invented, marketed and popularised.
Show more
Show less
Field of Study
Food Studies Online
Content Type
Documentary
Contributor
Phillip Smith, fl. 2003, Sam Bailey, fl. 2001-2017, Voltage TV Productions
Author / Creator
Sam Bailey, fl. 2001-2017, Ruth Goodman, 1963-, Cherry Healey, 1980-, Gregg Wallace, 1964-
Date Published / Released
2018
Publisher
BBC Worldwide
Series
Inside the Factory
Copyright Message
Copyright © 2018 BBC Worldwide
×
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Inside the Factory, Series 4, Episode 9, Cheese
directed by Sam Bailey, fl. 2001-2017; presented by Ruth Goodman, 1963-, Cherry Healey, 1980- and Gregg Wallace, 1964-; produced by Phillip Smith, fl. 2003 and Sam Bailey, fl. 2001-2017, Voltage TV Productions, in Inside the Factory, Series 4, Episode 9 (London, England: BBC Worldwide, 2018), 1 hour 3 mins
The return of the popular series that takes viewers behind the scenes of the largest factories in Europe, revealing the secrets of high volume manufacturing. Inside the Factory marvels at the process, scale, skill, science, engineering and technology involved in making our favourite foods and lifestyle goods. Greg...
Sample
directed by Sam Bailey, fl. 2001-2017; presented by Ruth Goodman, 1963-, Cherry Healey, 1980- and Gregg Wallace, 1964-; produced by Phillip Smith, fl. 2003 and Sam Bailey, fl. 2001-2017, Voltage TV Productions, in Inside the Factory, Series 4, Episode 9 (London, England: BBC Worldwide, 2018), 1 hour 3 mins
Description
The return of the popular series that takes viewers behind the scenes of the largest factories in Europe, revealing the secrets of high volume manufacturing. Inside the Factory marvels at the process, scale, skill, science, engineering and technology involved in making our favourite foods and lifestyle goods. Gregg Wallace is our guide, getting exclusive access to the enormous factories and meeting the people who work there. Featuring a different...
The return of the popular series that takes viewers behind the scenes of the largest factories in Europe, revealing the secrets of high volume manufacturing. Inside the Factory marvels at the process, scale, skill, science, engineering and technology involved in making our favourite foods and lifestyle goods. Gregg Wallace is our guide, getting exclusive access to the enormous factories and meeting the people who work there. Featuring a different factory in each episode, Series 4 uncovers the astonishing processes that produce items such as instant coffee, toilet rolls, sausages and curry. Each film has an as-live feel, with an on-screen clock tracking how quickly raw ingredients are transformed into finished goods in less than 24 hours. Outside the main factory, Cherry Healey investigates the world of science and innovation behind each product, while historian Ruth Goodman reveals how it was invented, marketed and popularised.
Show more
Show less
Field of Study
Food Studies Online
Content Type
Documentary
Contributor
Phillip Smith, fl. 2003, Sam Bailey, fl. 2001-2017, Voltage TV Productions
Author / Creator
Sam Bailey, fl. 2001-2017, Ruth Goodman, 1963-, Cherry Healey, 1980-, Gregg Wallace, 1964-
Date Published / Released
2018
Publisher
BBC Worldwide
Series
Inside the Factory
Copyright Message
Copyright © 2018 BBC Worldwide
×
See details
Inside the Factory: Series 5, Series 5 Episode 7, Pots and Pans
in Inside the Factory: Series 5, Series 5 Episode 7 (United Kingdom: BBC Worldwide, 2020), 1 hour 4 mins
Gregg Wallace is in France at an enormous foundry that produces a cast iron pot every five seconds. He follows production of casserole dishes from the arrival of 20 tonnes of crude iron right through to brightly coloured orange pots. Along the way, Gregg tests his mettle by taking a sample of molten iron at 1,550...
Sample
in Inside the Factory: Series 5, Series 5 Episode 7 (United Kingdom: BBC Worldwide, 2020), 1 hour 4 mins
Description
Gregg Wallace is in France at an enormous foundry that produces a cast iron pot every five seconds. He follows production of casserole dishes from the arrival of 20 tonnes of crude iron right through to brightly coloured orange pots. Along the way, Gregg tests his mettle by taking a sample of molten iron at 1,550 degrees Celsius. With only a heatproof visor and gloves as protection, he dips a ladle into a bubbling cauldron and pours the white-hot...
Gregg Wallace is in France at an enormous foundry that produces a cast iron pot every five seconds. He follows production of casserole dishes from the arrival of 20 tonnes of crude iron right through to brightly coloured orange pots. Along the way, Gregg tests his mettle by taking a sample of molten iron at 1,550 degrees Celsius. With only a heatproof visor and gloves as protection, he dips a ladle into a bubbling cauldron and pours the white-hot sample into a tiny mould. He also discovers that the coloured enamel they protect their pots with is made from glass. Meanwhile, Cherry Healey is in South Africa visiting one of the largest iron ore mines in the world. Nine miles long by three miles wide, it produces a staggering 670,000 tonnes every day. Cherry rides in one of the biggest dumper trucks in the world. Seven metres tall and packing 2,500 horsepower, it collects 65 tonnes of freshly mined rock and dumps it in to a processing plant. Days later, the iron ore is taken away from the mine in a two-mile-long train. And Cherry is rooting out the science behind cooking the perfect casserole. It turns out that when it comes to cooking time, longer isn’t always better. Historian Ruth Goodman takes a journey through time, learning how one-pot cooking evolved. From communal ovens during the industrial revolution through to 1970s slow cookers, technology influenced how people prepared simple meals. Ruth also visits the birthplace of the industrial revolution in Shropshire to discover how casting iron in sand moulds democratised our kitchens by producing affordable cookware.
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Field of Study
Food Studies Online
Content Type
Documentary
Date Published / Released
2020-04-14, 2020
Publisher
BBC Worldwide
Series
Inside the Factory: Series 5
Speaker / Narrator
Ruth Goodman, 1963-, Cherry Healey, 1980-, Gregg Wallace, 1964-
Person Discussed
Ruth Goodman, 1963-, Cherry Healey, 1980-, Gregg Wallace, 1964-
Topic / Theme
Kitchen appliances, Early 21st Century United States (2001– )
Copyright Message
Copyright © 2020 BBC Worldwide
×
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Inside the Factory: Series 5, Series 5 Episode 8, Soup
in Inside the Factory: Series 5, Series 5 Episode 8 (United Kingdom: BBC Worldwide, 2020), 1 hour 3 mins
In Wigan, Gregg Wallace visits an enormous soup factory, which produces two million tins a day. He follows the production of vegetable soup, from a pea harvest in Yorkshire right through to the finished soup going into cans and being dispatched. Along the way, Gregg watches as a five-tonne avalanche of peas – ar...
Sample
in Inside the Factory: Series 5, Series 5 Episode 8 (United Kingdom: BBC Worldwide, 2020), 1 hour 3 mins
Description
In Wigan, Gregg Wallace visits an enormous soup factory, which produces two million tins a day. He follows the production of vegetable soup, from a pea harvest in Yorkshire right through to the finished soup going into cans and being dispatched. Along the way, Gregg watches as a five-tonne avalanche of peas – around a million individual peas – is frozen within two hours of being picked. He mixes up three tonnes of veg and 500 gallons of tomat...
In Wigan, Gregg Wallace visits an enormous soup factory, which produces two million tins a day. He follows the production of vegetable soup, from a pea harvest in Yorkshire right through to the finished soup going into cans and being dispatched. Along the way, Gregg watches as a five-tonne avalanche of peas – around a million individual peas – is frozen within two hours of being picked. He mixes up three tonnes of veg and 500 gallons of tomato sauce and watches as they are combined and packed into 10,000 tins. Gregg is astonished by a 27.4m-tall pressure-cooking tower and surprised to learn that for every one degree drop in temperature in winter, the factory observes a 3.5% increase in soup sales. Meanwhile, Cherry Healey is measuring the vitamin content of fresh and frozen vegetables. She finds that her sample of frozen peas have six times the vitamin C content of fresh, while sprouts do even better with 800% more. Cherry travels to a rock salt mine outside Crewe, which supplies half of all salt used in the UK food industry, and runs an experiment to see if soup could be the answer to staying fuller for longer. Historian Ruth Goodman is cooking up a batch of ‘soop of buttered spinach’ from the 17th-century cookbook of Robert May. This is the first reference to a recipe for soup in English, but the resulting sweet, vegetable puree doesn’t resemble soup as we know it today. She also heads to Poplar in east London to a Salvation Army soup kitchen. Here, Ruth discovers that the notion of the soup kitchen originally began in 1795 as a response to a countrywide harvest failure.
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Field of Study
Food Studies Online
Content Type
Documentary
Date Published / Released
2020-04-21, 2020
Publisher
BBC Worldwide
Series
Inside the Factory: Series 5
Speaker / Narrator
Gregg Wallace, 1964-, Cherry Healey, 1980-, Ruth Goodman, 1963-
Person Discussed
Gregg Wallace, 1964-, Cherry Healey, 1980-, Ruth Goodman, 1963-
Topic / Theme
Soups, Early 21st Century United States (2001– )
Copyright Message
Copyright © 2020 BBC Worldwide
×
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Inside the Factory: Series 5, Series 5 Episode 9, Liqueurs
in Inside the Factory: Series 5, Series 5 Episode 9 (United Kingdom: BBC Worldwide, 2020), 59 mins
Gregg Wallace is in Ireland at an enormous liqueurs factory that produces 540,000 bottles a day. He follows the production of cream liqueur from the arrival of maize to make Irish whiskey right through to dispatch of the finished liqueur. It is the show's longest ever production timeline, taking more than three ye...
Sample
in Inside the Factory: Series 5, Series 5 Episode 9 (United Kingdom: BBC Worldwide, 2020), 59 mins
Description
Gregg Wallace is in Ireland at an enormous liqueurs factory that produces 540,000 bottles a day. He follows the production of cream liqueur from the arrival of maize to make Irish whiskey right through to dispatch of the finished liqueur. It is the show's longest ever production timeline, taking more than three years. Along the way, Gregg learns that it is the barrels whiskey is matured in that create around half of its flavour and discovers that...
Gregg Wallace is in Ireland at an enormous liqueurs factory that produces 540,000 bottles a day. He follows the production of cream liqueur from the arrival of maize to make Irish whiskey right through to dispatch of the finished liqueur. It is the show's longest ever production timeline, taking more than three years. Along the way, Gregg learns that it is the barrels whiskey is matured in that create around half of its flavour and discovers that a milk protein is the secret to mixing cream and whiskey together. Meanwhile, Cherry Healey is at the plant where 85 per cent of Ireland’s bottles and jars are recycled. They process 500 tonnes every day. Cherry also investigates the science behind aperitifs. There is nothing special in these beverages that stimulates appetite - it is something common to all alcoholic drinks. Cherry puts it to the test with a team of rugby players and discovers they eat 8 per cent more – or an additional 320 calories – when alcohol is involved. Cherry is also getting a lesson in the rules of whiskey, learning that single malt must be made from 100 per cent malted barley from a single distillery, whereas bourbon must be 51 per cent maize, and blends can be the product of a mix of grains from different distilleries. The one thing they have in common is that they must be matured in wooden barrels for a minimum of three years in order to be called whiskey. Historian Ruth Goodman is getting spiritual with the history of liqueurs. She learns that their origins are to be found a world away from funky downtown bars. She visits a former monastery and discovers that the drinks were invented by monks looking for the elixir of life. Ruth also visits a distillery in Ireland, where she learns that 100 years ago Irish whiskey held an astonishing 60 per cent of the global whisky market. Today, it is just 5 per cent. This drop was largely due to resistance to adopting the modern column still method of distillation.
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Field of Study
Food Studies Online
Content Type
Documentary
Date Published / Released
2020-04-28, 2020
Publisher
BBC Worldwide
Series
Inside the Factory: Series 5
Speaker / Narrator
Cherry Healey, 1980-, Ruth Goodman, 1963-, Gregg Wallace, 1964-
Person Discussed
Cherry Healey, 1980-, Ruth Goodman, 1963-, Gregg Wallace, 1964-
Topic / Theme
Spirits (Alcohol), Early 21st Century United States (2001– )
Copyright Message
Copyright © 2020 BBC Worldwide
×
