472 results for your search
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Chef vs Science: The Ultimate Kitchen Challenge
directed by Jeff Wilkinson, fl. 2008, David Stewart, fl. 1996-2016 and Ben Crichton, fl. 2004-2016; presented by Mark Miodownik, 1969-; produced by Jeff Wilkinson, fl. 2008, British Broadcasting Corporation (London, England: BBC Worldwide, 2016), 50 mins
A top chef and a leading scientist go head to head in the kitchen to see who can produce the best food. Marcus Wareing is a two-star Michelin chef at the top of his game – his celebrated dishes result from years of experience and training. But he now faces a challenge from an unlikely direction. Mark Miodownik i...
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directed by Jeff Wilkinson, fl. 2008, David Stewart, fl. 1996-2016 and Ben Crichton, fl. 2004-2016; presented by Mark Miodownik, 1969-; produced by Jeff Wilkinson, fl. 2008, British Broadcasting Corporation (London, England: BBC Worldwide, 2016), 50 mins
Description
A top chef and a leading scientist go head to head in the kitchen to see who can produce the best food. Marcus Wareing is a two-star Michelin chef at the top of his game – his celebrated dishes result from years of experience and training. But he now faces a challenge from an unlikely direction. Mark Miodownik is a materials scientist – a person more acquainted with plastic than pastry. Can Mark use his scientific knowledge to outcook this le...
A top chef and a leading scientist go head to head in the kitchen to see who can produce the best food. Marcus Wareing is a two-star Michelin chef at the top of his game – his celebrated dishes result from years of experience and training. But he now faces a challenge from an unlikely direction. Mark Miodownik is a materials scientist – a person more acquainted with plastic than pastry. Can Mark use his scientific knowledge to outcook this leading chef? As they cook their way through a series of courses, Mark shows the science behind our favorite dishes, revealing the amazing transformations that food undergoes in the kitchen.
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Field of Study
Food Studies Online
Content Type
Documentary
Contributor
Marcus Wareing, 1970-, Jeff Wilkinson, fl. 2008, British Broadcasting Corporation
Author / Creator
Jeff Wilkinson, fl. 2008, David Stewart, fl. 1996-2016, Ben Crichton, fl. 2004-2016, Mark Miodownik, 1969-
Date Published / Released
2016
Publisher
BBC Worldwide
Topic / Theme
Dessert, Entree, Meats, Chocolate, Potatoes, Soups, Early 21st Century United States (2001– )
Copyright Message
Copyright © 2016 BBC Worldwide
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Ilinniq, Season 6, Episode 1, Bannock Making
produced by Aïda Maigre-Touchet, 1977- and Mosesie Kipanik, fl. 1986, Inuit Broadcasting Corporation and Aboriginal Peoples Television Network, in Ilinniq, Season 6, Episode 1 (Nunavut: Inuit Broadcasting Corporation, 2016), 22 mins
Host: Myna Ishulutak - The season 6 premiere episode begins in Pangnirtung where Myna's family lives. It's always been a pleasure for her to come back here and experience a life style that is so different from Iqaluit's. When she gets there, she always first visits her family and great friend, Meeka, a revered Eld...
Sample
produced by Aïda Maigre-Touchet, 1977- and Mosesie Kipanik, fl. 1986, Inuit Broadcasting Corporation and Aboriginal Peoples Television Network, in Ilinniq, Season 6, Episode 1 (Nunavut: Inuit Broadcasting Corporation, 2016), 22 mins
Description
Host: Myna Ishulutak - The season 6 premiere episode begins in Pangnirtung where Myna's family lives. It's always been a pleasure for her to come back here and experience a life style that is so different from Iqaluit's. When she gets there, she always first visits her family and great friend, Meeka, a revered Elder, educator and a healer. Myna asks Meeka to show the different ways to make bannock for the Ilinniq audience. It can be fried or bake...
Host: Myna Ishulutak - The season 6 premiere episode begins in Pangnirtung where Myna's family lives. It's always been a pleasure for her to come back here and experience a life style that is so different from Iqaluit's. When she gets there, she always first visits her family and great friend, Meeka, a revered Elder, educator and a healer. Myna asks Meeka to show the different ways to make bannock for the Ilinniq audience. It can be fried or baked either in the oven or with the qulliq using seal oil or Crisco oil. When Myna gets to Iqaluit she asks people from the Kitikmeot region to show her how they prepare bannock. Themes: bannock making, regional cultural diversity, evolution and how to adapt to new ways. Locations: Pangnirtung and Iqaluit, Nunavut, Canada.
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Field of Study
Anthropology
Content Type
Documentary
Contributor
Myna Ishulutak, fl. 2000, Aïda Maigre-Touchet, 1977-, Mosesie Kipanik, fl. 1986, Inuit Broadcasting Corporation, Aboriginal Peoples Television Network
Author / Creator
Myna Ishulutak, fl. 2000
Date Published / Released
2016
Publisher
Inuit Broadcasting Corporation
Series
Ilinniq
Topic / Theme
Frying, Baking, American Indian Cuisine, Breads, Cooking, Inuit
Copyright Message
Copyright © 2016 by Inuit Broadcasting Corporation
×
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The Farmer and the Chef
directed by Michael Whalen, fl. 1999; produced by Michael Whalen, fl. 1999 (San Jose, CA: Whalen Films, 2015), 1 hour 6 mins
David Kinch of Manresa Restaurant is a world famous chef with a new project, aiming to create a two-star Michelin dining experience that reflects the Northern Californian culture he loves. Cynthia Sandberg of Love Apple Farms is a farmer who has dedicated her life to creating sustainably produced and impeccably nu...
Sample
directed by Michael Whalen, fl. 1999; produced by Michael Whalen, fl. 1999 (San Jose, CA: Whalen Films, 2015), 1 hour 6 mins
Description
David Kinch of Manresa Restaurant is a world famous chef with a new project, aiming to create a two-star Michelin dining experience that reflects the Northern Californian culture he loves. Cynthia Sandberg of Love Apple Farms is a farmer who has dedicated her life to creating sustainably produced and impeccably nurtured ingredients. Will the collaboration between these two food geniuses create a world-class restaurant, or will their differences d...
David Kinch of Manresa Restaurant is a world famous chef with a new project, aiming to create a two-star Michelin dining experience that reflects the Northern Californian culture he loves. Cynthia Sandberg of Love Apple Farms is a farmer who has dedicated her life to creating sustainably produced and impeccably nurtured ingredients. Will the collaboration between these two food geniuses create a world-class restaurant, or will their differences destroy both the farmer and the chef? The Farmer & The Chef follows this ambitious pair as they work together to make the perfect biodynamic meal. It delves into their shared passion for sustainable farming and quality product, showing their return to the old values of farm-grown produce while never shying away from the latest techniques. The film provides excellent examples of how farms and restaurants do business, following Cynthia's move from a 2-acre garden to an 80-acre farm with over 300 products to keep up with Chef Kinch as he increases his cooking ten-fold. The documentary details the in-depth interdependence of farms and restaurants, and, above all, emphasizes the respectful relationship between the chef, the farmer, and the land they both depend on for survival.
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Date Written / Recorded
2015
Field of Study
Cooking
Content Type
Documentary
Contributor
Michael Whalen, fl. 1999
Author / Creator
Michael Whalen, fl. 1999
Date Published / Released
2015
Publisher
Whalen Films
Topic / Theme
United States Cuisine, Restaurants, Farm management, Farming, Farmers, Vegetables, Vegetable gardens, Organic farming, Farm-to-table movement, Sustainable agriculture
Copyright Message
Copyright © 2015 by Michael Whalen
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Fats: Elements of Human Nutrition
directed by Mike Poglitsch; produced by Kathleen O. Ryan (Chicago, IL: Learning Seed, 2013), 22 mins
We often think of fat as harmful, but it is actually very important to the body. It is equally important to learn the effects of fats on the body in order to maintain a healthy diet and lifestyle.
Why is fat so important to a person’s diet? Is all fat bad?
Discover the importance of lipids to good nutrition, t...
Sample
directed by Mike Poglitsch; produced by Kathleen O. Ryan (Chicago, IL: Learning Seed, 2013), 22 mins
Description
We often think of fat as harmful, but it is actually very important to the body. It is equally important to learn the effects of fats on the body in order to maintain a healthy diet and lifestyle.
Why is fat so important to a person’s diet? Is all fat bad?
Discover the importance of lipids to good nutrition, the differences between various kinds of fat, and how fats relate to vitamins, hormones, energy, and our nervous system.
Understand the...
We often think of fat as harmful, but it is actually very important to the body. It is equally important to learn the effects of fats on the body in order to maintain a healthy diet and lifestyle.
Why is fat so important to a person’s diet? Is all fat bad?
Discover the importance of lipids to good nutrition, the differences between various kinds of fat, and how fats relate to vitamins, hormones, energy, and our nervous system.
Understand the consequences of consuming certain foods, and how to maintain a healthy, balanced diet.
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Field of Study
Cooking
Content Type
Instructional material
Contributor
Kathleen O. Ryan, Erin Anderson, fl. 2013
Author / Creator
Mike Poglitsch
Date Published / Released
2013
Publisher
Learning Seed
Speaker / Narrator
Erin Anderson, fl. 2013
Topic / Theme
Diet and food
Copyright Message
Copyright © 2013. Used by permission of Learning Seed
×
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Food and Cooking Series, Cooking for Health with Marguerite Patten Part 2: Desserts
presented by Marguerite Patten; produced by Green Umbrella Films, in Food and Cooking Series (Derry, NH: Chip Taylor Communications, 2013), 39 mins
Renowned author Marguerite Patten (Eat to Beat Arthritis, Classic British Dishes, International Cookery, Every Day Cookbook and Family Cookbook) switches to "Desserts" in this second part of a two-part, how-to cook program. As any good chef knows, almost everyone loves desserts, but Margaret too knows how importan...
Sample
presented by Marguerite Patten; produced by Green Umbrella Films, in Food and Cooking Series (Derry, NH: Chip Taylor Communications, 2013), 39 mins
Description
Renowned author Marguerite Patten (Eat to Beat Arthritis, Classic British Dishes, International Cookery, Every Day Cookbook and Family Cookbook) switches to "Desserts" in this second part of a two-part, how-to cook program. As any good chef knows, almost everyone loves desserts, but Margaret too knows how important it is not to overdo the sweet stuff; so here she demonstrates how to cook a selection of delicious dessert dishes that are low in fat...
Renowned author Marguerite Patten (Eat to Beat Arthritis, Classic British Dishes, International Cookery, Every Day Cookbook and Family Cookbook) switches to "Desserts" in this second part of a two-part, how-to cook program. As any good chef knows, almost everyone loves desserts, but Margaret too knows how important it is not to overdo the sweet stuff; so here she demonstrates how to cook a selection of delicious dessert dishes that are low in fat and calories, including an Oaty Fruit Foule, Almond Brulee, Norfolk Pudding, Carrot Cake and Apricot Gateau.
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Field of Study
Cooking
Content Type
Documentary
Contributor
Green Umbrella Films
Author / Creator
Marguerite Patten
Date Published / Released
2013
Publisher
Chip Taylor Communications
Series
Food and Cooking Series
Topic / Theme
Dessert, Baking, Fruits, Eggs, Food preparation
Copyright Message
Copyright © 2013 by Chip Taylor Communications
×
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Food and Cooking Series, Cooking for Health with Marguerite Patten Part I: Main Dishes
presented by Marguerite Patten; produced by Green Umbrella Films, in Food and Cooking Series (Derry, NH: Chip Taylor Communications, 2013), 1 hour 20 mins
Marguerite Patten is world renown for her expertise in cooking. An icon in the United Kingdom for over 60 years, she is the author of many best-selling books, including Eat to Beat Arthritis, Classic British Dishes, International Cookery, Every Day Cookbook and Family Cookbook. In this first part of a two-part, ho...
Sample
presented by Marguerite Patten; produced by Green Umbrella Films, in Food and Cooking Series (Derry, NH: Chip Taylor Communications, 2013), 1 hour 20 mins
Description
Marguerite Patten is world renown for her expertise in cooking. An icon in the United Kingdom for over 60 years, she is the author of many best-selling books, including Eat to Beat Arthritis, Classic British Dishes, International Cookery, Every Day Cookbook and Family Cookbook. In this first part of a two-part, how-to program she outlines the importance of various food groups, recommends what to eat to maintain a healthy lifestyle, and demonstrat...
Marguerite Patten is world renown for her expertise in cooking. An icon in the United Kingdom for over 60 years, she is the author of many best-selling books, including Eat to Beat Arthritis, Classic British Dishes, International Cookery, Every Day Cookbook and Family Cookbook. In this first part of a two-part, how-to program she outlines the importance of various food groups, recommends what to eat to maintain a healthy lifestyle, and demonstrates how to cook a selection of delicious "main dishes." She follows a "Golden Rule" when cooking: "if you want to be healthy, choose good food, food that gives you the required balance of nutrients, as well as good taste." She shows viewers how to make a variety of great tasting, healthy meals including: Vegetables Au Gratin, Stir Fry Vegetables, Tuna Dip, Fruit and Vegetable Salad, Foil Wrapped Fish, Steamed Chicken, Mock Crab and Piperade.
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Field of Study
Cooking
Content Type
Documentary
Contributor
Green Umbrella Films
Author / Creator
Marguerite Patten
Date Published / Released
2013
Publisher
Chip Taylor Communications
Series
Food and Cooking Series
Topic / Theme
Appetizer, Dinner, Entree, Salad, Side Dish, Baking, Roasting, Microwaving, Fruits, Vegetables, Fish and seafood, Food preparation
Copyright Message
Copyright © 2013 by Chip Taylor Communications
×
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Food and Cooking Series, Food Preparation 2: Biscuit Method
produced by Iowa State University, in Food and Cooking Series (Derry, NH: Chip Taylor Communications, 2013), 8 mins
This easy-to-follow course of study provides the basics for learning how to prepare food for cooking. This how-to offers the steps to take to prepare basic baking powder biscuits and what common preparation mistakes to avoid.
Sample
produced by Iowa State University, in Food and Cooking Series (Derry, NH: Chip Taylor Communications, 2013), 8 mins
Description
This easy-to-follow course of study provides the basics for learning how to prepare food for cooking. This how-to offers the steps to take to prepare basic baking powder biscuits and what common preparation mistakes to avoid.
Field of Study
Cooking
Content Type
Documentary
Contributor
Iowa State University
Date Published / Released
2013
Publisher
Chip Taylor Communications
Series
Food and Cooking Series
Topic / Theme
Side Dish, Baking, European Cuisine, United States Cuisine, Breads, Food preparation
Copyright Message
Copyright © 2013 by Chip Taylor Communications
×
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Food and Cooking Series, Food Preparation 3: Muffin Method
produced by Iowa State University, in Food and Cooking Series (Derry, NH: Chip Taylor Communications, 2013), 6 mins
This easy-to-follow course of study provides the basics for learning how to prepare food for cooking. This how-to utilizes the basic ingredients for a traditional muffin recipe, recommends recipe revisions according to altitude, and points out common preparation mistakes to avoid.
Sample
produced by Iowa State University, in Food and Cooking Series (Derry, NH: Chip Taylor Communications, 2013), 6 mins
Description
This easy-to-follow course of study provides the basics for learning how to prepare food for cooking. This how-to utilizes the basic ingredients for a traditional muffin recipe, recommends recipe revisions according to altitude, and points out common preparation mistakes to avoid.
Field of Study
Cooking
Content Type
Documentary
Contributor
Iowa State University
Date Published / Released
2013
Publisher
Chip Taylor Communications
Series
Food and Cooking Series
Topic / Theme
Dinner, Snack, Brunch, Baking, European Cuisine, United States Cuisine, Breads, Food preparation
Copyright Message
Copyright © 2013 by Chip Taylor Communications
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Food and Cooking Series, Food Preparation 4: Pastry and Pie Crusts
produced by Iowa State University, in Food and Cooking Series (Derry, NH: Chip Taylor Communications, 2013), 14 mins
This easy-to-follow course of study provides the basics for learning how to prepare food for cooking. This informative program demonstrates the difference between a pastry and pie crust, what the different preparation methods are for each, and what the common preparation mistakes are for both crusts.
Sample
produced by Iowa State University, in Food and Cooking Series (Derry, NH: Chip Taylor Communications, 2013), 14 mins
Description
This easy-to-follow course of study provides the basics for learning how to prepare food for cooking. This informative program demonstrates the difference between a pastry and pie crust, what the different preparation methods are for each, and what the common preparation mistakes are for both crusts.
Field of Study
Cooking
Content Type
Documentary
Contributor
Iowa State University
Date Published / Released
2013
Publisher
Chip Taylor Communications
Series
Food and Cooking Series
Topic / Theme
Dessert, Baking, Pies, Pastries, Food preparation
Copyright Message
Copyright © 2013 by Chip Taylor Communications
×
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Minerals: Elements of Human Nutrition
directed by Mike Poglitsch; produced by Kathleen O. Ryan (Chicago, IL: Learning Seed, 2013), 27 mins
Minerals are more than squares on the periodic table; they’re crucial to our health. Learn the names and functions of minerals, and which foods are the best sources to ensure proper nutrition.
Understand the differences between vitamins and minerals, and what defines a mineral as “major” or “trace.”
Al...
Sample
directed by Mike Poglitsch; produced by Kathleen O. Ryan (Chicago, IL: Learning Seed, 2013), 27 mins
Description
Minerals are more than squares on the periodic table; they’re crucial to our health. Learn the names and functions of minerals, and which foods are the best sources to ensure proper nutrition.
Understand the differences between vitamins and minerals, and what defines a mineral as “major” or “trace.”
Also, see how minerals behave in our bodies once we ingest them, as well as how they react with each other in many vital bodily functions...
Minerals are more than squares on the periodic table; they’re crucial to our health. Learn the names and functions of minerals, and which foods are the best sources to ensure proper nutrition.
Understand the differences between vitamins and minerals, and what defines a mineral as “major” or “trace.”
Also, see how minerals behave in our bodies once we ingest them, as well as how they react with each other in many vital bodily functions.
Learn:
- If minerals are good, why not take supplements?
- Which is best? More minerals or more balance?
- Is lead bad and iron good? Surprise, both are essential AND both are toxic.
- Why calcium really makes bones stronger?
- Why the view that some chemicals are "bad" is simplistic.
- Why taking extra amounts of one mineral can "bump out" supplies of one another.
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Field of Study
Cooking
Content Type
Instructional material
Contributor
Kathleen O. Ryan, Bohus Blahut, fl. 2013
Author / Creator
Mike Poglitsch
Date Published / Released
2013
Publisher
Learning Seed
Speaker / Narrator
Bohus Blahut, fl. 2013
Topic / Theme
Diet and food
Copyright Message
Copyright © 2013. Used by permission of Learning Seed
×
