Culinary Arts: Films on Demand

We’re bombarded with information about food these days; it’s impossible to keep track of the healthiest ingredients, tastiest recipes, best shopping suggestions and smartest consumer advice. And how do we know which sources to trust? In this one-stop shop for food-related facts and guidance, scientist Alice Roberts, top chef Tom Kerridge and journalist Sean Fletcher sift through the latest tips and theories so you don’t have to. The team meet the industry’s leading experts and take part in immersive experiments to find definitive answers to your questions. Covering cooking, nutrition, shopping and ethics, this comprehensive series reveals everything you need to know about the food you eat.

This ten-part series explores the technology and science behind our food supply. Set in Australia, young presenters guide viewers through recent technological advances in food cultivation, processing, and packaging, as well as the latest nutritional and food-handling advice. The often conflicting interests of consumer advocates, environmentalists, nutritionists, scientists, and food manufacturers are highlighted and discussed. Economic motives behind the food industry and how these affect the ways food is grown, processed, and distributed are examined. In several programs, students give their opinions about food-related issues. The series presents information and poses questions to help students make discerning food-consumption choices to benefit their health, their finances, and the environment. 10-part series, 15 minutes each.

Consumers' appetites have changed. We’ve gone from the meat and potatoes and overcooked vegetables of a generation ago to tofu, couscous, radicchio, and burgundy reductions. This four-part documentary series takes viewers on a gastronomic journey that explores how food has been transformed—from the stuff that merely gets us through the day to a status symbol and the subject of magazines, TV shows, and websites. This series charts the exotic course of a food revolution that has cut a swath through staid family and national traditions and altered the course of the global economy.

Protect your students from kitchen-related injuries and food-based illnesses with Kitchen and Food Safety. This three-part series is filled with easy-to-remember guidelines and tips, simple but powerful reminders, lots of on-screen graphics, and sensible explanations by authorities on food handling, food-related illness, and kitchen safety. Viewable/printable instructor’s guides are available online. Correlates to National Standards for Family and Consumer Sciences Education, National Health Education Standards, National Science Education Standards, and National Educational Technology Standards. A Meridian Production. 3-part series, 17-24 minutes each.