The feverish pace of Gilles de Maistre’s The Quest of Alain Ducasse reflects its indefatigable subject, the French chef with a global presence. For eighteen months, de Maistre followed Ducasse to the outposts of his food empire.
Documentarians Kate McIntyre Clere and Mick McIntyre take fellow Australians to task for their treatment of kangaroos, the free-roaming indigenous animals that elicit loathing as much as wonderment.
Mariam Shaar is a problem-solver – she has to be. After starting the catering company Soufra (it translates as something like “a bountiful dining table”) to provide work for refugee women, Shaar finds that the food industry offers more than sustenance.
Anyone who’s worked in food service will attest to the copious amount of waste generated at every meal. Directors Anna Chai and Nari Kye begin their debut documentary with some bad news: that’s just the tip of the iceberg lettuce.
What Scott Hamilton Kennedy captures in his scrupulous, optimistic documentary Food Evolution is the new reality for American scientists: the challenge of reaching a public bombarded by conspiracy theories and fearmongering.