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About Food on Film

Tue 05 Jul 2022 - Tue 12 Jul 2022

Category

Price

Time

Various

About Food on Film

Discover a world of food on film with a compilation of documentaries, features and shorts from around the world, scheduled across four seasons. 

From spring 2022 to winter 2023 each season will explore food from a different social, cultural or political angle, to discover how it shapes the world around us – our identities, livelihoods and planet. Screenings will be accompanied by talks, workshops and events hosted by food researchers and producers, and there will be plenty of opportunities to get hands on with making and tasting. 

Food on Film is delivered in partnership with the University of Exeter’s Food Network and the MA Food Studies 

For our full Food on Film programme, tap here >>


SUMMER: Land and Connection  

In the summer season we will look at the relationship between food growers and land from two different perspectives. MINARI will explore a Korean immigrant family’s attempts to put down roots in Arkansas, USA, and make a successful living from the land, and THE BIGGEST LITTLE FARM will ask us to rethink our own relationship to the land and how we might counteract the impacts of industrial farming. After each film there will be the chance to hear from researchers and practitioners on issues ranging from regenerative farming to migration, food and belonging.

AUTUMN: The perfect ingredient

Details coming soon…

From a shaving of truffle to a dash of cream, the perfect ingredient can go a long way in making a good dish. In the autumn season we focus in on two ingredients – fungi and milk – to see how each has shaped people’s lives and livelihoods. We start with The Truffle Hunters, a charming documentary, which follows a group of elderly foragers in the Piedmont region of Italy as they seek out and sell the finest truffles with the help of their trusty dogs. We then move to 19th C Oregon Territory in the USA with the feature film First Cow, to explore how a chance meeting with a cow and her milk changes the fate and cooking of one entrepreneurial chef and his companion. You’ll also have the opportunity to learn more about the history of dairy in the US and sample some baked goods.



VENUE: EXETER PHOENIX, STUDIO 74

 

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