Make Food not War is the theme of the 10th Culinary Cinema which is being held between Sunday 14 February and Friday 19 February in Berlin.
The programme of the 10th Culinary Cinema will feature eleven films on the relationship between food, culture and politics.
Star chefs like Andoni Luis Aduriz, Sven Elverfeld, Michael Kempt, Sonja Frühsammer as well as Alexander Dressel will take turns to serve a menu inspired by one of the films at the Gropius Mirror Restaurant.
This year’s programme will be the international premiere of Pep Gatell’s documentary Off-Road, Mugaritz, Feeling a Way. Andoni Luis Aduriz, two-star chef of the Mugaritz restaurant in San Sebastián have made a film about teamwork and how to turn ideas into food without using interviews or scripted commentary. This is the second time that Aduriz will create a menu for a film shown in Berlin. Mugaritz has been ranked in the top 10 of the World’s 50 Best Restaurants for the past 10 years.
There will also be the German release of the documentary Noma – My Perfect Storm by Pierre Deschamps which has been reviewed by Food and Wine Gazette here. It features internationally renowned chef René Redzepi, who is the most influential Nordic chef. Sven Elverfeld, three Michelin star chef of Aqua Wolfsburg will cook the meal.
Michael Pollan, one of the world’s most successful authors on food, has two productions in the programme. His current bestselling book “Cooked” formed the basis for a documentary television series produced by Oscar prize-winner Alex Gibney for Netflix. Cooked – Fire revolves around this element’s archaic power for hunting and cooking. In Cooked – Air we learn about still another element’s crucial impact in the kitchen.
In Need for Meat, pleasure-loving TV-reporter Marijn Frank from Amsterdam struggles with her insatiable appetite for meat. Berlin’s top chef Sonja Frühsammer (one Michelin star, “Frühsammers Restaurant”, Berlin) will create the meal.
The transformation of Singapore’s versatile street food scene and the resulting loss in life quality is the topic of the docufiction Wanton Mee by Eric Khoo.
In Ants on a Shrimp, filmmaker Maurice Dekkers accompanies star chef René Redzepi when he relocates his restaurant, “noma”, and its entire team to Tokyo for six weeks. In Café Nagler, Mor Kaplansky from Tel Aviv recreates the legend of this establishment, which played a role in her own family’s history, with the help of present-day bohemian Berliners. Filmmaker and producer Michael Schwarz has taken Michael Pollan’s classic work In Defense of Food and made a congenial documentary that not only clarifies contradictory assertions about what constitutes the right nutrition but also answers the popular question: What should I eat?