The Jubilee Pudding: 70 Years in the Baking

The Cooking Show

2021

The cooking show is as old as television itself. But why do we like watching the making of a meal that most of us will never cook, let alone eat? Dirty Furniture’s jam-packed video essay is a rollercoaster ride through the history of the genre, at once a staple of television viewing and a hotpot of shifting perspectives and sociocultural values.

La Casa de los Hambreados

2025

3 friends attempt to cook a steak after a long day in school

Mary Berry's Christmas Party

2017

Celebrate the festive season with the perfect dusting of Mary Berry's very own Christmas magic. In a one-off television treat, Mary opens her kitchen to some of TV's best-loved faces as they join her in cooking delicious party dishes especially for her Christmas party. With varying degrees of nerves, skill and determination, but tons of excitement, Alex Jones, Fearne Cotton, Darcey Bussell and Adil Ray take turns to join Mary beside her stove.

Enjoy Your Meal

A short, poetic documentary: Enjoy Your Meal follows links in the food chain to show how Western eating habits impinge upon the lives of people on Colombia’s remote Pacific coast.

Beyond Food

2017 · ★ 5.1

Beyond Food explores the ways a group of extraordinary people live amazing lives, eat delicious food while extracting more energy and mental focus from their daily rituals. Biohackers, Paleo, Vegan, Neuroscientists, Athletes, Foragers, Ranchers, Farmers, Gut scientists. Some of our characters are Dave Asprey (Bulletproof Exec), Mariel Hemingway, Laird Hamilton, James Hardt (Biocybernaut Institute Advanced Neurofeedback) Our target audience is everyone who is desiring to learn how to fuel and create an extraordinary life. Our main purpose is to share the lessons from the journey we lived because it changed our lives.

Don't Succumb to Food

2025

The crews are called to shoot a film, but no one has the script, shooting schedule, food, or even actor. The director also has nothing but urge to film so as always, unpleasant things happened.

Food & Design

2023

It is a documentary on food design, redefining food through the lens of creativity and design. The film features interviewees from Italy, Spain, Taiwan, the Netherlands and the United Kingdom.

Deconstructing Supper - Is Your Food Safe

2002

Deconstructing Supper is a ride every contemporary eater will want to take, a thought-provoking and entertaining journey into the revolution in modern food production, and its effects on our lives.

Morkovcha [Korean Carrot Salad]

2021

This film tells a story of ethnic Koreans from Russia and the post-Soviet territories making their new home in New York City. The history of the diaspora is told through conversations with Lidiya Kan’s mother, personal stories, fragmented memories, and her family photo archive. An important character of the film is Morkovcha, the Korean carrot salad, an invention of the Russian Korean diaspora; its essence is symbolic of their mixed identity.

Fast Food Off the Shelf

2011

In December of 2002, McDonald's had to shut down their restaurants in Bolivia. The company cited financial problems, but the real reasons were to be found elsewhere. Bolivia may be a small, poor nation on the global market, but a country's fierce local food culture can be sometimes a more powerful factor than economic clout. In his first feature-length documentary, Fernando Martinez shows what happened, a story driven by the characters behind the events and their life stories, such as renowned cooks and a review of popular sayings about the Bolivian food. The symbolism is obvious when a multinational giant is 'brought to its knees' by a country's traditions and heritage.

Cafeteria Man

2011 · ★ 8

Cafeteria Man is the true story of rebel chef Tony Geraci and his mission to radically reform Baltimore's public school food system with a recipe for change.

Bread: An Everyday Miracle

2020 · ★ 6

The simple staple bread has become a branded product with an increasing number of varieties and providers. The film provides authentic impressions in today’s world of bread. We encounter small craft bakers as well as corporate CEOs whose professional work is our daily bread and ask the question: how do you see the future of our bread? And: what are we actually eating?