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Three rice dishes, three groups, three stories.
Care work, awareness-raising, waste reduction. Thieboudienne, chaufa, paella. What do these recipes have in common? Who cooks them? Where?
State of Bacon
Breaking Bread
Felipe González, la infancia de un líder
A Bunch of Melons Eating Shawarma
The Invisible Half: Luis García Berlanga's The Executioner
Food Matters
Fast Food Off the Shelf
Once Upon a Time in Polizzi
Carlos Sainz: The Operator
Kneidler
Crazy Legs Conti: Zen and the Art of Competitive Eating
James Beard: America's First Foodie
Discovering Buñuel
迦南孤儿
Bread: An Everyday Miracle
Liberty in a Soup
The Botany of Desire
Strudel Sisters
