De Smaak Van Joël
De Smaak Van Joël, Teljes Film Magyarul Online videa, de smaak van
De Smaak Van Joël, Teljes Film Magyarul Online videa
The Emperor of Taste
( TV műsorok )
When her 80-year-old husband George dies, Helena asks her granddaughter to delve into the mystery surrounding George's friend Alfred's early demise. Alfred died in a WWII prison camp where both friends were imprisoned. The search for the truth unleashes an eruption of repressed emotions in three generations of the De Keyser family, gin distillers in Hasselt.
The Hes Case
Eredeti cím: De smaak van water ( Film )
Hes, an uptight and disaffected social worker reaching retirement, discovers a young woman, Anna, in the closet of an acquaintance who has committed suicide. Realizing that she has been kept in the apartment all her life, he moves in and helps her comes to terms with the complexities of the real world.
De smaak van Joël
( TV műsorok )
Self-proclaimed omnivore and culinary journalist Joël Broekaert takes the viewer along in an adventurous research into the world and the history behind the five basic tastes. Joël devotes his life to everything that has to do with food, and everything related to taste. But what are sweet, salty, sour, bitter and umami exactly? Why do those flavors exist? Why are we tasting them? Why are we always looking for sweets, why did we start to eat bitterly and why was salt so scarce in the past?
The Taste of the Soul
Eredeti cím: De smaak van de ziel ( Film )
Whenever Erik van Loo – the present chef and owner of restaurant Parkheuvel in Rotterdam – thinks about potatoes, he always remembers his father's potato-crème-soup, a butcher from the province of Limburg. Erik still makes the same soup, if only a little more refined, to serve the patrons at Parkheuvel. Cees Helder, the first Dutch chef to be awarded a third Michelin star, was his predecessor. Helder handed over the restaurant at its peak and remembers the last piece of veal he prepared there with great melancholy. The third key figure in this documentary about cooking as a form of art, taste en deep felt emotions is master taster Paul van Craenenbroeck, whose judgement was crucial in getting a Michelin star. Flavour and taste can never be transferred on film, but the appealing photography, rich in close-ups, tries to make the experience as tangible as possible. What starts with the birth of a lamb or grows on the oyster beds, ends up sparkling on a plate like a modern work of art.