In category: Film seasons

In the spring season we’re thinking about sustainable and unsustainable practices, from how we grow our food and look after the land to how we treat other animals or each other. The season starts with SIX INCHES OF SOIL (April 13th, May 7th), which follows three new UK farmers on their journey to heal the […]

In the winter season we’ll be taking a closer look at the life and art of the chef. We start with classic food film BIG NIGHT (29th Jan), which follows the trials and tribulations of two brothers as they try to keep their New Jersey, Italian restaurant afloat. Next up is documentary JIRO DREAMS OF SUSHI […]

As part of the HARVEST FESTIVAL at the Exeter Phoenix, Food on Film will look at excess and abundance through the lens of harvesting, food waste and feasting. We kick off with the arthouse documentary THE GLEANERS AND I (10th Oct) which follows the lives of those who forage, glean and harvest in France today, […]

In the winter season we look at taste – as a sense, a preference and an identity marker to explore the ways in which food and eating are not only sensory, but also social. We start with the classic Japanese film Tampopo, which follows a single mother & ramen shop owner’s journey to make the […]

In recent years, more and more people have been asking questions about meat – its ethics, sustainability and alternatives. In this season we start to unpack the ‘meat debate’. On the 11th July we kick off with two short documentaries. FOOD FOR THOUGHT asks if it’s possible to produce meat in an environmentally sustainable way, […]

In the summer season we look at the relationship between food growers and land from two different perspectives. While one film explores a Korean immigrant family’s attempts to put down roots in Arkansas, USA, and make a successful living from the land, the other asks us to rethink our own relationship to the land and […]

In the spring season we will be looking at working together to make, grow, buy and campaign about food. We start with the family favourite RATATOUILLE which sees an enterprising rat with a passion for cooking learn the value of collaboration as he goes on a journey to become a top Paris chef with the […]

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 […]

As one of the oldest commodities in the world, food has long been a vital way for people to make a living, but it isn’t always easy. In this season we look at livelihoods through the lens of a chef in 18th century pre-Revolution France, a host of contemporary US pickling and fermenting enterprises, and […]