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Over 50 videos (approximately 2-5 minutes each) where each of the foundational cooking methods or principles typically covered in a theory class are demonstrated.
The film follows three young ecological farmers for over three years in their day-to-day struggle to produce food and live sustainably from the land while lacking land security and economic capital. Their stories show the plight of a new generation of landless ecological farmers who, despite the climate crisis, are intent on building food sovereignty in Puerto Rico.
Chef Sean Sherman worked for years in Italian, Spanish, Japanese and modern American restaurants. Then one day he realized his own heritage – Lakota Sioux – had a lot to teach him about foods that would nourish himself, his customers, and the Earth. Today, Sherman and his business partner Dana Thomson (Dakota) are exploring their Native cultural heritages by re-creating pre-colonial menus – meals that use no dairy, no wheat, no sugar.
How did the willful daughter of a Himalayan forest conservator become the world’s most powerful opponent of Monsanto? This film presents the remarkable story of Gandhian environmentalist and food justice activist Dr. Vandana Shiva.
This film follows acclaimed chef Gaston Acurio, largely credited with creating and popularizing Peruvian cuisine, to find out the stories, the inspirations and the dreams behind man who has taken his cuisine outside the kitchen on a mission to change his country with his food. Join the culinary journey into the world of Peruvian cuisine to discover the power of food in Peru--and around the world.
Featuring live action and animation, this movie examines the history and current state of the living organic matter that we come from and will later return to.
The film explores why less than 7% of head chefs and restaurant owners are women when traditionally women have always held the head role in the kitchen. With perspectives from world-renowned women chefs, the film grapples with themes such as, workplace harassment, equal pay, paid parental leave and career advancement.
Over time, Texas Mexican food (not tex-mex) sustained Native American identity. Through cooking, indigenous women led the cultural resistance against colonization. Chefs, artists and community leaders share intimate food experiences that shape who they are today, prevailing over a history of dispossession.
A documentary highlighting four stories of people living life on their own terms, leading a culinary revolution from the ground up.
In the lasty century, 94% of seed varieties have disappeared. As biotech chemical companies control the majority of seeds, farmers, scientists, lawyers, and indigenous seed keepers fight to defend the future of our food.
A 1994 comedy-drama film about a family navigating the challenges of love, life, tradition and family and the transition from tradition to modernity.
A 1996 film about two brothers who run an Italian restaurant. Business is not going well as a rival Italian restaurant is out-competing them.
Films on Demand is an online library of streaming videos, covering a wide range of topics. CCSF Library's subscription includes the general academic and nursing collections. There are approximately 15,000 films.
You may want to create a personal user account with Infobase (the company that owns Films on Demand). Some benefits of creating an account are:
To create an account:
click "Your Profile" in the upper right corner of the screen in Films on Demand. Then,Note: This is a private account you make directly with Infobase, and as such, this may give them permission to track your behavior.
There are a few ways to find videos in Films on Demand.
Examples:
Email reference is available Monday through Friday during the Fall and Spring semesters. We try to respond within two days.
Chat with the library 24 hours a day, 7 days a week to meet with a librarian for in-depth help with your research.
