International Edible Book Festival

Resource guide put together by the Chatham University Archivist featuring primary source collections including old menus, cookbooks and recipes, oral histories, and additional tools for finding more food-focused primary materials.

(AVON) A collection of videos (or channel) on Academic Video Online featuring cooking videos and demonstrations of various cooking techniques.

(AVON) This popular cooking series features everyone's favorite Italian Chef, Nick Stellino. The series featured nationally on PBS includes all the style, stories, and of course great dishes that Nick creates, making this delectable presentation a cook’s delight.

(AVON) All the delights of Italian cuisine are on the weekly menu in this tasty show, teaching how to cook delicious, easy and affordable classic Italian recipes, hosted by Chef Kevin and co-hostess Morgan and Janine.

(AVON) Collection of videos from the Great Chef's of America tv series.

(AVON) Collection of videos from the Great Chef's of the World tv series.

(AVON) Season two episodes of Jacques Pepin: Fast Food My Way cooking show.

(Documentary, 1 hour 42 minutes) By 2050, the world population will grow to ten billion people. In the midst of the heated debate about food security comes this broad and analytic look into the enormous spectrum of global food production and distribution - from artificial meat, insects, industrial farming to trendy self - cultivation. Director, best - selling author and Food Fighter Valentin Thurn (box office hit Taste The Waste) seeks for worldwide solutions and gives room for innovation and inspiring visions for our future.

(1 hour, 28 minutes) We often ask ourselves, how can I contribute to a more sustainable society? What if a simple set of design principles known as permaculture could help us to have the knowledge to grow our own food, on our windowsill, back garden or even our roof without it taking up all of our precious time? ‘Eat, Grow, Love’ focuses on 6 individuals from across the globe: Iceland, Palestine, USA, Australia, UK and India who have all found that the answer to their problems lies in permaculture.

(Documentary, 1 hour 35 minutes) Eating Animals tells the story of the beginning of the end of factory farming. Through the intimate narratives of several farmers dedicated to bringing their trade back to its roots, the film explores the notion of stepping away from the practices of the past 40 years that have polluted our environment, endangered our health, and caused us all to be complicit in the inhumane treatment of animals. Looking at the costs we've incurred as our country has become dominated by massive industrial complexes, Eating Animals paints a picture of a future where traditional farming is the only way forward.

(Documentary, 1 hour 23 minutes) There is more interest in food these days than ever, yet there is very little interest in the hands that pick it. Farmworkers, the foundation of our fresh food industry, are routinely abused and robbed of wages. In extreme cases they can be beaten, sexually harassed or even enslaved - all within the borders of the United States. Food Chains reveals the human cost in our food supply and the complicity of large buyers of produce like fast food and supermarkets.

(Documentary, 1 hour 24 minutes) Over 2 billion people eat insects for protein. The Gateway Bug explores how changing our agricultural system can feed humanity in an uncertain age.

(Documentary, 1 hour 21 minutes) Most Americans now purchase organic food in some form, but don’t know what “organic” really means. In Organic We Trust follows filmmaker Kip Pastor on a journey to answer the essential questions about organic: What exactly is certified organic? Is it really better for us, or just marketing hype? Is organic the key to transforming our food system? The first half of the film digs deep to investigate what “certified organic” means and the truth behind the labeling and marketing. The film presents a broad spectrum of views, including interviews with organic farmers, scientists, critics, and health, food and agriculture experts, mixed with creative graphics. Along the way, Pastor learns that what began as a grassroots movement of small-scale organic farmers has turned into a $30 billion industry dominated by large corporate operations, most with little real interest in reforming our unhealthful food system. But in spite of the corporatization of organic, the grassroots philosophy that drove the original movement is making a comeback in many innovative and hopeful forms. The second part of the film highlights the variety of ways this philosophy is now changing how we grow and eat our food on a broad scale, well beyond just growing organic.

(Documentary 1 hour 25 minutes) Featuring leading urban farming advocates, the film explores the inspiring success story of Cuba, and travels globally to communities of urban farmers in Shanghai, Calcutta, Addis Ababa, London, and Lima. In the US, the film visits innovative projects in New York, New Orleans, Los Angeles, Berkeley, Philadelphia and Portland – including the largest rooftop garden in the world, blighted areas transformed into urban farms, student-run gardens and CSA, and other projects that show the explosion of creative local efforts.

(Documentary, 1 hour 40 minutes) Pressure Cooker profiles the lives of three high school seniors from Northeast Philadelphia, each with unique hardships but with the shared goal of winning scholarships to the country’s best culinary schools. Their unlikely hero is the irreverent culinary arts teacher, Mrs. Stephenson, whose teaching style is hilariously blunt. Mrs. Stephenson is both a surrogate mother and a culinary boot-camp instructor, as she pushes her kids to achieve beyond what anyone else expects from them.

(Documentary, 1 hour 20 minutes) According to the UN Food and Agriculture Organization a third of all food produced worldwide is thrown away. In Europe, this is equivalent to 89 tons of groceries per year. How can we stop this waste? Author and cook David Gross goes on a road trip through Europe, cooking exclusively what others throw away. He meets unconventional top chefs, food activists, scientists and gourmets and forces us to question our everyday consumer lifestyle.