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Ireland Food Culture

TAOP Staff / April 11, 2017

In case you needed a reason to go to Ireland, here’s a look into the Irish food culture captured by Food on Edge, an annual two day symposium that takes place in Galway, Ireland focused on the future of food.

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Deserters

TAOP Staff / March 8, 2017

We’ve seen some beautiful and intense films showcasing restaurants in the past, but this for the one Michelin starred Antic Molí from Catalonia, Spain might take the cake. The film’s perplexing and unconventional story line links up with chef Vicent Guimerà’s philosophy for tradition and slow food.

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Pool-to-Table

TAOP Staff / September 2, 2016

Watch as Jungles in Paris dive into the cultural past time of shrimping in Taiwan – putting a whole new spin on farm-to-table cooking where guests catch their own shrimp from urban pools for dinner.

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Chef of the Sea

TAOP Staff / August 24, 2016

Watch chef Ángel León’s artistry, vision, and passion for the sea unfold at the 2 Michelin starred restaurant Aponiente from Andalusia, Spain.

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3 Months, 1 Juice

TAOP Staff / August 18, 2016

Here’s a video of chef Andre Chiang from Restaurant ANDRE (#32 on the World’s 50 Best Restaurants list) showing us how he takes a dish to the next level through fermented juices. Watch as he pours his heart and creativity into each unique juice, which takes up to three months of work from start to finish.

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Monsieur Oyster

TAOP Staff / June 3, 2016

“Eating oysters is like kissing the sea on the lips,” the French poet Léon-Paul Fargue once wrote. In this ode to the aphrodisiacal mollusc, Panthalassa traveled to Archachon in south-west France to capture the working day of famed oyster farmer Joel Dupuch.

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Next Month: 18 Michelin Star Chefs Honor Joël Robuchon

TAOP Staff / March 17, 2016

This April, for the 3rd annual culinary event of “A Cuatro Manos,” 18 Michelin star chefs will come together to honor one of the fathers of international cuisine – French chef Joël Robuchon, who has 28 Michelin stars to his name – the most of any chef in the world. Here’s a glimpse into last year’s event, honoring Ferran Adrià, chef of one of the best restaurants in the world.

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Mark Hix on the Many Uses of Salt

TAOP Staff / January 7, 2016

Here’s a short film by Nowness featuring the many uses of salt, as told by English chef and restauranteur Mark Hix.

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The Birth of Sake

Seyine Park / April 24, 2015

The beauty of making saké by hand is an endangered art unknown to most. Enter Toji (Toji-san) Yamamoto, 68-year-old brewmaster at Yoshida Brewery in Japan’s Ishikawa Prefecture, who has dedicated his life to preserving this tradition – a process that requires full, round-the-clock devotion for six whole months. 

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Mugaritz in Stop Motion

Seyine Park / April 1, 2015

Do you believe in magic? Created by the brilliant team behind Mugaritz, one of the top restaurants in the world from San Sebastian, Spain, is this playful video set to the tune of some edgy electro. Watch two hands magically command ingredients and kitchen tools to cook up some mysterious dish. What are your guesses?

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