纪录片部落--纪录片《[Arte纪录片]幸福在盘子上：系列1HappinessisonthePlate:Series1-1080P高清迅雷网盘下载》高清百度云1080p下载

小白兔 · 发表于 2020-7-13 23:22:57

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[Arte系列]：幸福在盘子上：系列1Happiness is on the Plate: Series 1-1080P高清迅雷网盘下载

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菲利普·阿兰特（Philippe Allante）主持的旅行纪录片，阿特（Arte）于2014年出版-英语旁白Travel Documentary hosted by Philippe Allante, published by Arte in 2014- English narration

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幸福就在盘子上：系列1这是一个美味的系列，融合了旅行，烹饪，自然和公民意识，紧随10位致力于绿色烹饪的“绿色”厨师的工作。[编辑]???英国：詹姆斯·洛·莱尔斯（James Lowe Lyles）???作为一名年轻厨师，詹姆斯与其他自由精神合作，创建了烹饪集体The Young Turks，以及一系列弹出式餐厅。他们的想法是建立一种协作，大方，有益和冒险的美食。[编辑]???丹麦：Thorsten Schmidt????丹麦显然是率先采用本地创新的烹饪方式的。在奥尔胡斯，索尔斯滕·施密特（Thorsten Schmidt）是这场北欧革命的先驱之一。他是一位富有创造力和高产的厨师，与周围的自然环境格格不入。[编辑]???美国：爱丽丝·沃特斯·伯克利???在美国，爱丽丝·沃特斯是一位超级巨星。1971年在加利福尼亚州伯克利成立的她的Chez Panisse餐厅已成为传奇。这是一个聚会场所，是朝圣的地方，也是垃圾食品王国中美食自由运动的中心。[编辑]???哥伦比亚：里奥·埃斯皮诺萨·波哥大???在过去的十年中，哥伦比亚进入了一个新时代。长期以来，该国一直被冲突所扼杀，终于振作起来，并逐渐恢复其根源和传统。Leonor Espinoza和她的Leo Cocina y Cava餐厅是这一推动力的一部分。[编辑]???墨西哥：Eric Werner???六年前，布鲁克林著名厨师埃里克·沃纳（Eric Werner）定居于尤卡坦半岛的图卢姆。对玛雅文化着迷的维尔纳（Werner）开设了一家露天餐厅Hartwood，这家餐厅与周围的环境和当地社区完美地??融为一体。法国：Arnaud Daguin????Arnaud Daguin设立了自己的旅馆 Hegia?在极好的18世纪的巴士底狱中。也许有人认为他会很高兴只欢迎来自世界各地的客人，但他也全心全意地促进有机农业和可持续农业。[编辑]???贝宁：戈弗雷·恩扎穆霍???戈弗雷·恩扎穆乔（Godfrey Nzamujo）父亲在贝宁首府新港波尔图建立了松海中心。该中心扮演着几个角色。它具有有机农业体系，提供住宿和房屋，并在那里进行食品生产，并设有销售网点。[编辑]???塔斯马尼亚州：卢克???·伯吉斯（Luke Burgess）卢克·伯吉斯?努力使烹饪与土壤重新联系起来。在几年的时间里，这位年轻的厨师成功地为他的餐厅“ Garagistes”创建了一个生产者网络，为他提供了出色的食材，从布鲁尼岛的带壳牡蛎到和牛牛肉。[编辑]???中国：戴江军???在浙江省的杭州，戴建军非常热衷于保存中国饮食知识的古老饮食学说，这是他正在寻求的一种艺术形式。戴的项目涉及到保护濒危养殖生产，通过建立服务于传统烹饪的餐厅[编辑]。??加州：戴维·金奇???餐厅负责人曼雷沙在加州Los Gatos的，环保的高级料理戴维·金奇的先驱学会了在法国烹饪，西班牙，德国和日本。他的餐厅靠近硅谷的电子芯片。Happiness is on the Plate: Series 1A tasty series blending travel, cooking, nature and civic sense, following the work of 10 "green" chefs fighting for eco-friendly cooking.[edit] Great Britain: James Lowe Lyles As a young chef, James teamed up with other free spirits, to create a cooking collective The Young Turks, and a series of pop-up restaurants. Their idea was to establish a collaborative, generous, helpful and adventurous cuisine.[edit] Denmark: Thorsten Schmidt Denmark is clearly spearheading a new style of cooking that is local and inventive. In Aarhus, Thorsten Schmidt is one of the pioneers of this Nordic revolution. He is a creative and prolific chef, in tune with the incredible nature that surrounds him.[edit] USA: Alice Waters Berkley In the United States, Alice Waters is a superstar. Founded in 1971 in Berkeley, California, her restaurant Chez Panisse has become a legend. It is a meeting place, a place of “pilgrimage”, and the epicenter of the good food freedom movement in the kingdom of junk food.[edit] Colombia: Leo Espinosa Bogota In the last decade, Colombia has entered a new era. For a long time stifled by conflict, the country is finally picking itself up, and gradually reconnecting with its roots and traditions. Leonor Espinoza and her restaurant Leo Cocina y Cava is part of this impetus.[edit] Mexico: Eric Werner Reputed Brooklyn chef Eric Werner settled in Tulum, in the Yucatan Peninsula, six years ago. Werner, who is fascinated by Mayan culture, opened Hartwood, an open-air restaurant in perfect harmony with its environment and the local community.[edit] France: Arnaud Daguin Arnaud Daguin has set up his guesthouse “Hegia” in a superb 18th-century Bastide. One might think he would be happy just to welcome guests from all over the world, but he also throws himself heart and soul into promoting organic farming and sustainable agriculture.[edit] Benin: Godfrey Nzamujo Father Godfrey Nzamujo has set up the Songha? Centre in Porto-Novo, the capital of Benin. The center plays several roles. It features a system of organic agriculture, it provides accommodation and houses a restaurant, and food production is carried out there, with a sales outlet.[edit] Tasmania: Luke Burgess Luke Burgess’ endeavors to reconnect cooking with the soil. In the space of a few years, this young chef has managed to create, for his restaurant “Garagistes”, a network of producers that provide him with exceptional ingredients, from the smooth-shelled oysters of Bruny Island to the Wagyu beef.[edit] China: Dai Jiangjun In the province of Zhejiang, in Hangzhou, Dai Jianjun is passionate about preserving the ancient dietary doctrines of Chinese food knowledge - an art form he is seeking to salvage. Dai's project involves protecting endangered farming produce, by setting up restaurants that serve traditional cooking.[edit] California: David Kinch Head of the restaurant at Manresa in Los Gatos, California, pioneer of earth-friendly haute cuisine David Kinch learned cooking in France, Spain, Germany, and Japan. His restaurant is located close to the electronic chips of Silicon Valley.

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【技术参数】——



视频编码: x264 High@L4.1

Video: 比特率: (~4669 kb/s)

Video 画面比例: 1920 x 1080

Video 分辨率: 1.778 (16:9)

音频编码: MPEG-4 AAC LC

Audio: English

音频比特率: 160 kb/s VBR 48000Hz

Audio 声道数: Stereo 2

时长: 26 mins

帧速率: 29.971. 帧速率

分集数: 10

编码器 Mp4

体积: 860 MB average

来源: HDTV

编码: Harry65



Release Notes

Merged English Subtitles【Technical Specs】——



Video Codec: x264 High@L4.1

Video: Bitrate: (~4669 kb/s)

Video Aspect Ratio: 1920 x 1080

Video Resolution: 1.778 (16:9)

Audio Codec: MPEG-4 AAC LC

Audio: English

Audio Bitrate: 160 kb/s VBR 48000Hz

Audio Channels: Stereo 2

Run-Time: 26 mins

Framerate: 29.971. Fps

Number of Parts: 10

Container Mp4

Part Size: 860 MB average

Source: HDTV

Encoded by: Harry65



Release Notes

Merged English Subtitles

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相关纪录片：

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Links

Release Post

MVGroup.org (torrent)



Related Documentaries

The History of Food: Series 1

The Food We Eat

The Future of Food

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