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Films at CCBC
Feta: Food of the Gods
The ancient Greeks regarded cheese as the food of the gods, so it’s little wonder that Greece has the world’s highest per capita rate of cheese consumption. Host Will Studd travels to the rugged coast of Northern Greece to learn how wooden barrels play an essential role in maturing traditional Feta and how Manouri, an ancient whey cheese, is made. Then it’s time for some hand-rolled filo pastry and homemade pita pies, followed by a trip to the largest Greek isle to sample some local cheese delicacies.
Our tastes reveal who we are—and who we aren’t. This program injects a perspective-changing awareness into conventional views of food, searching the globe for culinary traditions that disgust some and delight others. From rotten shark meat in Iceland to a goat fetus in India, from cooked rat in Togo to a stew made from bull genitals in Taiwan, the video showcases numerous unusual delicacies. It also reminds us that while mainstream, Anglo-American culture takes a dim view of dietary customs beyond its horizons, that kind of squeamishness can be a two-way street.
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