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Cocinando en el fin del mundo = Cooking at the world's end

Author: Alberto BaamondeJoaquín MartínezAlexandre CanceloDavid BlancoPablo NovoaAll authors
Publisher: [United States] : Omnibus Entertainment, [New York, NY] : Film Movement [2017] ©2017
Edition/Format:   DVD video : NTSC color broadcast system : SpanishView all editions and formats
Summary:
In 2003, nine young chefs joined their forces and their knowledge to transform the cuisine of their land: in Galicia, Grupo Nove was born. Along with a new generation of producers and farmers, the Grupo Nove developed an idea of gastronomy grounded in traditions, attached to the land and the product, though using radically new cooking techniques. Grupo Nove is now composed of twenty chefs and in a short period of  Read more...
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Genre/Form: Documentary films
Nonfiction films
Feature films
Video recordings for the hearing impaired
Material Type: Internet resource, Videorecording
Document Type: Internet Resource, Visual material
All Authors / Contributors: Alberto Baamonde; Joaquín Martínez; Alexandre Cancelo; David Blanco; Pablo Novoa; EsmerArte,; Omnibus Entertainment (Firm),; Film Movement (Firm),
ISBN: 9786316828088 631682808X
OCLC Number: 974378230
Language Note: Spanish dialogue; English subtitles; closed-captioned.
Notes: Originally released as a motion picture in 2015.
Widescreen (1.78:1).
Credits: Director of photography, David Blanco ; music, Pablo Novoa ; editor, Alberto Baamonde.
Target Audience: Not rated.
Description: 1 videodisc (94 min.) : sound, color ; 4 3/4 in.
Details: DVD, region 1, NTSC, widescreen (1.78:1); Dolby digital sound.
Other Titles: Cooking at the world's end
Responsibility: una producción de esmerArte ; dirrección, Alberto Baamonde ; producción, Joaquin Martinez ; guión, Alexandre Cancelo.

Abstract:

In 2003, nine young chefs joined their forces and their knowledge to transform the cuisine of their land: in Galicia, Grupo Nove was born. Along with a new generation of producers and farmers, the Grupo Nove developed an idea of gastronomy grounded in traditions, attached to the land and the product, though using radically new cooking techniques. Grupo Nove is now composed of twenty chefs and in a short period of time, Galicia multiplied its international recognition.

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Primary Entity

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