feed icon rss

Ihre E-Mail wurde erfolgreich gesendet. Bitte prüfen Sie Ihren Maileingang.

Leider ist ein Fehler beim E-Mail-Versand aufgetreten. Bitte versuchen Sie es erneut.

Vorgang fortführen?

Exportieren
Filter
  • AV-Medium  (5)
  • FU Berlin  (5)
  • GB Hoppegarten
  • GB Petershagen
  • 1980-1984  (5)
Medientyp
Sprache
Region
Erscheinungszeitraum
Jahr
  • 1
    AV-Medium
    AV-Medium
    New York :Mango Records,
    UID:
    almafu_BV041242893
    Umfang: 1 Schallpl. ; , 30 cm.
    Anmerkung: Black 'n' white -- Mi feel it -- Mi cyaan believe it -- Long time -- Trainer -- Pictures or no picture -- Roots -- It a come -- Give me a little dub music
    Sprache: Englisch
    Schlagwort(e): Schallplatte
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 2
    UID:
    edocfu_9959720125302883
    Umfang: 1 online resource (28 minutes) , 002742
    Serie: Taste of China ; Part 4
    Inhalt: The Yangzi River delta region south of Shanghai is known as the water country. Hundreds of miles of canals traverse the land, linking towns and villages. Here, near the city of Shaoxing, water has completely shaped the local farmers' unique way of life. This poetic film -- the last in the classic four-part series, 'A Taste of China' -- follows them through their busy daily activities on the waterways: harvesting the huge water-lotus leaves, 'farming' fish and freshwater pearls, and making the region's famous rice wine. This area was once an immense flooded plain, sparsely populated and uncultivated. Legend says that some 4,000 years ago Yu the Great tamed the Yangzi's floodwaters. He dug channels, constructed dikes, and drained the lowlands to make fields. Over the centuries, generations of farmers painstakingly deepened and expanded the canals, built up and enriched the land, and created a highly productive environment. The canals still serve as 'liquid highways' for wedding boats, traveling vendors, and the unusual foot-powered rowboats of the local farmers. In the lives of the Shaoxing farmers the film identifies the traditional harmonious relationship between the Chinese people and their environment.
    Anmerkung: Title from resource description page (viewed March 29, 2016). , In English. , Original language in English.
    Sprache: Englisch
    Schlagwort(e): Documentary films. ; Documentary
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 3
    UID:
    edocfu_9959720127002883
    Umfang: 1 online resource (30 minutes) , 002913
    Serie: Taste of China ; Part 1
    Inhalt: Like Chinese cuisine and Chinese culture, this film is a study in contrasts. It explores the evolution of Chinese cuisine from basic peasant fare to highly refined and lavish imperial cooking. It is the first film in the classic four-part series, 'A Taste of China,' which remains perhaps the best introduction for Westerners to traditional Chinese culture. The film opens at the Shandong State Guest House in north China, where it captures the behind-the-scenes drama as two of China's Master Class Chefs prepare an astonishing 28-course banquet. Featured are such elaborate delicacies as orange jelly in the form of a goldfish and a 'peacock' centerpiece whose body is carved from a large turnip and whose plume is of sliced egg white, smoked fish, slivered cucumbers, and ripe cherries. A highlight is the making (or 'pulling') of 'dragon whiskers' noodles completely by hand. Beginning with a single lump of dough, the noodle maker rhythmically swings and pulls and stretches and doubles it until more than a thousand even strands are produced -- in less than a minute. The film then visits Confucius's birthplace in nearby Qufu to study the robust peasant fare -- whose staples are wheat, millet, and corn -- that nourished the sage and formed the basis of all northern Chinese cuisine. An unusual attraction is a look inside a shop in which women make the special five-foot-long He-Le, or 'longevity' noodles, for festive occasions. Afterward, the film tours an exotic spice market and cooking academy for new chefs in Sichuan Province, and concludes by joining a group of artists and writers at a Chrysanthemum banquet in celebration of autumn.
    Anmerkung: Title from resource description page (viewed March 29, 2016). , In English. , Original language in English.
    Sprache: Englisch
    Schlagwort(e): Documentary films. ; Documentary
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 4
    UID:
    edocfu_9959720126402883
    Umfang: 1 online resource (29 minutes) , 002832
    Serie: Taste of China ; Part 2
    Inhalt: The Tao of cooking and eating -- the Way to health and well-being! This film investigates the impact of religious influences on Chinese culture and cuisine. This is the second film in the classic four-part series, 'A Taste of China,' which remains perhaps the best introduction for Westerners to traditional Chinese culture. At a sacred Taoist retreat, high on Blue City Mountain in Sichuan Province, a priestess marinates pickling vegetables and demonstrates how the contrasting forces of yin and yang are balanced and harmonized in food and cooking.Following a look behind the scenes of one of China's oldest and best-known herb shops, the film visits an unusual herbal medicine restaurant where the maitre d' 'prescribes' meals according to the ailments of each diner.Visits to two monasteries illustrate the role of Buddhism in the development of China's extensive and elaborate vegetarian cuisine. At the first, monks demonstrate the making of tofu in the time-honored way. The second monastery, Ling Ying in the city of Hangzhou, is famous both for its enormous golden Buddha and its enormously popular restaurant. Here water chestnuts are cut to resemble cooked shrimp and a fanciful vegetarian 'fish' takes shape in the hands of a talented chef.
    Anmerkung: Title from resource description page (viewed March 29, 2016). , In English. , Original language in English.
    Sprache: Englisch
    Schlagwort(e): Documentary films. ; Documentary
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
    BibTip Andere fanden auch interessant ...
  • 5
    AV-Medium
    AV-Medium
    Berkeley, CA :Berkeley Media,
    UID:
    edocfu_9959720048602883
    Umfang: 1 online resource (29 minutes) , 002839
    Serie: Academic Video Online
    Inhalt: The contrasting lives of two families -- a traditional four-generation rural family in a Sichuan village and a modern, single-child family in urban Hangzhou -- are viewed through the routines of their daily meals. In the process, the film illustrates how the Chinese family has endured and how it is changing. This is the third film in the classic four-part series, 'A Taste of China,' which remains perhaps the best introduction for Westerners to traditional Chinese culture. In Sichuan, the four generations of the Za family work, cook, and eat together. Attention is focused on the 84-year-old patriarch of the family and his young great-grandson. At the Xu household in Hangzhou, however, the pressures of modern life have affected the attitudes and structure of the family. While his wife works in a nearby factory, Mr. Xu shops in a 'free market' and prepares a fast meal for the family.Interspersed with views of the two families are scenes in which a traditional itinerant storyteller evokes the ancient rhythm of agrarian life and contemporary urban sequences that suggest new patterns of living.
    Anmerkung: Title from resource description page (viewed March 31, 2016). , In English. , Original language in English.
    Sprache: Englisch
    Schlagwort(e): Documentary films.
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
    BibTip Andere fanden auch interessant ...
Schließen ⊗
Diese Webseite nutzt Cookies und das Analyse-Tool Matomo. Weitere Informationen finden Sie auf den KOBV Seiten zum Datenschutz