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Although Rick has always known he was of German descent, he knows very little of his German family - but the one thing he is sure of is that he wouldn't have the business he has today without them. In the early 70s, he inherited £10,000 from a great uncle that he never knew, money which provided him with a great investment in his restaurant.",[11],0.2817,"\u002Fr7emBDlKvDDbcQek7QavVfVI5BM.jpg","2013-08-05",[],{"id":120,"name":121,"adult":8,"overview":122,"softcore":8,"genre_ids":123,"popularity":124,"vote_count":23,"poster_path":125,"vote_average":23,"backdrop_path":126,"original_name":121,"first_air_date":127,"origin_country":128,"original_language":40},120388,"The Global Farm","Urban farmer and chef Courtney Guerra explores the agriculture systems of different countries. Her mission is to inspire change in our food culture and educate people on not only the necessity, but the ease of a farm to table diet.",[11],0.3035,"\u002FoH3Vbbati4j4PL284btCF8ddj3F.jpg","\u002Fef4mswKguMOCetQ4MchMa6RkHzk.jpg","2020-11-18",[39],{"id":130,"name":131,"adult":8,"overview":132,"softcore":8,"genre_ids":133,"popularity":134,"vote_count":23,"poster_path":135,"vote_average":23,"backdrop_path":136,"original_name":131,"first_air_date":137,"origin_country":138,"original_language":40},88913,"Nadiya's British Food Adventure","To find out about the food she feeds her family, Nadiya meets fishermen, farmers, chefs and producers across the country and creates delicious new recipes inspired by their produce.",[11],0.2793,"\u002Fyz66TEm6twy9pW3vyns4W98aW5S.jpg","\u002FoUWowJjXVKuVi5Fhs4FdUGlc8ac.jpg","2017-07-17",[97],{"id":140,"name":141,"adult":8,"overview":142,"softcore":8,"genre_ids":143,"popularity":144,"vote_count":145,"poster_path":146,"vote_average":147,"backdrop_path":148,"original_name":141,"first_air_date":149,"origin_country":150,"original_language":40},202139,"Restaurants at the End of the World","Adventurous chef, entrepreneur and global trailblazer Kristen Kish travels the world in search of the people, places, culture and traditions behind the world’s most remote restaurants.",[78,11],1.0263,4,"\u002FwVWbcowWAmjnjpICAoywE2k7Cty.jpg",9.5,"\u002F5gqWfhlIF0KWRtCuOU2EBGl7t4j.jpg","2023-03-21",[39],{"id":152,"name":153,"adult":8,"overview":154,"softcore":8,"genre_ids":155,"popularity":156,"vote_count":23,"poster_path":157,"vote_average":23,"backdrop_path":158,"original_name":159,"first_air_date":160,"origin_country":161,"original_language":73},232581,"Planet Chef","Whether they were born in Brazil, Argentina, Japan, South Africa, or Cameroon, they all learned how to cook in France. Meet these young and creative chefs who drew their know-how from their unique gastronomic cultures. Filled with a passion for taste and texture, this journey reveals the secrets of their cooking and takes us to the places that have inspired these chefs.",[11],0.256,"\u002FmphaDEREyMrbjWECeQnTtOddv5L.jpg","\u002F8uJlTKDaFoTLTFMvgBidWckdoFT.jpg","Planète chefs","2018-10-08",[162],"FR",{"id":164,"name":165,"adult":8,"overview":166,"softcore":8,"genre_ids":167,"popularity":168,"vote_count":23,"poster_path":169,"vote_average":23,"backdrop_path":170,"original_name":165,"first_air_date":171,"origin_country":172,"original_language":40},57536,"Sicily Unpacked","TV art historian Andrew Graham-Dixon and Michelin starred chef Giorgio Locatelli take us on a delightful journey around their beloved Sicily. Sharing a passion for all things Sicilian they make the perfect travel partners. We accompany them to the heart of the island as they introduce each other to the things they love most. Exploring the island through each other s eyes and hearts, they reveal how the layers of history have created a unique blend of art and architecture. As well as the pleasures of an intense and vibrant culture, they experience the sadness the island has come through and the strength of the Sicilian people as they rose up and challenged the Mafia. 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Share her journey of discovery as she learns to hunt, fish, forage and live seasonally off the land before the wild southern winter sets in.",[11],0.4452,"\u002Ft7UncOWnUImCsogKRxAwOpEu3vI.jpg","\u002FnvRxRKWkLvZGARvi1Bbk0PecFMr.jpg","2021-11-18",[51],{"id":196,"name":197,"adult":8,"overview":198,"softcore":8,"genre_ids":199,"popularity":200,"vote_count":106,"poster_path":201,"vote_average":202,"backdrop_path":203,"original_name":197,"first_air_date":204,"origin_country":205,"original_language":207},89565,"På jakt med Lotta och Leif","Leif G.W. Persson is a seasoned hunter, while Lotta Lundgren has never held a weapon before. He wants to teach her to be a good hunter and she wants to understand what the hunt, the weapon and the hunting culture say about our time. The program is about, among other things, learning to shoot, skin, cut, store and cook game. It also covers hunting dogs, weapon handling and equipment. 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In the past, French and Italian cooking have been seen to have more finesse, but thanks to a handful of really dedicated Spanish chefs and a growing enthusiasm for its rugged flavours, that has all begun to change. According to Rick, no one cooks fish with more respect or grills meat better. Now, he travels the length and breadth of the country in an old campervan, going off the beaten track to discover the authentic soul (‘duende’) of Spanish cooking.",[11],0.3105,"\u002FAuKaHXNKxmeAELgvTkzvwPat5Kr.jpg",7.5,"\u002F8GorTnSTGY7huOxO8g2ouvhpnxy.jpg","2011-07-14",[],{"id":232,"name":233,"adult":8,"overview":234,"softcore":8,"genre_ids":235,"popularity":236,"vote_count":237,"poster_path":238,"vote_average":239,"backdrop_path":240,"original_name":233,"first_air_date":241,"origin_country":242,"original_language":40},4898,"Bizarre Foods with Andrew Zimmern","Bizarre Foods with Andrew Zimmern is a travel and cuisine television show hosted by Andrew Zimmern on the Travel Channel. The first season debuted on Monday, February 26, 2007 at 9pm ET\u002FPT.\n\nBizarre Foods focuses on regional cuisine from around the world which is typically perceived by Americans as being disgusting, exotic, or bizarre. In each episode, Zimmern focuses on the cuisine of a particular country or region. He typically shows how the food is procured, where it is served, and, usually without hesitation, eats it.\n\nOriginally a one-hour documentary titled Bizarre Foods of Asia, repeated showings on the Travel Channel drew consistent, considerable audiences. In late 2006, it was decided to turn the documentary into a weekly, one-hour show with the same premise and with Andrew Zimmern as the host. In 2009, Zimmern took a break from Bizarre Foods to work on one season of the spin-off Bizarre World.",[11,78],2.4772,22,"\u002Fju5yLIWBMKwuSnCLWRRprCtx0Fq.jpg",8.091,"\u002F99g7D0eFmm5SLHJUKVX3LEkk97.jpg","2007-02-26",[39],{"id":244,"name":245,"adult":8,"overview":246,"softcore":8,"genre_ids":247,"popularity":248,"vote_count":145,"poster_path":249,"vote_average":250,"backdrop_path":251,"original_name":245,"first_air_date":252,"origin_country":253,"original_language":40},93645,"Christopher Kimball's Milk Street Television","Let’s stop doing things in the kitchen that made sense in the 19th century but not in the 21st. Milk Street travels the world to bring you the very best ideas and techniques with no lists of hard-to-find ingredients, strange cookware, or all-day methods to slow you down.",[11],3.5319,"\u002FfvAp5dt9Qegr0hNxrgbRtrn4GEZ.jpg",7.8,"\u002Fum9TdBKpzZ2Ficcev22ZUuRKfrq.jpg","2017-09-09",[39],1632,32628,[],"This program promises to take viewers on a captivating journey exploring the age-old debate between fresh and frozen food. With a mix of historical insights and practical tips, the show aims to challenge common beliefs about food choices.\n\nThe episode will delve into the origins of fresh and frozen food, highlighting how each has played a role in shaping diets around the world. Audiences will learn about the benefits and drawbacks of both options, from taste and nutrition to convenience and cost. Experts will share their knowledge, providing valuable information that could change how people think about their meals.\n\nThis show is not just for food enthusiasts but for anyone curious about making healthier choices. With engaging discussions and eye-opening facts, “Fresh vs Frozen” is set to spark conversations around dinner tables everywhere. Mark the calendar for this enlightening episode that promises to shed light on a topic that affects everyone.",[40],[260],{"id":261,"name":262,"gender":23,"credit_id":263,"profile_path":22,"original_name":262},4596393,"Lee Ainge","66c38b60a622c3c0ff7e8afb",0.2326,"\u002FczQ8YEqueDsO8O6PZzYOi3EUlMf.jpg",[97],{"results":268},{},[],[271],{"name":272,"iso_639_1":40,"english_name":272},"English",{"id":274,"name":6,"runtime":22,"show_id":5,"air_date":20,"overview":275,"still_path":22,"vote_count":23,"episode_type":276,"vote_average":23,"season_number":24,"episode_number":24,"production_code":21},5538751,"The episode will delve into the origins of fresh and frozen food, highlighting how each has played a role in shaping diets around the world. Audiences will learn about the benefits and drawbacks of both options, from taste and nutrition to convenience and cost. Experts will share their knowledge, providing valuable information that could change how people think about their meals.","standard",[278],{"id":279,"name":280,"logo_path":281,"origin_country":97},27856,"Channel 5","\u002FjLMbth7gIW0UMxGqHB5zuHk1iJk.png",[283],{"name":284,"iso_3166_1":97},"United Kingdom",45,"A documentary story that tends to land well.",[]]