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Hanoi - 1 February 2008
1. Wide of Hanoi street where decoration for Tet (lunar new year) are sold
2. Mid of decorations featuring rat theme
Bac Ninh province - 31 January 2008
3. Close of rat poking nose through holes in cage
4. Nguyen...
Hanoi - 1 February 2008
1. Wide of Hanoi street where decoration for Tet (lunar new year) are sold
2. Mid of decorations featuring rat theme
Bac Ninh province - 31 January 2008
3. Close of rat poking nose through holes in cage
4. Nguyen Tien Phat, rat hunter, taking a rat out of the cage
5. Wide of Phat killing rat
6. Tilt down of man taking rat meat from bowl and putting it on frying pan
7. SOUNDBITE: (Vietnamese) Nguyen Kim Hung, rat eater
"Rat meat is very delicious. It tastes like rabbit. Actually, more tasty than rabbit. Some people compare it to chicken but I find it more delicious than chicken. Very delicious."
8. Mid of Hung's family sitting down for meal
9. Close of Hung eating
10. Mid of two members of Hung's family eating
Chiang Mai, 19 February 2008
11. Close of fried salted water bugs
12. Close fried grasshoppers
13. Pan of trays full of edible insects
14. Pan from sign to street vendors sorting trays
15. Mid of two vendors pouring insects into a fry pan
16. Close of big crickets in the fry pan
17. Pan of waitress serving an insect dish to two customers, ending on close of dish
18. Close of a spoon picking crickets from the dish
19. Close of a man eating insects with spoon
20. Close of spoon taking more insects from dish alongside other food
Los Angeles - March 10, 2008
21. Wide Paulette Beverly Hills interior with worker serving customer
22. Pullout and zoom of chef preparing macaroons
23. Tilt up of Paulette boxing macaroons taken from counter
24. Zoom out of macaroon display
25. Various of doughnuts on display
27. Close of doughnut
Shanghai - June 11, 2008
28. Wide-shot of Paul's store
29. Close-up of baked goods on display
30. Close-up of baguettes
31. Wide-shot of two Chinese men eating
Shanghai - May 30, 2008
31. Medium-shot of Frenchman and Chinese man making crepes
33. Close-up of making crepe on pan
34. Close-up of French chef face
35. Close-up of crepe with filling on it
36. Wide-shot of Philippe Ricard talking to clients
37. SOUNDBITE (French) Philippe Ricard, owner & founder of La Creperie:
" The Chinese are very open and generally very welcoming. They love discovering new things. "
31. Wide-shot of Franco-Chinese family and son eating crepes
32. Close-up of plate of salad
33. Close-up of Stephan Gagner eating
34. Close-up of son eating
Summiswald, Switzerland July 2008
35. Various of cows grazing on a hill with bells ringing
Wasen, July 2008
36. Modern cheese maker, Michael Spycher, checking cheese mixture being stirred in a vat (large container)
37. Various of Spycher preparing cheese for storage
38. Various of Spycher putting large round slabs of cheese into storage
Athens, Greece - 4th August 2008
39. Wide of Acropolis hill with Athens seen below
40. Wide of people sitting at tables outside restaurant
41. Close-up of woman squeezing lemon on fried calamari
42. Medium of women eating
43. Close-up of knife and fork digging into tomatoes and peppers stuffed with rice
Rome, Italy - 10th September 2008
44. SOUNDBITE (English) Josef Schimdhuber, Senior Economist of FAO:
"The level of overall fat in the diet in all Mediterranean countries now exceed the level of 30%. In some of them even 40% like in Spain. So that's by far there are too much fat in the diet".
Athens, Greece 4th August 2008
45. Wide of McDonalds restaurant
46. Various of people eating fast food
47.Various close-ups of obese people in the street (faces not shown)
Tokushima, 16th August 2008
48. Interior of one of the four noodle restaurants in Tokushima belonging to the Todai Ramen company
49. Close-up of stirring pork bones in a vat of boiling water
50. Zoom of Japanese chef preparing noodles, placing them in a pot to be cooked
51. Pan of waiter serving bowls of ramen noodles to customers
52. Various of customers eating their bowls of noodles, cracking a raw egg on top
53. Various of people eating
Acqualagna - October 27th, 2008
54. Wide shot of truffle hunter, Giorgio Remedia, walking uphill with his dogs in search of white truffles.
55. Medium shot of brown truffle dog following the trail and turning back after catching the scent of a truffle underground.
56. Close up of brown truffle dog digging up dirt in search of a truffle as the truffle hunter encourages the dog to keep digging.
57. Close up of the truffle hunter's tool softening the ground.
58. Medium shot of the truffle hunter's tool softening the ground.
59. Close up of a truffle hunter's hands digging up a white truffle as big as a hazelnut.
60. Close up of truffle hunter sniffing the white truffle.
UPSOUND (Italian), "Its doesn't even smell so much."
Acqualagna - October 26th, 2008
61. Close up of a hand slicing white truffles and spreading the splinters over a fettuccini dish in truffle sauce. UPSOUND (Italian), Alberto Melagrana, chef patron of AnticoFurlo, a top hotel restaurant in Acqualagna:
" Here we go, a nice layer of 6-10 grams of truffle for each dish."
Food glorious food.... from rat soup to white truffles, Horizons covered something to suit all tastes in 2008.
2008 was the Chinese Year of the Rat, which proved rather unlucky for some rodents in Vietnam that ended up as rat soup.
Nguyen Kim Hung hunts rats for a living and says the meat is very tasty.
"Rat meat is very delicious. It tastes like rabbit. Actually, more tasty than rabbit. Some people compare it to chicken but I find it more delicious than chicken. Very delicious."
In northern Thailand it was insects not rodents on the menu.
We mostly swat them or squash them ... but the United Nations Food and Agriculture Organisation say everyone should consider eating insects.
A popular delicacy in parts of Thailand, the FAO says that some insects, in their dried form, have twice the protein of raw meat and fish, and many insect larvae are rich in fat and contain important vitamins and minerals.
A workshop in northern Thailand in February brought together fans of insects as food and agriculture experts to explore the potential of insects as a more widely used food source.
Insect food stalls here are a common sight, serving water bugs, grasshoppers, crickets, ant eggs, bamboo worms, silk worms, bee larva and many more.
In the United States a trend in small sugary treats has taken food lovers by storm, from the cupcake craze to frozen yogurt and now designer doughnuts and macaroons.
The 2008 Restaurant Industry forecast indicates 'bite-size' desserts are the number one trend in dining this year.
Bite-size desserts are presented as an item of luxury, and are distributed in only the sleekest of packaging and locations.
Paulette, in Beverly Hills, is nothing like the traditional bakery.
From the moment you enter you discover an ultra modern concept design dedicated solely to macaroons.
The menu is uncluttered and printed simply on the wall with just one item.
The store is contemporary and simple, all that stands out is the vivid colours of the macaroons.
Pastries and other French treats are also becoming popular in the Chinese city of Shanghai.
That's thanks in part to the French people who have been pouring into the city in recent years.
And with them, they are bringing, their proud culinary culture.
'Paul' bakery sells baguettes and patisserie created in China with ingredients imported from France.
There are already eight Paul bakeries in Shanghai.
For an authentic galette (savoury crepe) from Brittany, try a quick stop at Shanghai's ' La Creperie'
Philippe Ricard, originally from Brittany brought the regional dish to China last year when he opened the restaurant.
Most of the ingredients he uses are imported from France, and he even has a chef from Brittany leading the kitchen.
China also has a similar thin pancake called bing, eaten often in the north, but it's not the same.
Ricard says the Shanghainese are open and want to try new things.
As China continues to open up to more global trade and influences, it seems that the Chinese people are open more than ever to new experiences and tastes.
The Alps in the summer is an idyllic setting for a cheese factory.
Switzerland is famous the world over for its vast array of cheeses.
It produces some 450 different types of cheese, including Emmental, Gruyère and Raclette which are among the most renowned.
Emmental is the country's main cheese export and nearly 80 per cent of all that produced in Switzerland is consumed abroad.
Michael Spycher, won the World Championship for cheese making in March 2008.
The contest - held in the US every two years - is regarded as the most prestigious international award for cheese makers.
Spycher's Gruyere wheel was selected from 1941 entries from 19 countries and judges said it was notable for its full flavour and fruity taste.
Mediterranean diets have always been regarded as the healthiest in Europe, but not any more.
However as countries like Italy, Greece and Spain succumb to the fast pace of 21st century living, fast food and snacking is taking its toll on the health of people in southern Europe.
The Rome-based Food and Agriculture Organisation says that in the 40 years to 2002 daily calorie intake in countries including Greece, Italy and Spain has increased by 30 percent, more than the 20 percent recorded in northern EU countries.
Josef Schimdhuber, Senior Economist of FAO who wrote the report says "the level of overall fat in the diet. All Mediterranean countries now exceed the level of 30%. In some of them even 40% like in Spain. So that's by far there are too much fats in the diet".
This has made Greece the EU country with the highest prevalence of overweight and obese people: 75 percent.
More than half of the Italian, Spanish and Portuguese populations are overweight too, according to the paper presented at a recent workshop by U.S. and EU academic institutions.
The agency noted that many in the Mediterranean are no longer following the diet of their ancestors, even as Spain and other countries push to have the traditional diet added to the U.N.'s list of protected world cultural treasures.
Inexpensive and widely available noodles are a popular element of Japanese cuisine.
There are many kinds of noodle dishes to choose from but among the most popular is a dish called ramen.
Most regions have their own variety of ramen and the city of Tokushima in Shikoku (the smallest of Japan's four main islands) is no exception.
The Todai Ramen company runs four restaurants in Tokushima catering to scores of Japanese who love eating ramen noodles.
There are many different types of noodle dishes served in Japan.
Some are thin, clear and delicate like somen and are often dipped into sauce rather served in a broth.
It is a delicacy in the Tokushima egion to serve the soup with a raw egg.
Truffles are highly prized as a delicacy in Europe.
Giorgio Remedia and his dogs are looking for truffles in northern Italy.
This year's rain shortage during late summer has left most hunters with a meagre find of white truffles no bigger than mandarins or even hazelnuts.
Remedia says that the family tradition was once a economically profitable business.
But now times are hard and it is climate change not the credit crunch which Remedia thinks is the biggest threat to his harvest.
He says that once truffles grew naturally but now he needs to irrigate the land to make sure the damp conditions needed for truffles are available.
The price for this aromatic rarity has skyrocketed to â‚Ź 4,000 ($5000 USD approx) a kilo for pieces heavier than 50 grams - about $ 250 for a nugget lighter than 2 ounces.
Last year in Italy, white truffle prices were up about 60 percent from the previous year, and one white truffle, a giant weighing about 3 pounds, 4 ounces, fetched a record $330,000 at auction.
Chef Alberto Melagrana describes the scent of a truffle as a mysterious mix of garlic, hazelnut, chives and forest aromas that give dishes a sophisticated flavour and make it unique in its simplicity.
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