{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='From donuts in China to fries in Belgium - food 2010' data-url='/boclips/videos/5c54c3ebd8eafeecae164e6d' data-video-url='/boclips/videos/5c54c3ebd8eafeecae164e6d' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nFrom donuts in China to fries in Belgium - food 2010\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eIn 2010 glazed donuts hit southern China, the people of Belgium celebrated their love of fries, and in London cake Britain took food to new heights as art. Even though the Chinese love to munch McDonald's hamburgers and sip lattes at...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eIn 2010 glazed donuts hit southern China, the people of Belgium celebrated their love of fries, and in London cake Britain took food to new heights as art. \u003cbr/\u003eEven though the Chinese love to munch McDonald's hamburgers and sip lattes at Starbucks, they have yet to develop a craving for the glazed, deep-fried doughnuts than Americans -  and many people in Asia - find irresistible. \u003cbr/\u003eBut while popular doughnut chain Dunkin Donuts has tried rather unsuccessfully in the last decade to hook the Chinese onto their sugary treats, a chained doughnut shop in the Southern city of Guangzhou seems to have found the recipe to win over the taste buds of Chinese customers.\u003cbr/\u003eThe doughnuts from \"Tenmu Donuts\" ,shaped like big bracelets dipped in pink, chocolate and lemon yellow icing, taste different from the traditional American ones. \u003cbr/\u003eThey are less sweet and have a chewy texture.\u003cbr/\u003eThe food display cases look like they are full of deep-fried jewellery. \u003cbr/\u003eMany of the doughnuts are priced at 7 or 8 yuan (US$1).\u003cbr/\u003eThe brown chocolate, pink strawberry and vanilla frosting on the pastries have a glossy shine that makes them appear artificial, like high-grade plastic.\u003cbr/\u003eThe shop is named after a neighbourhood in Taiwan's capital, Taipei. It's run by Patrick Lin, an ethnic Chinese from Taiwan.\u003cbr/\u003eLin's recipe for many of his doughnuts follow the Japanese approach of using rice flour. \u003cbr/\u003eInstead of being fluffy or cakey, the doughnuts have a dense, chewy texture much like traditional Chinese desserts made of sticky glutinous rice.\u003cbr/\u003eLin thinks that the American-style doughnut doesn't sell well in China because it's too much like bread and too sweet.\u003cbr/\u003eHe modified the appearance of his doughnuts so as to justify selling them at a price higher than bread. \u003cbr/\u003eIn the U.S., the doughnut is treated more like a staple food or commodity. But in China, Lin thinks the snacks need to be marketed as something special. For him, he's not just selling doughnuts, but a concept, a new form of enjoyment.\u003cbr/\u003eCatering to the Chinese taste for salty-sweet things, the 38-year old entrepreneur sells a glazed doughnut filled with a slice of ham and cheese.\u003cbr/\u003eIn Europe Belgium's 6.5 million Dutch-speakers and 4 million Francophones love nothing better than to dip into their country's 5,000 or so chip shops and order a portion of fries.\u003cbr/\u003eThere's even a museum in Bruges dedicated to the humble fried potato.\u003cbr/\u003eDutch-speakers call them \"frietkoten.\" \u003cbr/\u003eFrancophones say \"baraques a frites.\"\u003cbr/\u003eStill, Belgians' passion for fries stays largely off the hips: only 14.8 percent of men and 10.7 percent of women here are overweight or obese, compared to 44.2 percent and 48.3 percent, respectively, in the United States.\u003cbr/\u003eFries, or chips, can also be called French fries. It's an American term from 19th century cookbooks. \u003cbr/\u003eFrenching potatoes meant cutting them lengthwise.\u003cbr/\u003eBasil-based pesto sauces are easy to come by the world over. \u003cbr/\u003eBut for the people of Genoa in Italy, there is only one real pesto sauce, and you must travel there to get it. \u003cbr/\u003eTheir prized ingredient is a kind of basil that is grown only along the \"Ligurian Riviera\" in northern Italy, and is certified by a Protected Denomination of Origin, or DOP.  \u003cbr/\u003eUsing the traditional marble mortar and wooden pestle, the Genovese have popularised the mashing of simple ingredients into the famous bright green, aromatic pesto it is today.  \u003cbr/\u003eUnfortunately for the pesto-makers of the rest of the world, they are also now lobbying to protect its name.\u003cbr/\u003eFrom the 320 types of basil that exist around the world, only 60 of them are edible.  \u003cbr/\u003eFrom these 60, Ligurian farmers chose to harvest the Nano Genovese, a spoon-shaped species grown throughout the Ligurian coast.  \u003cbr/\u003eThe DOP label guarantees that the Ligurian basil is of a particular species, cultivated in a specific way and pertains to only one geographical origin. \u003cbr/\u003eRecipes, ingredients and cooking techniques that have been used for thousands of years  throughout Mexico's Yucatan Peninsula, are now popping up in menus and kitchens throughout the Mayan Riviera.\u003cbr/\u003eA Mayan woman is preparing a traditional meal of tortillas and gorditas de chaya.\u003cbr/\u003eShe uses centuries-old recipes, handed down throughout the generations.\u003cbr/\u003eDozens of small Mayan communities have maintained their gastronomical tradition for thousands of years. \u003cbr/\u003eThey hunt, raise livestock and harvest everything from corn to tropical fruits, providing for their entire community just like their ancestors did during the height of the Mayan civilization - between 250 and 950 A.D. \u003cbr/\u003eAt the Ajua Maya Restaurant, chefs are infusing their Yucatecan menu with Mayan elements.  \u003cbr/\u003eTheir Chicken Pibil is one of their most popular dishes.  \u003cbr/\u003eThe name \"pibil\" comes from the Mayan word, \"pib,\" which is an earth oven that burns with wood and stones.  \u003cbr/\u003eMany Mayan communities still cook their meat inside a pib, just like Mayan civilizations did thousands of years ago.   \u003cbr/\u003eAjua Maya continues this tradition.  \u003cbr/\u003eChef Pedro Tzuc, who is of Mayan descent, marinates chicken, pork and fish in achiote paste before wrapping it banana leaves.  \u003cbr/\u003eHowever, due to sanitary regulations, he is forced to substitute the pib for a modern-day oven.  \u003cbr/\u003eTzuc specializes in Yucatecan-style food; a regional cuisine that has been evolving for centuries, but continues to borrow ingredients and techniques from the ancient Maya.      \u003cbr/\u003eNow let's dive into the colourful and fragrant world of Turkish sweets.\u003cbr/\u003eTurkish Delight  blasts the taste buds with its soft, chewy texture and flavours like rose, honey, pistachio and walnut.\u003cbr/\u003eBut now new flavours and combinations are coming onto the market.\u003cbr/\u003eHaci Bekir, one of the oldest Turkish delight shops in Istanbul, has been developing their range of lokum ( Turkish Delight) over the centuries.\u003cbr/\u003eThe best selling Turkish Delights are plain and pistachio.\u003cbr/\u003eA look at Haci Bekir's factory on the outskirts of Istanbul shows that there is still a great deal of manual labour going into the Turkish delights.\u003cbr/\u003eThe Turkish delight mixture of sugar, water, starch and flavouring is being mixed in a copper pot.\u003cbr/\u003eHere, we can witness the production of cevizli sucuk, a walnut type of lokum that looks like a sausage.\u003cbr/\u003eOnce the Turkish delight mix is ready, factory employees dip strings of walnuts into the mix.\u003cbr/\u003eAfter a couple of coatings, the 'sausages' are being hung to dry for two days.\u003cbr/\u003eOnce dried, the 'sausages' are being rolled in icing sugar and are cut up into single portions.\u003cbr/\u003eIn July an unorthodox meal was served in Jerusalem, featuring an 18 course dinner with an unusual menu.\u003cbr/\u003eThe event was attended by rabbis, professors, zoologist and chefs who were all treated to a feast of rare animals and birds.\u003cbr/\u003eThe Tower of David in the old city of Jerusalem provided a beautiful backdrop for the unique six-hour eating marathon.\u003cbr/\u003eTraditional Jewish dietary laws, known as kashrut, require Jews to observe specific dietary restrictions all year round, not just at Passover.\u003cbr/\u003eThey worry that the commercialisation of kosher foods could result in these traditions being forgotten.\u003cbr/\u003eEating kosher, the organisers stressed, does not mean just eating chicken soup and matzo balls which are readily available from the supermarket.\u003cbr/\u003eThe organisers also wanted to make clear that the list of animals that Jews may eat is longer and stranger than most people think.\u003cbr/\u003eKosher dietary laws blacklist animals such as pigs, vultures or fish without scales. \u003cbr/\u003eBeef is kosher, pork is not. \u003cbr/\u003eTrout is kosher, crab is not. \u003cbr/\u003eReligious Jews abide by these rules to the letter, but probably wouldn't think to replace staples like beef with water buffalo or chicken with pheasant.\u003cbr/\u003eA soup containing Fleishig eggs, which are eggs extracted from a slaughtered chicken, was also served.\u003cbr/\u003eThe dinner on July 22  was a result of nearly three decades of research. \u003cbr/\u003eNone of the species included in the meal were endangered, although some of the ingredients such as, guinea fowl, were hard to find.\u003cbr/\u003eThe two brothers who organised the unique dining experience hoped to spark discussion about the Biblical rules that govern what Jews may eat by revealing what Jewish communities across the globe consider to be kosher.\u003cbr/\u003eAhead of the Football world cup in South Africa, Horizons visited some of the region's finest restaurants.\u003cbr/\u003eRestaurant Mosaic is led by chef Chantel Dartnell, whose signature dishes include vivid edible flowers.\u003cbr/\u003eDartnell says the restaurant's name reflects her style of food. \u003cbr/\u003eGuests wanting to sample all the different offerings are in luck. \u003cbr/\u003eMosaic specialises in an eight course degustation (tasting) menu, with the small portions designed to allow a variety of gastronomic experiences in one sitting. \u003cbr/\u003eDartnell explains the concept behind the tasting menu. \u003cbr/\u003e\"When we opened the restaurant, we wanted to give diners a completely new experience. And early in 2006 you'd very seldomly find a tasting menu in any of the restaurants. So we were one of the first to embrace that concept. Giving diners just little tasting portions, you know, to inspire and tantalise their palate throughout the whole meal.\"\u003cbr/\u003eThe degustation menu costs R695 ($91 US Dollars) with Chantel's hand selected wine pairings for every course. \u003cbr/\u003eDartnell won Eat Out's prestigious title of chef of the year 2009.\u003cbr/\u003eThe hamburger has long been a traditional part of the American way of life, but now a new twist on the classic sandwich has hit the restaurants of Las Vegas.\u003cbr/\u003eIndeed, world-renowned chef Laurent Tourondel has moved away from his famous steak restaurants, opening a BLT Burger restaurant in the Mirage Resort and Casino.\u003cbr/\u003eThe restaurant is complete with curved walls and a grill in the centre of the room, where the burgers are cooked.\u003cbr/\u003eGreg Cook, the chef at the BLT Burger restaurant, believes that in a suffering economy people are more likely to eat burgers than steaks. \u003cbr/\u003e\"I think with the economy the way it is now, I think there is more room for profit in a burger restaurant than there is a steak house right now. I think that the general public can always afford to have a burger. You might not be able afford going into a fine dining steak house but seems like everybody can afford a burger right now.\"\u003cbr/\u003eOdd incarnations of the classic burger here include the Tex Mex, topped with jalapenos, chili, avocado, cheese, onions and sour cream; the Lamb Tandoori burger, topped with mint-cilantro yogurt sauce, cucumber, olives, red onion and tomato; Buffalo Chicken burger topped with fried chicken, red hot sauce, avocado, chopped lettuce, maytag blue cheese and buttermilk dressing , Veggie Falafel topped with a medley of organic greens, vegetables and spices, hummus and avocado on a whole wheat bun.\u003cbr/\u003eThese burgers cost between 10 and 15 US dollars.\u003cbr/\u003eSo if you fancy something more than the simple meat, salad toppings and bun, then a designer gourmet burger might be the meal for you.\u003cbr/\u003eBut if you care about the environment some people suggest that you think twice about eating meat. \u003cbr/\u003eA new form of enivronmentally friendly burgers is hitting the high streets in Europe. \u003cbr/\u003eOtarian claims to be world's first fast food chain to carbon foot print every item on the menu to internationally recognised standards.\u003cbr/\u003eFollowing the successful launch of two restaurants in New York, the chain has just opened two new stores in London and is looking to expand across Europe. \u003cbr/\u003eThe menu is totally vegetarian, and according to the owners every single ingredient used is sustainably sourced and chosen on the merit of its carbon footprint. \u003cbr/\u003eDiners are asked to step inside and take a look at the menu - where each choice carries a PAS 2050 internationally recognised carbon foot print measure alongside the calorie content and the price. \u003cbr/\u003eThe chain is the brain child of life long vegetarian and environmentalist, Radhika Oswal - wife of Pankaj Oswal - the billionaire owner of  the fertiliser company Burrup Holdings Limited.\u003cbr/\u003eOswan explains her idea. \u003cbr/\u003e\"I think it's not about converting to vegetarianism, but it's definitely about switching at least to one or two of your meat based meals a week to vegetarian meals, because the excessive consumption of meat we are having today is what makes it unsustainable for the planet.\"\u003cbr/\u003eOswal's dream would be for everyone to give up meat all together, but she says every little action helps reduce our carbon footprint. \u003cbr/\u003eAlongside the usual veggie burgers and wraps diners can opt for the likes of vegetarian, fully sustainable tacos and sweet potato chiplets. \u003cbr/\u003eLondon based artist Stuart Semple's Cloud Cuckoo Cake was one of the exhibits at \"Cake Britain\" - the world's first edible art exhibition.\u003cbr/\u003eSwapping canvas for cake, artists creatively engage with food and make mouth watering exhibits.\u003cbr/\u003eAt the end of the exhibition, art lovers can whip out their knives and forks and dig into the artworks on display.\u003cbr/\u003eBut Semple's not entirely sure he wants anyone to devour his piece of art.\u003cbr/\u003e\"I'm feeling really precious about the cake, I'm quite nervous about it being eaten or destroyed but it's sort of inevitable. So if someone came in and grabbed all my meringues and ate it, well as long as it tasted nice and they enjoyed it I suppose I'd be alright about it,\" he says.\u003cbr/\u003e\"Cake Britain\" is organised in conjunction with Tate Britain and Tate Modern and brings together art and food. \u003cbr/\u003eThe organisers approached artists and matched them with food craftsmen who could transform their ideas into edible art.\u003cbr/\u003eGuangzhou, China  - 6 Jan 2010\u003cbr/\u003e1. Mid of two doughnut shop staffers saying UPSOUND ( Mandarin) \"Welcome.\" \u003cbr/\u003e2. Mid of doughnut shop sign reading in Chinese 'Taipei Tenmu Donuts' \u003cbr/\u003e3. Pan left of people walking past doughnut shop \u003cbr/\u003e4. Wide of doughnuts on trays \u003cbr/\u003e5. Close of doughnuts with pink strawberry flavour topping \u003cbr/\u003e6. Close of long buns with strawberry and white cream filling \u003cbr/\u003e7. Pan right of man taking dipped doughnut and putting it on tray \u003cbr/\u003e8. Close of man's hand dipping doughnut and taking it out \u003cbr/\u003e9. Close of hand of employee picking up a doughnut from food display case \u003cbr/\u003e10. Mid of employee giving doughnuts in bag to customer \u003cbr/\u003eAntwerp, Belgium,  26 Jan 2010\u003cbr/\u003e11. Wide people passing by shop with Belgium fries \u003cbr/\u003e12. Wide Antwerp, Green market Sq.\u003cbr/\u003e13. Wide couple going to Belgium fries shop Max \u003cbr/\u003e14. Wide man shaking fries \u003cbr/\u003e15. Close up fries being put into paper holder \u003cbr/\u003e16. Mid people eating fries \u003cbr/\u003e17. Close up portion of fries with Andalusian sauce on top of it \u003cbr/\u003eGenoa, Italy  - April 8th, 2010  \u003cbr/\u003e18. Man picks basil from window pot \u003cbr/\u003e29. Close up of a big marbled mortar with a heavy wooden pestle\u003cbr/\u003e20. Close up of Federico Ferro, Pesto World Champion 2010 hand working the mashed basil with pestle and mortar\u003cbr/\u003e21. Close up of mashed basil in the mortar \u003cbr/\u003e22. Close up of olive oil pouring into the mortar\u003cbr/\u003e23. Mid tilt down of Ferro cleaning his pestle with a wooden spoon and putting a spoonful of fresh pesto on a plate\u003cbr/\u003e24. Mid of waitress serving plates of pesto pasta to clients\u003cbr/\u003e25. Mid of woman looking at her plate of pesto pasta, \u003cbr/\u003eUPSOUND (Italian): \"It's really good, I've tasted it.\"\u003cbr/\u003e26. Close up of plate full of pesto pasta, with fork poking and stirring the pasta\u003cbr/\u003e27. Mid of table with three people eating their plates of pasta\u003cbr/\u003eCoba, Mexico  - April 25th 2010  \u003cbr/\u003e28. Wide shot of a Mayan woman cooking tortillas on a wood-burning stove\u003cbr/\u003e29. Close up of the hand of the Mayan woman flipping tortillas on the comal\u003cbr/\u003e30. Wide shot of the Mayan woman working the dough for tortillas, called masa, inside her kitchen\u003cbr/\u003e31. Medium shot of the shaping of a tortilla by hand\u003cbr/\u003e32. Wide shot of a young Mayan girl setting up a table with her mother making tortillas in the background\u003cbr/\u003e33. Medium shot of plates of \"gorditas de chaya,\" thick, corn pancakes stuffed with chaya leaves\u003cbr/\u003ePlaya del Carmen, Mexico, April 22nd 2010\u003cbr/\u003e34. Medium shot of Ajua Maya chef, Pedro Tzuc, pouring sour orange juice into his blender\u003cbr/\u003e35. Close up of a raw half chicken in a clay pot as Chef Pedro Tzuc pours the cold sauce on top to marinate it\u003cbr/\u003e36. Wide of people eating\u003cbr/\u003eAP Television\u003cbr/\u003eIstanbul, Turkey, 26 April 2010\u003cbr/\u003e37.  Various Turkish delight\u003cbr/\u003e38. Pan display of Turkish delights\u003cbr/\u003e39. Various people making Turkish delights in factory \u003cbr/\u003e40. Tilt down stall selling sweets and spices at Spice Bazaar\u003cbr/\u003e41. Close up Turkish delight\u003cbr/\u003eAP Television News \u003cbr/\u003eJerusalem - 22 July 2010 \u003cbr/\u003e40. Tilt down from tower of David in the old city of Jerusalem to guests sitting for unorthodox 18-course kosher dinner  \u003cbr/\u003e41. Waiter serving pheasant dish to table \u003cbr/\u003e42.  Close up of man eating \u003cbr/\u003e43. Various of kitchen \u003cbr/\u003e44. Mid of stuffed young deer on display at dinner hall \u003cbr/\u003e45. Close up of stuffed pheasant\u003cbr/\u003e46.  Mid of bowls of soup, containing eggs that were extracted from chickens before they were laid being served \u003cbr/\u003e47.  Wide of dinner guests eating \u003cbr/\u003eAP Television\u003cbr/\u003ePretoria, South Africa - 12 March 2010 \u003cbr/\u003e48. Various of chef Chantel Dartnell at work in Mosaic restaurant:\u003cbr/\u003e49. Wide two entrees from the degustation menu on the plating counter, hands clearing counter \u003cbr/\u003e50. SOUNDBITE (English) Chef Chantel Dartnell, Mosaic restaurant:\u003cbr/\u003e\"When we opened the restaurant, we wanted to give diners a completely new experience. And early in 2006 you'd very seldomly find a tasting menu in any of the restaurants. So we were one of the first to embrace that concept. Giving diners just little tasting portions, you know, to inspire and tantalise their palate throughout the whole meal.\"\u003cbr/\u003e51. Pan diners eating in the private dining room \u003cbr/\u003eAP Television\u003cbr/\u003eLas Vegas, United States  - 6 August 2010\u003cbr/\u003e52. Various of chefs working\u003cbr/\u003e53. Set up of Greg Cook, chef at BLT, The Mirage, Las Vegas\u003cbr/\u003e54. SOUNDBITE (English) Greg Cook, chef, BLT, Mirage, Las Vegas :  \u003cbr/\u003e\"I think with the economy the way it is now, I think there is more room for profit in a burger restaurant than there is a steak house right now.\"\u003cbr/\u003e55. Wide interior restaurant with customers\u003cbr/\u003eAP Television\u003cbr/\u003eLondon, United Kingdom  - 24th August 2010\u003cbr/\u003e56. Various Indian Chutney Burger\u003cbr/\u003e57. Customer eating \u003cbr/\u003e58. SOUNDBITE: (English) Radhika Oswal, Founder and C.E.O, Otarian: \u003cbr/\u003e\"I think it's not about converting to vegetarianism, but it's definitely about switching at least to one or two of your meat based meals a week to vegetarian meals, because the excessive consumption of meat we are having today is what makes it unsustainable for the planet.\"\u003cbr/\u003e59. Various veggie burger being prepared\u003cbr/\u003eAP Television\u003cbr/\u003eLondon, UK, 26 August 2010\u003cbr/\u003e60. Set up shot Stuart Semple tending to his details of Cloud Cuckoo Cake\u003cbr/\u003e61. SOUNDBITE (English) Stuart Semple, Artist:\u003cbr/\u003e\"I'm feeling really precious about the cake, I'm quite nervous about it being eaten or destroyed but it's sort of inevitable. So if someone came in and grabbed all my meringues and ate it, well as long as it tasted nice and they enjoyed it I suppose I'd be alright about it.\"\u003cbr/\u003e62. Wide shot Cake Britain exhibition\u003cbr/\u003e63. Wide shot Simon Smith's margarine stag's head\u003cbr/\u003e64. Pan details of sugar crystals on stag's head\u003cbr/\u003e65. Close up Jon Burgerman's cake burgers\u003cbr/\u003e66. Wide shot Lily Vanilli and Alex Turvey's flower cake\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource Details\u003c/h2\u003e\n\u003cdiv class='rp-resource-details clearfix'\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eCurator Rating\u003c/dt\u003e\n\u003cdd\u003e\u003cspan class=\"star-rating\" aria-label=\"3.5 out of 5 stars\" role=\"img\"\u003e\u003ci class=\"fa-solid fa-star text-action\" 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class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eGrade\u003c/dt\u003e\u003cdd title=\"Grade\"\u003eHigher Ed\u003c/dd\u003e\n\u003c/dl\u003e\n\u003c/div\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eSubjects\u003c/dt\u003e\u003cdd\u003e\u003cspan\u003e\u003ca href=\"/search?grade_ids%5B%5D=259\u0026amp;search_tab_id=1\u0026amp;subject_ids%5B%5D=1216220\"\u003eAll Subjects\u003c/a\u003e\u003c/span\u003e\u003c/dd\u003e\n\u003c/dl\u003e\n\u003c/div\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eMedia Type\u003c/dt\u003e\u003cdd\u003e\u003cspan\u003e\u003ca href=\"/search?grade_ids%5B%5D=259\u0026amp;search_tab_id=2\u0026amp;type_ids%5B%5D=4543650\"\u003eNews Clips\u003c/a\u003e\u003c/span\u003e\u003c/dd\u003e\n\u003c/dl\u003e\n\u003c/div\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eSource:\u003c/dt\u003e\n\u003cdd\u003e\u003c/dd\u003e\n\u003c/dl\u003e\n\u003c/div\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eDate\u003c/dt\u003e\n\u003cdd\u003e2010\u003c/dd\u003e\n\u003c/dl\u003e\n\u003c/div\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003ci aria-hidden='true' class='fai fa-solid fa-language'\u003e\u003c/i\u003e\n\n\u003c/dl\u003e\n\u003c/div\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eAudiences\u003c/dt\u003e\u003cdd\u003e\u003cspan\u003e\u003ca href=\"/search?audience_ids%5B%5D=371079\u0026amp;grade_ids%5B%5D=259\u0026amp;search_tab_id=1\"\u003eFor Teacher Use\u003c/a\u003e\u003c/span\u003e\u003c/dd\u003e\u003cdd class=\"text-muted\"\u003e\u003ci class=\"fa-solid fa-lock mr5\"\u003e\u003c/i\u003e2 more...\u003c/dd\u003e\n\u003c/dl\u003e\n\u003c/div\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\n\u003c/dl\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='concepts-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='concepts-heading'\u003eConcepts\u003c/h2\u003e\n\u003cdiv class='clearfix'\u003e\n\u003cdiv class='details-list concepts' data-identifier='Boclips::VideoDecorator' data-type='concepts'\u003echina, western europe, london, taiwan, england, restaurants, meat, business, asia, jerusalem, east asia, north america, europe, cooking, africa, israel, buffalo, italy, south africa, istanbul, new york, vegetarianism\u003c/div\u003e\n\u003cdiv class='concepts-toggle-buttons' data-identifier='Boclips::VideoDecorator'\u003e\n\u003cbutton aria-expanded='false' class='more btn-link' type='button'\u003e\n\u003cspan\u003eShow More\u003c/span\u003e\n\u003ci aria-hidden='true' class='fa-solid fa-caret-down ml5'\u003e\u003c/i\u003e\n\u003c/button\u003e\n\u003cbutton aria-expanded='true' class='less btn-link' style='display: none;' type='button'\u003e\n\u003cspan\u003eShow Less\u003c/span\u003e\n\u003ci aria-hidden='true' class='fa-solid fa-caret-up ml5'\u003e\u003c/i\u003e\n\u003c/button\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='additional-tags-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='additional-tags-heading'\u003eAdditional Tags\u003c/h2\u003e\n\u003cdiv class='clearfix'\u003e\n\u003cdiv class='details-list keyterms' data-identifier='Boclips::VideoDecorator' data-type='keyterms'\u003econsumer services, lifestyle, visual arts, united kingdom, industries, guangzhou, united states, chefs, vegetarian cuisine, antwerp, crop farming, agriculture, table, burrup holdings limited, cuisines, food services, taipei, corn farming, middle east, fast food restaurant operators, food and beverage manufacturing, grain farming, ethnic food, food and drink, meal, turkey, consumer products and services, restaurant, belgium, greater china, kosher food, arts and entertainment, southern africa, genoa, restaurant operators\u003c/div\u003e\n\u003cdiv class='keyterms-toggle-buttons' data-identifier='Boclips::VideoDecorator'\u003e\n\u003cbutton aria-expanded='false' class='more btn-link' type='button'\u003e\n\u003cspan\u003eShow More\u003c/span\u003e\n\u003ci aria-hidden='true' class='fa-solid fa-caret-down ml5'\u003e\u003c/i\u003e\n\u003c/button\u003e\n\u003cbutton aria-expanded='true' class='less btn-link' style='display: none;' type='button'\u003e\n\u003cspan\u003eShow Less\u003c/span\u003e\n\u003ci aria-hidden='true' class='fa-solid fa-caret-up ml5'\u003e\u003c/i\u003e\n\u003c/button\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='educator-ratings-heading' class='rp-info-section'\u003e\n\u003ch2 class='title sr-only' id='educator-ratings-heading'\u003eEducator Ratings\u003c/h2\u003e\n\u003cdiv id=\"educator-ratings-root\"\u003e\u003c/div\u003e\u003cdiv id=\"all-educator-ratings-root\"\u003e\u003c/div\u003e\u003cdiv id=\"educator-rating-form-root\"\u003e\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-resource'\u003e\n\u003cdiv aria-label='Show resource details' class='rp-show-info' role='button' tabindex='0'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\nShow resource details\n\u003c/div\u003e\n\u003cdiv aria-label='Video player' class='player' id='player-wrapper' role='region'\u003e\n\u003cdiv class='relative container mx-auto' id='lp-boclips-visitor-thumbnail'\u003e\n\u003ca class=\"block\" data-html=\"true\" data-placement=\"bottom\" data-trigger=\"click\" data-content=\"\u003cdiv class=\u0026quot;text-center py-2\u0026quot;\u003e\u003ca class=\u0026quot;bold\u0026quot; href=\u0026quot;/auth/users/sign_in\u0026quot;\u003eSign in\u003c/a\u003e or \u003ca class=\u0026quot;bold text-danger\u0026quot; data-posthog-event=\u0026quot;Signup: LP Signup Activity\u0026quot; data-posthog-location=\u0026quot;body_link_boclips\u0026quot; data-remote=\u0026quot;true\u0026quot; href=\u0026quot;/subscription/new\u0026quot;\u003eJoin Now\u003c/a\u003e\u003c/div\u003e\" data-title=\"Get Full Access\" data-container=\"body\" rel=\"popover\" tabindex=\"0\" aria-label=\"Play video: From donuts in China to fries in Belgium - food 2010\" href=\"/subscription/new\"\u003e\u003cimg class=\"resource-img img-thumbnail img-responsive z-10 lp-boclips-thumbnail w-full h-full lozad\" alt=\"From donuts in China to fries in Belgium - food 2010\" title=\"From donuts in China to fries in Belgium - food 2010\" onError=\"handleImageNotLoadedError(this)\" data-default-image=\"https://static.lp.lexp.cloud/images/attachment_defaults/resource/large/missing.png\" data-src=\"https://static.lp.lexp.cloud/images/attachment_defaults/resource/large/missing.png\" width=\"315\" height=\"220\" src=\"data:image/png;base64,R0lGODlhAQABAAD/ACwAAAAAAQABAAACADs\" /\u003e\n\u003cspan aria-hidden='true' class='flex justify-center items-center bg-white rounded-full w-16 h-16 absolute top-1/2 left-1/2 -mt-8 -ml-8 cursor-pointer z-0 border-2 border-primary drop-shadow-md lp-boclips-thumbnail-playBtn'\u003e\n\u003ci class='fa-solid fa-play text-primary text-3xl ml-1 drop-shadow-xl'\u003e\u003c/i\u003e\n\u003c/span\u003e\n\u003c/a\u003e\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n"}